Quick Herb Biscuits | The Grounded Kitchen

When dinner needs something extra, these simple herb biscuits are an easy place to start. They use the same no-fuss drop-biscuit method as our other biscuit recipes, with dried herbs adding a little savoury flavour.There’s no dough to roll out and no special equipment needed. They’re a natural companion to soup, stew, roasted vegetables or a simple weeknight meal.Recipe Details Prep time: 10 minutes Cook time: Approximately 15 minutes Total time: Approximately 25 minutes, plus a few minutes resting Yield: 8 biscuits Difficulty: Easy Equipment: Mixing bowl, baking sheet and large spoon; pastry cutter optional Dietary: Vegetarian and egg-free; contains wheat and dairy Ingredients 2 cups (500 mL) all-purpose flour, spooned into the measuring cup and levelled 1 tablespoon (15 mL) baking powder ½ teaspoon (2.5 mL) salt ¼ cup (60 mL) cold butter, cut into small pieces 1 teaspoon (5 mL) dried Italian seasoning ¾ cup (175 mL) milk Instructions1. Prepare the oven and tray Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper rated for this temperature or lightly grease it. 2. Mix the dry ingredientsIn a medium bowl, stir together the flour, baking powder, salt and dried Italian seasoning.3. Work in the butter Add the cold butter. Use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs. 4. Add the milk Pour in the milk. Stir just until a soft, slightly sticky dough forms. Avoid overmixing. 5. Drop and bake Drop eight equal portions of dough onto the prepared baking sheet, leaving space between them. Bake for approximately 15 minutes, or until the tops are lightly golden and the biscuits are cooked through, with no wet dough in the centres. Allow additional time if needed. 6. Rest brieflyLet the biscuits rest on the baking sheet for a few minutes before serving.Grounded Kitchen Secrets & NotesUse the herbs you have. Dried herbs vary in strength, so start with 1 teaspoon (5 mL) of Italian seasoning. If you have dried thyme, rosemary or parsley instead, you can use one of those. Crush larger dried leaves between your fingers before adding them to help release their flavour.Keep the butter cold. Work lightly with your fingertips or a pastry cutter rather than warming the mixture into a paste.Stop mixing early. Once the flour is moistened and the dough holds together, stop stirring. There is no need to knead, roll or cut these biscuits.Rustic is the goal. The spooned shapes and uneven golden peaks are part of the appeal. Expect tender drop biscuits rather than tall, laminated bakery-style layers.Bake It Now VariationMake garlic-herb biscuits. Add ¼ teaspoon (1.25 mL) garlic powder to the dry ingredients.For a richer finish, brush the warm biscuits with a little extra melted butter before serving. Both additions are optional; the simple herb version works without them.Storage & Make-AheadThese biscuits are best warm on the day they are baked. Let leftovers cool completely, then store in an airtight container at cool room temperature for up to 2 days.For longer storage, freeze cooled biscuits in a freezer-safe container for up to 3 months. Thaw before warming gently in the oven. Cover loosely with foil if needed to keep the tops from browning further.To prepare ahead, measure the dry ingredients and herbs in advance. Keep the butter and milk refrigerated until you are ready to mix, then bake the dough promptly.Serving SuggestionsServe warm alongside soup, stew, roasted vegetables or a bowl of beans. Split a biscuit and add a little butter, or use it to soak up the last spoonful of a savoury sauce.One bowl, a pinch of herbs and something warm to finish dinner. That's Bake It Now.

Article ajouté au panier

Member Access Only

Pays/région

Langue

Member Access Only