I’m baking pastries and cakes for a bunch wedding that is coming up in a couple of weeks and one of the pastries I suggested are these delightful herb biscuits. So I decided to make a batch for myself since it has been a while since I made them to see if I wanted to adjust the recipe at all. They don’t need a single adjustment because they are SO good. These babies are flakey, buttery and oh so tender. Put them into your brunch or dinner lineup ASAP because they are sure to be a crowd pleaser.
To be honest, it was torture to have the oven on 425 degrees for these on a hot summer day, but boy was it worth it. They remind me of growing up in Tennessee and eating at all the diners and restaurants where you can find big baskets of biscuits, plates of biscuits and gravy and biscuits paired with just about anything. These are truly just as good if not better because they are as fresh as you will ever get a biscuit when you make them yourself. I recommend slathering these with a hefty dose of your favorite non dairy butter or piling them high with my Easy BBQ Jackfruit.
The biscuit method is a method of dough making where you cut the fat into the flour and then add liquid. To achieve this you can use a pastry cutter if you have one, or if you are like me and don’t have a pastry cutter you can use two forks.
Work the buttery spread into the flour with the forks until its the texture of coarse ground corn meal and then add the liquid, combine with a spatula and dump the dough onto a well floured surface. The dough will be sticky so flour your hands well and fold the dough in half onto itself a couple of times, patting it down between folds, forming a rectangle.
Then, cut with a floured biscuit cutter and bake ‘em off. To know when they are done, you can lift one with a spatula to check out the bottom. They should be golden brown the entire way across, as pictured below.
You can but any herbs you like or have on hand into these biscuits. If you are using delicate herbs such as: Chives, parsley, cilantro, tarragon or basil use 3 tablespoons of fresh finely chopped herbs. If you are using stronger herbs such as: rosemary, thyme or oregano start with 2 teaspoons of fresh finely chopped herbs.
These biscuits are buttery, light, soft and flavorful. They are best (like the absolute best biscuits ever) when served warm from the oven, but they are also good the next day, especially when they are split and toasted.
- 1 3/4 Cups + 2 Tbsp All Purpose Flour
- 2 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1.4 tsp Salt
- 3 Tbsp Finely Chopped Chives
- 1/2 tsp Finely Chopped Fresh Oregano or Thyme
- 8 Tbsp (1 sticEarth Balance Buttery Sticks Diced and put back into the refrigerator to chill
- 2/3 Cup Unsweetened Plant Milk
- 2 tsp Lemon Juice or White Vinegar
- 1 Tablespoon Earth Balance melted for brushing tops
- Preheat oven to 425* F.
- Combine plant milk and lemon juice or vinegar. Set aside.
- In a large bowl, combine flour, baking powder, baking soda, salt and herbs. Add cubed and chilled earth balance and cut the butter into the dry ingredients with two forks or a pastry cutter until the mixture resembles coarse meal. See picture above if you need a reference.
- Add milk and lemon juice mixture and stir with a spatula until just combined. Turn dough onto a floured surface, flour hands and fold the dough in half onto itself a few times, patting the dough down between folds, to form a rectangle.
- After about 4 folds, the outside of the dough should be well floured and relatively smooth. Pat dough into a rectangle that is 1 inch thick. See picture above. Using a floured biscuit cutter or round cookie cutter, cut as many biscuits as possible out from the rectangle and transfer them to a parchment lined baking sheet.
- Gently smoosh the dough scraps together and cut out as many biscuits as you can again. At the end of this you shouldn’t have much dough left. I like to combine these dough scraps into a tiny biscuit and bake it off.
- Brush the tops of the biscuits with melted Earth Balance and bake in the oven for 13-16 minutes, or until the bottoms of the biscuits are brown all the way across.
Let me know how you liked this recipe and if there is anything you like to see me make next!