Crispy on the outside, fluffy on the inside, these delicious biscuits are extra-special thanks to fresh herbs. No matter how you serve them, alongside soup or Thanksgiving turkey, smothered in sausage gravy, or just spread with butter, these quick biscuits are perfect anytime. The dough comes together in a snap in a food processor, and there’s no rolling required! A small (#16, or 1/4-cup) ice cream scoop makes portioning the dough easier and reduces handling, which keeps the dough cool so biscuits are flakier, but you can also use a measuring cup. Brushing the tops of the biscuits with buttermilk adds a golden brown sheen. The recipe is a Yummly original created by Ivy Manning.
- 2 1/3 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sugar
- 1/2 tsp. salt
- 1/2 cup salted butter (cold, cut into 1/2-in. cubes)
- 1 cup buttermilk (cold, for dough)
- 2 Tbsp. chopped fresh chives (or green onions)
- 2 Tbsp. chopped fresh basil
- 2 Tbsp. freshly chopped parsley
- 1 Tbsp. buttermilk (for brushing top of biscuits)
- Preheat oven to 425°F with a rack in the center. Line a baking sheet with parchment paper.
- Measure flour by spoon it into measuring cups and leveling with a knife. Put flour, baking powder, baking soda, sugar, and salt in a food processor. Pulse in 5 one-second pulses to combine.
- Add butter and pulse until it’s in chunks about the size of a peppercorn, about 15 one-second pulses.
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|Calories210Calories from Fat90|
|% DAILY VALUE|
|Calories from Fat90|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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