Herbed buttermilk biscuits are a great twist on your typical biscuit. Flaky, buttery layers with fresh herbs to break up the richness.
I’d like to introduce you to Nikki. She writes the blog Seeded at the Table. I just love Nikki, so when I heard some of her blogging buddies were going to throw her a virtual baby shower, I of course said, “Count me in!”
It’s party-central around here lately. Nikki is having a sweet baby boy–her second! Nikki is originally from Michigan, very close to where I grew up, actually. These days she is living in Mississippi with her family. To celebrate this sweet southern baby boy, we’re throwing her a southern-themed shower.
I’ll be the very first to admit that I don’t know a thing about the south. I’m from Michigan! I think these buttermilk biscuits fit the bill though. I realize that typically baby shower food is a bit on the dainty side and are cute little bites, etc. But let’s be real:
Nikki is having a boy — boys need food like this.
Nikki is pregnant — pregnant ladies need food like this.
So I don’t see an issue with this not being a cute little calorie-free bite that you can pop in your mouth. These buttermilk biscuits are far from calorie-free but pregnancy is the time to indulge.
I add green herbs to give the biscuits a little freshness and color. Apparently I’m on a green kick this week.
The great thing about herbed buttermilk biscuits is that you could substitute different herbs if you don’t have parsley and chives on hand. Or you can add herbs that will complement the meal you are serving these with. If you are using herbs for your main dish, whatever they may be, use the same herbs for the biscuits. Two for one! No need to buy a bunch of different herbs.
Serve these biscuits for any meal or for a snack. Let me tell you, buttermilk biscuits are perfect with beef stew or minestrone soup. They are terrific with eggs at breakfast. Make some sausage gravy to smother them in.
And, of course, they are great for a baby shower. Really! Especially a southern baby shower.
So Nikki. Let’s talk for a minute. You’re about to have two kids. I’m obviously an expert on that topic. Oh wait, no…I’m not. I still don’t have a clue what I’m doing. But honestly, you’re going to do great. I just know you’re going to handle it with a smile on your face just like I’ve seen you do with everything else. Number one tip? Enjoy the baby snuggles–mine are already starting to get more scarce. Time goes too fast.
Enjoy every minute! Love ya girl! Can’t wait to “meet” the little man. xo
Looking for a healthier alternative to these biscuits? Try whole wheat biscuits with cornmeal and cheddar.
PPS: I have these biscuit cutters and I LOVE them! There’s even a mini size to make tiny biscuits that would be adorable for a shower or parties. Or to control calories, ha!
Make ahead tip:
Prepare the biscuits but don’t bake them. Freeze them in a single layer on a baking sheet. Once frozen, place the biscuits in freezer safe wrapping. Freeze for up to 2 months. To bake, preheat the oven to 425°F. Arrange the frozen biscuits on a baking sheet. Bake for 15 to 18 minutes, depending on the size of the biscuits.
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped chives
- 12 tablespoons cold unsalted butter, cut into small pieces
- 1 1/2 cups cold buttermilk
- 2 tablespoons unsalted butter, melted
- Preheat oven to 450°F.
- In a food processor, combine flour, baking powder, baking soda, salt and herbs. Pulse 2-3 times to combine. Scatter butter over dry ingredients and pulse 5-6 times or until the mixture looks like coarse meal. Do not overmix. Add the buttermilk and again pulse until it just begins to come together.
- Dump dough onto a lightly floured surface and shape into a large rectangle approximately 3/4-inch thick. Using a 3-inch round cutter, cut out biscuits and place onto a parchment paper-lined baking sheet. Press together scraps of dough and continue cutting out rounds until all the dough is used up. Don’t mess with the dough too much, work quickly as you don’t want to warm it up too much.
- Bake for 12 to 15 minutes or until golden brown. Brush tops with melted butter.
- If you don't have a food processor, use a pastry cutter or two knives to cut the butter into the flour mixture.
- Make ahead: Prepare the biscuits but don't bake them. Freeze them in a single layer on a baking sheet. Once frozen, place the biscuits in freezer safe wrapping. Freeze for up to 2 months. To bake, preheat the oven to 425°F. Arrange the frozen biscuits on a baking sheet. Bake for 15 to 18 minutes, depending on the size of the biscuits.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Umm..he’s a major fan of these. What man wouldn’t be?
2-year-old’s take: She inhales these.
Changes I would make: None are necessary, but you could add different herbs, cheddar cheese, cracked black pepper–whatever! Have fun with them.
Difficulty: Not too hard!