DINNER BISCUITS
This easy recipe for savoury buttermilk biscuits is seasoned with garlic powder, black pepper, and chopped fresh chives, but you could substitute any herbs or spices. Grated Pepper jack cheese and paprika make a fine Southwestern version, or just add black pepper to the dough and sprinkle the biscuit with kosher salt and sesame or poppy seeds just before baking. The trick to getting the most height from these biscuits is to use a clean cutter and press down smoothly and swiftly; don't twist the cutter. I got this recipe from our local newspaper.
Provided by Chef mariajane
Categories Breads
Time 12m
Yield 10 biscuits
Number Of Ingredients 8
Steps:
- heat oven to 450°F Coat a baking sheet iwth cooking spray or line it with parchment paper.
- In a large bowl, mix together flour, baking powder, salt, garlic powder, black pepper, and chives.
- Add butter and use knives or a pastry cutter to work into dry ingredients until mixture resembles coarse wet sand. Add 1 cup buttermilk and mix until the dough just comes together.
- Alternatively, in a food processor, combine flour, baking powder, salt, garlic powder, black pepper, and chives.
- Pulse twice to mix, then add butter. Pulse several times to work butter into dry ingredients until mixture resembles coarse wet sand.
- Add 1 cup buttermilk, and pulse until dough just comes together.
- Transfer dough to a lightly floured counter and knead dough 6-8 times. Use a lightly floured rolling pin to roll out dough to about 1/2 inch thick. Use a 3-inch biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
- Use a pastry brush to brush the tops of each biscuit with a bit of the remaining buttermilk. Bake for 12-14 minutes.
Nutrition Facts : Calories 145.9, Fat 5.1, SaturatedFat 3.1, Cholesterol 13.5, Sodium 409, Carbohydrate 21.1, Fiber 0.7, Sugar 1.7, Protein 3.7
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