Email to Cat      

Herbed Buttermilk Biscuits

Source of Recipe


The Best of Fine Cooking: Breakfast (2011)



List of Ingredients



• 9 ounces (2 cups) unbleached all-purpose flour (more as needed)
  
• 2 tsp baking powder
  
• ¾ tsp table salt
  
• ½ tsp baking soda
  
• 2 Tbsp chopped fresh dill or 2 tsp dried dill
  
• 2 Tbsp chopped fresh flat-leaf parsley
  
• 3 Tbsp vegetable shortening or lard, well chilled and cut into small chunks
  
• 2 Tbsp unsalted butter, well chilled and cut into small chunks
  
• ¾ cup plus 2 Tbsp buttermilk
  






Instructions



1. Position a rack in the center of the oven and heat the oven to 450°F. Lightly flour a small cutting board and set aside (this portable surface is easy to transfer to the refrigerator). Line a baking sheet with parchment.
   
   
2. Sift the flour, baking powder, salt, baking soda, and dried dill (if using) into a large, preferably shallow bowl. Mix in the fresh dill (if using) and the parsley. Add the shortening and butter to the dry ingredients. Combine with a pastry blender or two table knives just until a coarse meal forms. Make a well in the center and pour in the buttermilk. With your fingers, and using just a few swift strokes, blend the dough just until combined (it will be a sticky mess; this is fine). Turn it out onto the floured cutting board.
   
   
3. Wash, dry, and flour your hands. Gently pat out the dough and fold it back over itself about half a dozen times, just until smooth. Pat it out again, this time into a round or oval that's an even ½- to ¾-inch thick. Cover the dough lightly with plastic wrap and refrigerate for about 20 minutes.
   
   
4. Remove the cutting board with the dough from the refrigerator. Cut the dough with a sharp biscuit cutter -- avoid twisting the cutter -- trying to get as many rounds as possible (the dough will toughen a bit each time you work it). Lightly pat the remaining dough scraps together, pat down evenly, and cut again. Arrange the biscuits at least ½-inch apart on a prepared baking sheet.
   
   
5. Bake the biscuits, rotating the baking sheet halfway through to ensure even cooking, until they're raised and golden brown (10 to 12 minutes total for 3-inch biscuits; 9 to 11 minutes for 2-inch biscuits).
   
   Makes about 8 three-inch or 12 two-inch biscuits.