Buttermilk Herb Biscuits

Name: Buttermilk Herb Biscuits
Ingredients: 6 cups all-purpose flour; 0.25 cup baking powder; 1 teaspoon baking soda; 0.25 cup sugar; 2 teaspoons salt; 2 cups solid vegetable shortening, or 1 cup each unsalted butter (2 sticks) and shortening; 0.25 cup finely chopped mixed herbs, such as chives, dill, and thyme; 1.25 cups buttermilk; 0.25 cup heavy cream

3.1

(18)

Add your rating & review

By

Martha Stewart Test Kitchen

Updated on February 2, 2018

Yield:

20 biscuits

Ingredients

6 cups all-purpose flour
¼ cup baking powder
1 teaspoon baking soda
¼ cup sugar
2 teaspoons salt
2 cups solid vegetable shortening, or 1 cup each unsalted butter (2 sticks) and shortening
¼ cup finely chopped mixed herbs, such as chives, dill, and thyme
1 ¼ cups buttermilk
¼ cup heavy cream

Directions

Preheat oven to 400 degrees. In a large bowl, whisk together 4 cups flour, baking powder, baking soda, sugar, and salt. Using a pastry cutter, cut shortening into dry ingredients until texture resembles rolled oats. Add herbs and remaining 2 cups flour; gently toss to combine. Cover with plastic wrap, and chill in refrigerator for at least 20 minutes.
Make a well in center of chilled mixture. Pour in buttermilk, and stir in quickly with your hands or a large spoon until just combined. It does not matter if there are bits of unincorporated flour left in the bowl.
Turn mixture out onto a lightly floured work surface, and divide in two. Shape dough lightly into rough rectangles. Place one piece on top of the other. Transfer right onto a nonstick baking mat-lined baking sheet, preferably without sides. Roll dough out quickly and gently, being careful to not overwork dough. Pat edges to make them straight. Cut into 2-inch square pieces.
Brush tops with heavy cream. Bake until golden, 20 to 25 minutes; cover with parchment paper-lined foil if browning too quickly. Place sheets on wire racks to cool.