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12 Ratings

5 star values:

                                  1

4 star values:

                                  2

3 star values:

                                  7

2 star values:

                                  1

1 star values:

                                  1

Martha Stewart Member

Rating: 4.0 stars

10/09/2020

                Personally, I doubled the butter, cut the milk down to 1.5 cups, and added a squeeze of lemon juice. Seems like they’d be awfully dry with only one stick of butter.

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Herbed Biscuits

Recipe Summary

prep: 20 mins

total: 40 mins

Yield: Makes 16

Ingredients

Ingredient Checklist

4 cups all-purpose flour (spooned and leveled), plus more for forming biscuits

2 tablespoons baking powder

1 1/2 teaspoons salt

8 tablespoons (1 stick) cold unsalted butter, cut into pieces

1/2 cup snipped fresh chives, thyme, or sage, or a combination

2 cups cold milk

      Cook's Notes

To freeze: After completing step 2, place biscuits on a plate; freeze 2 hours or until firm. Transfer to resealable plastic bags; freeze up to a month. To bake from frozen: Preheat oven to 400 degrees. Place biscuits on a baking sheet, 1 inch apart, and bake until golden, 15 to 20 minutes.

Gallery

Herbed Biscuits

Recipe Summary

prep: 20 mins

total: 40 mins

Yield: Makes 16

Herbed Biscuits

Herbed Biscuits

Herbed Biscuits

Recipe Summary

prep: 20 mins

total: 40 mins

Yield: Makes 16

Recipe Summary

prep: 20 mins

total: 40 mins

Yield: Makes 16

prep: 20 mins

total: 40 mins

prep:

20 mins

total:

40 mins

Yield: Makes 16

Makes 16

Ingredients

Ingredients

  • 4 cups all-purpose flour (spooned and leveled), plus more for forming biscuits
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
  • 1/2 cup snipped fresh chives, thyme, or sage, or a combination
  • 2 cups cold milk

Directions

Preheat oven to 400 degrees. In a food processor, combine flour, baking powder, salt, and butter. Pulse mixture until pea-size pieces form. Through the feeding tube, add chives and milk; pulse just until combined.

Transfer mixture to a floured surface; with floured hands, pat to a 3/4-inch thickness. Using a 2 1/2-inch round cutter, cut dough into 16 rounds, dipping cutter in flour to prevent sticking. Sprinkle tops lightly with flour.

Place biscuits on a baking sheet, 1 inch apart; bake until golden, about 15 minutes. Serve warm.

      Cook's Notes

To freeze: After completing step 2, place biscuits on a plate; freeze 2 hours or until firm. Transfer to resealable plastic bags; freeze up to a month. To bake from frozen: Preheat oven to 400 degrees. Place biscuits on a baking sheet, 1 inch apart, and bake until golden, 15 to 20 minutes.

Cook’s Notes

To freeze: After completing step 2, place biscuits on a plate; freeze 2 hours or until firm. Transfer to resealable plastic bags; freeze up to a month. To bake from frozen: Preheat oven to 400 degrees. Place biscuits on a baking sheet, 1 inch apart, and bake until golden, 15 to 20 minutes.

Reviews (1)

Add Rating & Review

12 Ratings

5 star values:

                                  1

4 star values:

                                  2

3 star values:

                                  7

2 star values:

                                  1

1 star values:

                                  1

Martha Stewart Member

Rating: 4.0 stars

10/09/2020

                Personally, I doubled the butter, cut the milk down to 1.5 cups, and added a squeeze of lemon juice. Seems like they’d be awfully dry with only one stick of butter.

Reviews (1)

Add Rating & Review

12 Ratings

5 star values:

                                  1

4 star values:

                                  2

3 star values:

                                  7

2 star values:

                                  1

1 star values:

                                  1

Add Rating & Review

12 Ratings

5 star values:

                                  1

4 star values:

                                  2

3 star values:

                                  7

2 star values:

                                  1

1 star values:

                                  1

12 Ratings

5 star values:

                                  1

4 star values:

                                  2

3 star values:

                                  7

2 star values:

                                  1

1 star values:

                                  1

12 Ratings

5 star values:

                                  1

4 star values:

                                  2

3 star values:

                                  7

2 star values:

                                  1

1 star values:

                                  1
  • 5 star values:
  • 1
  • 4 star values:
  • 2
  • 3 star values:
  • 7
  • 2 star values:
  • 1
  • 1 star values:
  • 1

Martha Stewart Member

Rating: 4.0 stars

10/09/2020

                Personally, I doubled the butter, cut the milk down to 1.5 cups, and added a squeeze of lemon juice. Seems like they’d be awfully dry with only one stick of butter.

Martha Stewart Member

Rating: 4.0 stars

10/09/2020

                Personally, I doubled the butter, cut the milk down to 1.5 cups, and added a squeeze of lemon juice. Seems like they’d be awfully dry with only one stick of butter.

Rating: 4.0 stars

All Reviews for Herbed Biscuits

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Herbed Biscuits

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest