Description
Fresh sage and thyme from Clark Farm’s herb garden give these cheddar herb buttermilk biscuits a little something extra. Light and fluffy on the inside and crispy on the outside!
Ingredients
Units
Scale
- 2 1/2 cups self-rising flour (plus more for dusting cutting board - I used King Arthur’s)
- 1 stick of frozen butter, grated
- 2 tablespoons melted butter (to brush on biscuits once they are cooked)
- 1 cup chilled buttermilk
- 2 cups shredded orange cheddar
- 1 tablespoon fresh chopped sage
- 1/2 teaspoon fresh chopped thyme
- parchment paper
Instructions
- Preheat oven to 475 degrees.
- Put flour in a bowl. The original Southern Living Buttermilk Biscuit recipe called for White Lily Self-Rising Flour. However, if you live outside the Southern United States, it may be hard to find. I used King Arthur's Self-Rising Flour for this recipe and it worked out great!
- Grate frozen butter with a box grater and add to flour. Mix butter and flour together gently with your fingers. Put the bowl with butter and flour in the freezer for 10 minutes.
- Put your measured buttermilk in freezer. (optional) If you don’t put your buttermilk in the freezer, it should be kept in the refrigerator until you are ready to add it to the flour and butter mixture.
- Shred your cheese. I usually put this in the freezer with the flour and butter bowl and the buttermilk. This is optional, but you should at least keep the cheese in the fridge with the buttermilk if you’re not putting everything in the freezer.
- Finely dice the fresh sage, I usually stack the leaves on top of each other, roll them, slice them and then finely dice them.
- With the fresh thyme, gently pull the small leaves from the stem and finely dice that as well.
- Once you take the flour and butter mixture out of the freezer, add the sage and thyme then mix together.
- Next, add the shredded cheese and mix together.
- Make a well in the center of the bowl and pour the buttermilk into it.
- I’m using the base recipe and technique from Southern Living’s Buttermilk Biscuit recipe. You must mix the ingredients exactly 15 times. So that’s what I did. I turned it gently 15 times until it was one giant blob.
- Lightly flour your cutting board or wherever you are turning out your dough. Also lightly flour your rolling pin. Then dump the dough onto the floured surface. Shape it a little with your hands to get it ready to roll.
- Roll out your dough into a rectangle (about 1/2" to 3/4") then fold it in half. Roll it into a rectangle again and fold it in half again. You should roll and fold a total of FIVE times. On the final roll, you will be ready to cut the biscuits.
- When you cut the biscuit with your biscuit cutter, press straight down and don’t twist the cutter. If you don’t have a cutter, just use a glass rim – it’ll work just fine.
- Place the biscuits so they are touching each other on your parchment paper-lined sheet pan. If you don’t have parchment paper just use some cooking spray.
- Cook biscuits for 15 minutes or until golden brown.
- Take out of oven and brush with melted butter while they’re still hot.
Notes
- In between rolling and folding the biscuit dough five times, you can continue to lightly flour your rolling pin and rolling surface as needed.
- I used a slightly larger biscuit cutter so I got about 11 biscuits. You can get more if you use a smaller cutter.