Buttermilk Biscuits
The fluffiest of fluffy biscuits to enjoy! Butter free and herbaceous and freaking amazing! Enjoy with our Sausage Gravy for a classic Southern treat - Biscuits and Gravy.
- 1 ½ Cups All Purpose Flour
- 2 tsp Sugar
- 3 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Fleur de Sel
- ¼ cup Fresh thyme/rosemary/chives finely chopped
- ¼ cup EVOO1 cup Buttermilk
In a small bowl, mix together all ingredients except buttermilk, then stir to combine.
With a spoon, mix in the olive oil until the mixture is crumbly and resembles coarse oatmeal. Mix in the buttermilk to form a sticky dough. Turn onto a floured surface and shape into a 2 inch thick disk. Cut our circles with a floured glass or cookie cutter. Place on parchment paper covered baking sheet and bake at 375 for 13 minutes.
Once biscuits are cool enough to handle, serve warm with your favorite toppings.
If you find yourself without buttermilk for this recipe, just add 1 tbsp Sicilian Lemon White Balsamic or Champagne vinegar to the milk and let sit for 8-10 minutes. You'll have yourself buttermilk in a jiff!
If craving strawberry shortcake, increase the sugar in this recipe to 2 tbsp for a sweet and flaky biscuit add in lemon zest.