Tuesday, September 16, 2014

Buttermilk Herb Biscuits - A Wonderful Part of Any Meal

These savory biscuits are sturdy, yet delicious, owing in part to the organic flours from Bob’s Red Mill. Mix in your favorite combination of fresh or dried herbs to accompany your next meal.

Buttermilk Herb Biscuits
by Gary
Adapted from a recipe from A Celebration of Herbs

Serves/Makes 12

1 1/2 cups Bob's Red Mill Organic Unbleached White Flour
1/2 cup Bob's Red Mill Organic Whole Wheat Flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt, plus more as needed
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard
1/4 teaspoon baking soda
1/2 cup shortening
3 Tablespoons minced fresh parsley
1/2 teaspoon minced fresh thyme OR 1/4 teaspoon dried thyme, crushed
1 Tablespoon minced fresh chives or green onion
2/3 cup buttermilk
4 Tablespoons unsalted butter, melted

Preheat oven to 450°F.

Combine the flours, baking powder, salt, pepper, dry mustard, and baking soda in a large bowl. Cut in the shortening until the mixture resembles cornmeal. Stir in the parsley, thyme, and chives. Make a well in the center and pour in the buttermilk. Stir the dough with a fork, just enough to form into a ball. The dough will be very soft.

Turn the dough out onto a lightly floured surface and knead it gently 15 times, adding a minimum of additional flour. Roll or pat the dough into a 3/4-inch thick rectangle. Cut into 12 pieces with a floured knife or biscuit cutter. Place pieces 1/2 inch apart on an ungreased baking sheet. Brush with melted butter, and sprinkle with additional salt, if desired.

Bake for 12 to 15 minutes, until golden brown. Serve hot.

Note: Gather up any scraps and roll out thin (1/4 inch or so), brush with butter and sprinkle with garlic, herbs, and spices. Cut into squares and bake to make quick and tasty flatbread bites.

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