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Charley's Crab Savory Herbed Biscuits




Source of Recipe


Ft Lauderdale Sun-Sentinel


Recipe Introduction


Copycat Charley's Crab Savory Herbed Biscuits

These freeze well, tightly wrapped, for about 2 months.

Makes 30 2-inch biscuits.


List of Ingredients




• 2 cups all-purpose flour, plus more for rolling out

• 3/4 teaspoon salt

• 1 teaspoon baking soda

• 1 tablespoon baking powder

• 1/2 teaspoon freshly ground black pepper, or to taste

• 4 tablespoons (1/2 stick) cold butter, cut into 8 pieces

• 2 tablespoons minced parsley

• 1 tablespoon minced thyme leaves

• 1 tablespoon minced sage leaves

• 1/2 teaspoon minced oregano leaves

• 7 ounces buttermilk

• Olive oil for brushing biscuits

Recipe



In a mixing bowl, sift together the flour, salt, baking soda and baking powder. Stir in the black pepper. Using a pastry cutter, cut the butter into the flour until the mixture resembles small peas. Add the herbs and toss the mixture with a fork to combine. Add the buttermilk, and stir with a fork until just combined. Scrape down the bowl, and continue stirring until the mixture holds together as a soft dough. Turn out dough onto a lightly floured surface. Use the back of a spoon dipped in flour to pat out the dough to a circle about 1/2-inch thick.

Heat oven to 400 degrees. Use a biscuit cutter, small glass rim, or if small biscuits are desired, a 1 1/4-inch round cutter, dipped in flour, to cut out biscuits.

Place biscuits on an ungreased baking sheet 2 inches apart. Brush tops of biscuits lightly with olive oil.

Bake biscuits in hot oven until pale golden on top, 16 to 18 minutes.