Flaky Herb Biscuits

I've probably made a thousand batches of biscuits in my life and have decided that since all recipes for them are rather simple and pretty much the same ingredient wise, it's technique that makes all the difference. For this recipe, the dough is folded and rolled 3 times (kind of like croissants) to achieve that lofty, flaky, crunchy on the outside, soft on the inside effect. Toss in whatever fresh or dried herbs you have on hand that you think sound delicious. Also, if you don't have or enjoy whole wheat flour, feel free to substitute the amount below with more all purpose. 

Flaky Herb Biscuits

yield: 6 biscuits

time: 40 minutes



235g all purpose flour

50g whole wheat flour

6g salt

13g sugar

9g baking powder

125g butter, cold and cubed in 1" pieces

150g buttermilk (or a mixture of sour cream and milk with 1/2 tsp of AC vinegar)

1/2 tsp freshly ground black pepper

1-2 green onions, thinly sliced

1 tsp fresh thyme leaves (or 1/2 tsp dried)


Method- Preheat the oven to 415 degrees. Put the flours, salt, sugar, baking powder, pepper, green onion and thyme in the bowl of a stand mixer and mix with the paddle attachment until combined. Add butter and mix on low just until the pieces begin the flatten out and ribbon, about the size of walnut halves. Turn the mixer off and pour in the buttermilk. Turn the mixer on low and mix until the buttermilk is evenly distributed. It should look crumbly, but moist. Add a tablespoon of milk if it's too dry for your liking. Dump out onto a lightly floured counter and pat out into a small rectangle. With a rolling pin, roll the rectangle to about 1 in thick and do a tri-fold (like a letter). Repeat this process 2 more times finishing with a dough block that is about 1-1.5 inches thick. Cut in half lengthwise then cut each half into thirds. Brush with buttermilk, milk, cream or leave plain. Bake on a parchment lined sheet pan for 20-25 minutes. Enjoy!

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