The November 2007 issue included a fairly awesome buttermilk biscuit recipe, along with three suggested variations. I made the mixed herb variation, M made the black pepper variation, and G went really rogue on the cheddar variation which you will soon learn about in another post.
Like many other recipes in this issue, I could only find the base recipe for buttermilk biscuits but no discussion of the variations. So basically, if you want to make the mixed herb variation, do this:
In step 1, add a 1/2 cup of your favorite fresh chopped herbs. I did a blend of thyme, chives, and dried parsley (because it’s what I had). Add less of the intensely flavored herbs live thyme and rosemary (if you choose rosemary) and more of the lighter herbs like parsley and chives.
*adpated from page 48, November 2007, issue 47
It is a pretty simple recipe. You make the dough, you roll the biscuits out, you cut them out, you bake them. No surprises. They are really tasty. I loved the flavor of chive in the biscuits. I just ate them straight. They were so flavorful they didn’t need butter. After the second or third one, I started to realize how salty they were. Salty in a good way, but easily that salt could have been cut without really cutting the flavor.
I mentioned this to M before she made the black pepper variation. Let’s hear about it, M!
If you want to make the cracked black pepper variation do the following:
In step 1 add 1 teaspoon cracked black pepper to the dry flour mixture. In step 3 after brushing biscuits with butter, sprinkle them with ½ teaspoon more cracked black pepper.
*adapted from page 48, Issue #47, November 2007
I completely agree with B and the simplicity of the buttermilk biscuits. I did stray from the actual recipe for two ingredients. Following B’s recommendation, I decreased the salt to only 1.25 teaspoons not two. I also used a cultured buttermilk powder (which you can find at most grocery stores in the baking aisle with the flour and sugar). My mom turned me onto the powdered buttermilk because I hate wasting food and I would never use all of the fresh buttermilk that I would buy. So powder it is and I think it works great!
I did find the biscuit dough very wet before adding flour to it on the work surface. It reminded me of drop biscuit batter. In the future if I want to cut corners with the recipe I may just drop the dough on a cookie sheet and bake them that way. The dough was fine once I added quite a bit of flour to it.
I served my biscuits for dinner as a side to vegetarian chili. They went very well together. P and I really liked the black pepper flavor and of course the butter! I must confess my biscuits don’t look quite as nice as B’s, for at least two reasons. First, I don’t have a round cookie cutter, so I used a football. Second, I blame it all on my less than mediocre oven.