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Appetizers & Entrees, Biscuits

Jumbo Herb Biscuit Recipe

rpic_20170424151732_lg

Prep Time: 15 Minutes

Total Time: 31 Minutes

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Ingredients

  • 4 C. all-purpose flour
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1 1/2 tsp. salt
  • 1 Tbsp. Clabber Girl® Baking Powder
  • 1 Tbsp. granulated sugar
  • 1 Tbsp. sage (fresh, minced)
  • 1 Tbsp. Spice Islands® Rosemary (fresh, minced)
  • 1 Tbsp. Spice Islands® Ground Thyme (fresh, minced)
  • 8 oz. butter cold and cut into bits
  • 1 3/4 C. buttermilk
  • 1 egg (beaten)

Directions

  1. Preheat oven to 400° F.
  2. In a food processor, pulse the dry ingredients, fresh herbs, and butter until a crumbly texture forms but, there are still small pieces of butter throughout the mixture.
  3. Transfer the mixture to a large bowl. Stir in the buttermilk until a dough begins to form. Using your hands, lightly knead the dough until it holds together.
  4. Transfer the dough to a floured surface and roll out to 3/4” thick. Cut the dough into six large rectangles.
  5. Using a pastry brush, brush the top of the biscuits with the beaten egg. Transfer the biscuits to a parchment-lined sheet tray.
  6. Bake until golden brown on top (about 16 minutes).

Jumbo Herb Biscuit Recipe

rpic_20170424151732_lg

Prep Time: 15 Minutes

Total Time: 31 Minutes

Ingredients

  • 4 C. all-purpose flour
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1 1/2 tsp. salt
  • 1 Tbsp. Clabber Girl® Baking Powder
  • 1 Tbsp. granulated sugar
  • 1 Tbsp. sage (fresh, minced)
  • 1 Tbsp. Spice Islands® Rosemary (fresh, minced)
  • 1 Tbsp. Spice Islands® Ground Thyme (fresh, minced)
  • 8 oz. butter cold and cut into bits
  • 1 3/4 C. buttermilk
  • 1 egg (beaten)

Directions

  1. Preheat oven to 400° F.
  2. In a food processor, pulse the dry ingredients, fresh herbs, and butter until a crumbly texture forms but, there are still small pieces of butter throughout the mixture.
  3. Transfer the mixture to a large bowl. Stir in the buttermilk until a dough begins to form. Using your hands, lightly knead the dough until it holds together.
  4. Transfer the dough to a floured surface and roll out to 3/4” thick. Cut the dough into six large rectangles.
  5. Using a pastry brush, brush the top of the biscuits with the beaten egg. Transfer the biscuits to a parchment-lined sheet tray.
  6. Bake until golden brown on top (about 16 minutes).

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