These biscuits are colorful, delicious, and healthier than most. They’re made with olive oil, butter, and 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 and 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.
PrintParsley Biscuits
Instead of plain buttermilk biscuits, consider these tasty parsley biscuits with olive oil.
- Prep Time: 12 minutes
- Cook Time: 14 minutes
- Total Time: 26 minutes
- Yield: 10 biscuits 1x
- Category: Bread, Biscuits
- Method: Bake
Ingredients
Scale
- 2 1/4 cups all-purpose flour, 10 ounces
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons granulated sugar
- 4 tablespoons chilled butter
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh chopped parsley
- 3/4 cup buttermilk
Instructions
- 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.
