Parsley Biscuits
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Easy Buttermilk Warm Parsley Biscuits Recipe

Last updated on March 26th, 2022 at 07:55 pm

Easy Buttermilk Warm Parsley Biscuits Recipe, buttery, soft, and homemade biscuit recipe that deserves a permanent place in your recipe repertoire. Made with buttermilk lots of love!

The southern states in America are well known for their comfort foods. Biscuits, although not a comfort food, always hold a special place on the dinner table. It is one of the most asked types of bread when serving a southern meal.

A biscuit is the perfect Southern breakfast, lunch and dinner food, ready to be filled with everything from eggs, tuna fish salad and even steak. Mostly made with buttermilk, biscuits are quick and easy to make. That is probably why they are not readily available in most supermarkets or baking shops.

Parsley Biscuits
Parsley Biscuits

The recipe for the biscuits

This recipe is from Ina Garten Cookbook Family Style cookbook. The recipe is comprised of your everyday ingredients. Flour, butter, sugar, salt, baking soda, and eggs. One ingredient, half-and-half which I don’t consider an everyday item because most of us frankly only buy it when we need it.

I have tried the recipe with half-and-half several times and with buttermilk as well. My preference is with the buttermilk, so as do so many members of my family and friends. It’s not that it does not taste good, on the contrary, it is delicious. The problem I have with using half-and-half is the texture of the biscuits.

Parsley Biscuits
Parsley Biscuits

Personally, I prefer to use buttermilk, because it makes it light and fluffy. The half-and-half does not in my opinion. It makes it a bit too tense for my liking.

Ina’s recipe in the cookbook is called Chive Biscuits. I chose to call my recipe Parsley Biscuits because Ina suggested replacing the fresh chives with fresh parsley. It is a great idea because the fresh parsley gives the bread more flavor than the chives.

Parsley Biscuits
Parsley Biscuits

Notes and Tips

A good bread recipe should not be difficult to follow. A good bread recipe should also be as detailed as possible. Always read every steps, notes, and recommendation before starting a bread-making-adventure.

If certain ingredients are required to be cold, or at room temperature then you should. There is always a reason!

Parsley Biscuits
Parsley Biscuits

For this recipe, using buttermilk instead of half-and-half is a choice. You may think you are the right type of flour, do your research. Not all baked goods will come out the same with any types/brand of flour. I have been using King Arthur’s Flour and it hasn’t failed me yet. As to butter, my best advice is don’t be cheap. Buy a good brand and again, research, research. For milk, if a recipe calls for milk, use whole milk to be safe. It is safer to use whole than less fatty milk. And lastly, yes you can season your baked goods.

Parsley Biscuits

Easy Buttermilk Warm Parsley Biscuits Recipe

This buttery, soft and homemade biscuit recipe deserves a permanent place in your recipe repertoire. Made with buttermilk!
No ratings yet
Course Breakfast, Brunch, Dinner
Cuisine American
Servings 8 – 12 biscuits

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • ¼ pound 1 stick cold unsalted butter diced
  • ¼ cup buttermilk
  • ½ cup chopped fresh parsley or fresh chives
  • 1 egg mixed with 1 tablespoon water for egg wash

Instructions
 

  • Preheat the oven to 400 degrees.
  • Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the buttermilk and beat until just mixed. Add the chives and mix until just combined.
  • Dump the dough out on a well-floured board and knead lightly into a rectangle ¾ inch thick. Cut out rounds with a 2 ½ – inch round cutter and place on a sheet pan lined with parchment paper. Brush with the egg wash.
  • Bake for 2- – 22 minutes until the tops are browned and the insides are firm. Serve warm.

Notes

Updated and adapted from Ina Garten.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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