LUCY BURDETTE: When I saw a video of someone making biscuits like these, I could not resist trying them myself. You could add various spices and flavorings such as garlic or onion powder. I decided to go with fresh herbs as they would be milder and we had them available. These were perfect with a bowl of soup on a chilly evening.
Ingredients
2 1/2 cups all purpose flour
1 tablespoon sugar
Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt.
2 cups buttermilk, room temperature
1/2 cup unsalted butter, melted
1 to 2 tablespoons fresh herbs, snipped finely
Preheat the oven to 450. Whisk together the dry ingredients and set them aside. Mix in the herbs and make sure there are no lumps. Gently fold in the buttermilk and 3 tablespoons of butter until just combined. You do not want to over mix or the biscuits will be tough.
Pour the remaining 5 tablespoons of melted butter into an 8 x 8 baking pan. Add the biscuit batter, spreading it carefully to the corners.
Bake the biscuits until golden, about 20 to 25 minutes. Once out of the oven, let them stand for five minutes in order to absorb the butter.
Cut them into squares and serve. These are best served warm. If you are saving some for the next day, heat before serving. Ditto if you freeze a few!
Lucy Burdette writes the Key West food critic mystery series including USA Today bestselling A POISONOUS PALATE and A CLUE IN THE CRUMBS.
