by , September 22, 2017
These biscuits are colorful and delicious. They're made with part olive oil and butter along with fresh chopped parsley. Other herbs may be added if you like. A few tablespoons of chopped chives, sage, thyme, or basil would be excellent. Or, add about 1/2 teaspoon of garlic powder along with the dry ingredients. They are excellent biscuits to serve with a hearty stew and they make a fabulous topping for a casserole or pot pie.
Related: Flaky Buttermilk Biscuits
Prep Time: 12 minutes
Cook Time: 14 minutes
Total Time: 26 minutes
- Preheat the oven to 425 F.
- Line a baking sheet with parchment paper or a silicone baking mat or spray the pan lightly with nonstick baking spray.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Whisk to blend thoroughly.
- With a pastry blender or fingers, work the butter into the dry ingredients until the mixture is crumbly and quite fine.
- Stir the parsley into the mixture.
- Add the olive oil and buttermilk and stir with a fork just until moistened.
- Turn the dough out onto a floured surface and knead 3 or 4 times, just until you have a soft but cohesive dough. Don't overwork the dough.
- Pat the dough into a circle about 3/4-inch in thickness and cut out with biscuit cutters. Cut straight up and down -- if you twist, the biscuits could rise unevenly.
- Arrange the biscuits on the prepared baking sheet; bake for 12 to 16 minutes, until lightly browned.
- If desired, brush the tops with some melted butter while they're still hot.
- Makes 10 to 14 biscuits, depending on size.
Makes 12 servings.