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Vegetarian/Nut-Free
Skill Level: Beginner
Yield: 10 biscuits
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Equipment Needed:
The Recipe:
This recipe was inspired by a recipe from America's Test
Kitchen
Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
4 teaspoons granulated sugar
2 tablespoons minced fresh herbs of your choice (basil, thyme, parsley, oregano, etc.)
2 cups heavy cream
1-2 cloves of garlic, minced
Cooking spray
2 tablespoons butter, melted
Procedure:
Preheat oven to 450 degrees Fahrenheit.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and herbs.
In a microwave-safe bowl or large glass measuring cup, add the cream and minced garlic. Microwave 60-90 seconds, stirring once halfway through the time, until the mixture is warmed to 70 degrees Fahrenheit.
Stir cream mixture into flour mixture until no streaks of flour remain and you have a soft, sticky dough.
Line a baking sheet with parchment paper.
Spray the inside of a 1/3 cup dry measuring cup with cooking spray so it is thoroughly coated.
Use a rubber/silicone spatula to scoop dough into the greased measuring cup. Pack the dough in as evenly as possible, using the flat side of the spatula to level off the extra dough so it is in a tight, neat cylinder in the measuring cup. Tip the cup onto the parchment-lined sheet, dropping your cylinder onto the sheet. Repeat with remaining dough (you should get 10 biscuits), re-spraying your measuring cup every 2-3 biscuits.
If needed, use your hands to help form dough into tight, uniform cylinders before baking.
Bake in preheated oven for 10-14 minutes, rotating baking sheet halfway through baking. Biscuits are done when the tops are starting to turn golden-brown and the bottoms are a deep golden-brown.
Brush tops of biscuits with melted butter, and serve warm. Leftover biscuits can be stored in an airtight container on the counter for 1-2 days, or frozen for up to 2 months. Reheat room-temp biscuits in a 300 degree oven, and frozen biscuits in a 400 degree oven until warmed through.
To Serve: I love serving biscuits alongside soup, and then using leftovers to make breakfast sandwiches the following morning with a folded egg, cheese, avocado, and bacon or ham if I have it on hand!
Tips:
The amount of garlic and/or herbs can easily be adjusted to your liking, or left out all together! I like using herbs that complement what we are having for dinner when possible, or I just use what I have on hand. The vibrant green color of the fresh herbs is so beautiful when you split open one of these warm biscuits!
If you would like to try substituting dried herbs for fresh, use about 1 1/2-2 teaspoons of dried herbs.
I like to use an instant-read thermometer to check the temperature of my cream, but if you don't have one you could just microwave for 60 seconds and I'm sure you'd be close enough.
If you don't have cooking spray on hand, you could brush the inside of your measuring cup with any type of oil or even melted butter.
The Story:
Hands down, these biscuits are one of the top-requested dinner accompaniments in my house! They're flavorful, tender, soft, and addicting.
I love serving biscuits or breadsticks alongside soup as dippers, plus there is something so satisfying in the colder months about tucking into a steaming bowl of chowder and a warm, fresh biscuit.
That said, I serve biscuits year-round! A light, fresh, garlic and herb biscuit can be just the thing to serve with a crisp, fresh salad in the spring or summer. Or how about using a biscuit in place of a hamburger bun for your grilled burgers? I wouldn't say no to some toasted biscuit pieces in place of the Italian bread in my panzanella salad either :)
Happy tasting!
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