These savory herb biscuits are a delightful twist on the classic recipe, featuring a blend of fresh herbs and a tender texture.
Preheat your oven to 450°F (230°C).
Preheating ensures even cooking and the perfect rise for your biscuits.
In a large mixing bowl, combine the flour, salt, baking powder, and baking soda.
Whisking the dry ingredients together helps distribute the leavening agents evenly.
Cut the cold butter into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs.
Using cold butter ensures the biscuits will be flaky and tender.
Stir in the minced chives and parsley.
Fresh herbs add a burst of flavor and color to the biscuits.
In a small bowl, beat the egg and mix it with the buttermilk. Gradually add this mixture to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the dough tender.
Turn the dough onto a floured surface and knead it gently a few times. Roll it out to about 1/2 inch thickness.
Handle the dough as little as possible to maintain its light texture.
Cut the dough into rounds using a biscuit cutter and place them on an ungreased baking sheet.
Press straight down with the cutter to ensure the biscuits rise evenly.
Bake the biscuits in the preheated oven for 10-12 minutes, or until golden brown.
Keep an eye on the biscuits to prevent overbaking.
Serve the biscuits warm, optionally with butter or jam.
Warm biscuits are best enjoyed fresh out of the oven.
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