Tuesday, August 4, 2009

Herb Garden Buttermilk Biscuits

My little baby boyfriend. He liked the biscuits, but mostly liked crumbling them up into a kajillion crumbs and throwing them all over the floor. When are we going to be done with this phase? I am sick of sweeping the kitchen 3 times a day. But then again, Van loves making a mess and it is mildly cute.

Speaking of Van, he now has a buzzed head. Last Saturday, I went to my sister Haley's house to give it a good deep clean before she has her baby. She is due anytime now and can't quite bend down and clean her baseboards. Anyways, Ethan had the boys all morning and I came home to the sound of the buzzer in the bathroom. Van was in just a diaper and sitting on the counter. Ethan was meticulously buzzing Van's little coconut head and Van was holding surprisingly still. The result? A little brother who looks just like a big brother.

This is nothing but my regular buttermilk biscuit recipe, but with some chopped fresh herbs in them. Ethan loves my regular buttermilk biscuits, but with all these fresh herbs, he wanted to kiss me. These biscuits are moist, soft and savory and so good with some butter.

1/4 cup cold butter
1 1/4 cup cake flour
3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup chopped fresh herbs (Whatever you've got. I used basil, mint, marjoram, oregano and parsley)
3/4 cup buttermilk
2 Tbsp melted butter, for brushing onto the tops

Set the oven to 500 degrees. Cut butter into small chunks, place in a bowl and return to the fridge.

In the bowl of a food processor, combine flours, baking powder, baking soda and salt. Process until well blended. Add butter and fresh herbs and pulse until mixture resembles coarse crumbs. Turn on processor and pour in buttermilk. Mix until dough comes together in a loose ball. Dump dough mixture out onto a floured work surface. With floured hands, lightly knead dough a few times until it is fairly well blended. Pat out into a square about 3/4 - 1 inch thick. Cut into 9 squares. Place cut biscuits together on the baking sheet so that the sides are touching. Brush tops with melted butter.

Bake biscuits for 8-10 minutes, or until slightly browned. Remove from oven and brush with more butter.

Served with these: minted pea soup


Ingrid said...

Love the photo of Van peeking through the bars. :)

Your biscuits (that sounds funny) look and sound good. I think I might actually be able to handle these as there isn't any yeast to mess me up!

Sarah said...

Mmm these look fabulous. Would be great with some soup!

My Sensei said...

I am a sucker for biscuits, these just look amazing! I love fresh herbs...they looks so fluffy and delicious. Thanks for the recipe!

Anne said...

Mint in biscuits? I would never have thought of that. I might have to give it a shot sometime!

Anonymous said...

Awww..that photo of little Van peeking is precious! Spaking of 'precious', nothing more comforting and delicious than a perfectly executed Buttermilk biscuit. The addition of herbs definitely kicks it up a level, but I'll take them any way you make them!

BTW. congrats to your Sis on the impending birth of her child :)

Barbara Bakes said...

What a great idea! I'm thinking of so many things to serve them with.