Best Savory Buttermilk Biscuits Recipes

Savory Buttermilk Biscuits image

Provided by Martha Stewart

Yield Makes eighteen 2-inch biscuits

Number Of Ingredients 8

4 cups all-purpose flour, plus more for kneading
4 teaspoons baking powder
1 tablespoon sugar
1 heaping teaspoon coarse salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces, chilled
4 tablespoons mixed chopped fresh herbs, such as dill, rosemary, and/or chives (optional)
1 1/2 cups buttermilk, well shaken, plus more for brushing tops

Steps:

Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda. Transfer half of the dry ingredients to the bowl of a food processor. Add butter and pulse until the mixture resembles coarse crumbs, with some larger pieces still remaining. Return this mixture back to the bowl with the rest of the dry ingredients. Add herbs, if using, and stir to combine.
Make a well in the center and gradually add buttermilk, stirring with a fork or wooden spoon until large clumps form; do not allow a dough to form in the bowl. Turn mixture out onto a lightly floured work surface, and using lightly floured hands, knead two or three times just until a dough forms.
Pat dough into an 8-by-8-inch square. Using a sharp knife, cut 2-inch square biscuits, or use a 2-inch round cutter, and transfer to prepared baking sheet, spacing 2 inches apart. Brush tops with buttermilk. Transfer to oven and bake until golden brown, about 12 minutes.

Savory Almond-Buttermilk Biscuits image

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 14

3 tablespoons butter, divided
1 small onion, finely chopped
2 garlic cloves, minced
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/3 cup shortening
1 cup buttermilk
1/2 cup coarsely chopped almonds, toasted
2 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh sage or 1/2 teaspoon dried sage
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

Steps:

In a skillet, melt 1 tablespoon butter; saute onion and garlic until tender. Cool completely. Combine the flour, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Add the buttermilk, almonds, parsley, sage, rosemary, thyme and onion mixture; stir just until mixed. , Turn onto a floured surface; knead lightly for 1 minute. On a floured surface, roll dough to a 1/2-in. thickness. Cut with a 2-in. round biscuit cutter. Place on an ungreased baking sheet. Bake at 450° for 10 to 15 minutes or until golden brown. Melt remaining butter and brush over warm biscuits.

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