These herbed buttermilk biscuits are a delightful twist on the classic, featuring a blend of fresh herbs for an aromatic and flavorful experience.
Preheat your oven to 400°F (200°C).
Preheating ensures even baking and the perfect rise for your biscuits.
In a large mixing bowl, combine the flour, baking powder, salt, and sugar.
Sifting the dry ingredients can help achieve a lighter texture.
Add the cold butter to the dry ingredients and use a pastry cutter to mix until the butter pieces are pea-sized.
Cold butter is key to creating flaky layers in your biscuits.
Pour in the buttermilk and gently mix until the dough just comes together. Avoid overmixing.
Overmixing can make the biscuits tough, so mix just until combined.
Fold in the chopped chives and parsley, distributing them evenly throughout the dough.
Fresh herbs add a burst of flavor and color to the biscuits.
Turn the dough out onto a floured surface and gently roll it to a 3/4-inch thickness.
Use a light touch to avoid compressing the dough.
Cut out rounds using a biscuit cutter and place them on a parchment-lined baking sheet.
Dip the cutter in flour between cuts to prevent sticking.
Whisk together the egg and water to make an egg wash, then brush it over the tops of the biscuits.
The egg wash gives the biscuits a beautiful golden color.
Bake in the preheated oven for 20-22 minutes, or until the tops are golden brown.
Rotate the baking sheet halfway through for even baking.
Serve the biscuits warm, perhaps with a pat of butter or a drizzle of honey.
Warm biscuits are best enjoyed fresh out of the oven.
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