Best 10 Onion And Herb Buttermilk Biscuits Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Buttermilk biscuits are a classic Southern comfort food treat, and easy to make at home. They are tender yet flaky, slightly savory and with a hint of sweetness. Seasoned with onion and a variety of herbs, these mouthwatering buttermilk biscuits are perfect for any occasion.

Here are our top 10 tried and tested recipes!

ONION HERB BISCUITS



Onion Herb Biscuits image

These fluffy well-seasoned biscuits make a pleasant accompaniment to almost any meal.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon dried savory
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon pepper
1-1/2 cups reduced-fat sour cream
2 tablespoons olive oil
1/4 cup thinly sliced green onions
1 tablespoon butter, melted

Steps:

  • In a large bowl, combine the flour, baking powder, thyme, savory, salt, baking soda and pepper. Combine sour cream and oil. Stir sour cream mixture into dry ingredients just until blended and mixture holds together. Stir in green onions. , Turn onto a lightly floured surface; gently knead three or four times. Roll dough to 3/4 in. thickness; cut with a floured 2-1/2 in. biscuit cutter. Place 1 in. apart on ungreased baking sheet. , Brush lightly with butter. Bake at 400° for 14-18 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 144 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 277mg sodium, Carbohydrate 18g carbohydrate, Fiber 1g fiber), Protein 4g protein.

CHEDDAR ONION DROP BISCUITS



Cheddar Onion Drop Biscuits image

These tasty biscuits have a savory Cheddar and onion flavor. Perfect with a bowl of chili or hearty soup in the winter or a main dish salad in the summer.

Provided by trishthedish617

Categories     Bread     Quick Bread Recipes     Biscuits

Time 25m

Yield 12

Number Of Ingredients 9

2 ¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons butter
1 tablespoon dried minced onion
½ cup shredded Parmesan cheese
1 ½ cups shredded sharp Cheddar cheese
1 cup 1% buttermilk

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  • Whisk the flour, baking powder, baking soda, and salt together in a bowl. Cut the butter into the flour mixture until the mixture resembles course crumbs. Stir the onion, Parmesan cheese, and Cheddar cheese into the flour mixture. Pour the buttermilk into the bowl; stir until evenly combined. Drop by 1/4-cupfuls onto prepared baking sheet, about 2 inches apart.
  • Bake in the preheated oven until the tops of the biscuits are lightly browned, 12 to 15 minutes. Serve warm.

Nutrition Facts : Calories 191.3 calories, Carbohydrate 19.5 g, Cholesterol 26.2 mg, Fat 8.9 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 5.5 g, Sodium 350.8 mg, Sugar 1.3 g

HERB BUTTERMILK BISCUITS



Herb Buttermilk Biscuits image

Light and fluffy, melt-in-your-mouth goodness!

Provided by PrincessZelda

Categories     Bread     Quick Bread Recipes     Biscuits

Time 28m

Yield 12

Number Of Ingredients 11

2 cups sifted all-purpose flour
1 tablespoon baking powder
1 pinch salt
1 ½ teaspoons white sugar
1 ½ teaspoons dried thyme
1 ½ teaspoons dried savory
1 teaspoon kelp powder
1 tablespoon dried parsley
1 tablespoon dried basil
⅓ cup unsalted butter, softened
¾ cup buttermilk

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Whisk together the flour, baking powder, salt, sugar, thyme, savory, kelp, parsley, and basil in a large bowl.
  • Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Drizzle the buttermilk slowly over the flour mixture while tossing lightly with a fork, just until the flour mixture is moistened. Turn the dough out onto a floured board, and knead 4 to 5 times. Pat the dough into a circle, 3/4 inch thick, and cut biscuits with a 2 inch cookie cutter. Place biscuits 2 inches apart on a baking sheet.
  • Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.

Nutrition Facts : Calories 132.5 calories, Carbohydrate 18 g, Cholesterol 14.2 mg, Fat 5.5 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 3.4 g, Sodium 160.2 mg, Sugar 1.3 g

BUTTERMILK-HERB BISCUITS



Buttermilk-Herb Biscuits image

Homemade herb biscuits, warm from the oven, are a favorite comfort food!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 8

2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons dried herb leaves, such as rosemary, basil or thyme, or Italian seasoning
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup shortening
1 cup buttermilk
1 tablespoon butter or margarine, melted

Steps:

  • Heat oven to 400°F. In medium bowl, mix flour, baking powder, herbs, salt and baking soda. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in buttermilk until dough leaves side of bowl (dough will be soft and sticky).
  • On lightly floured surface, lightly knead dough 10 times. Roll or pat dough about 1 inch thick. Cut with floured 2-inch cutter. On ungreased cookie sheet, place biscuits about 1 inch apart. Brush with butter.
  • Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Biscuit, Sodium 260 mg, Sugar 1 g, TransFat 1 g

ONION AND HERB BUTTERMILK BISCUITS



Onion and Herb Buttermilk Biscuits image

Onion, Rosemary, Sage and Thyme flavor these biscuits making theme wonderful for the Holiday table. Also great for Thanksgiving because these biscuits can be made ahead and frozen up to a week ahead. When ready to serve, thaw, wrap in foil, and heat in a 325º oven for 10 to 12 minutes or until thoroughly heated.

Provided by Rita1652

Categories     Breads

Time 32m

Yield 10 serving(s)

Number Of Ingredients 10

1 cup onion, chopped
3/4 cup buttermilk, chilled
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 teaspoon fresh rosemary, minced
1/2 teaspoon fresh sage, minced
1/2 teaspoon fresh thyme, minced
1/4 cup unsalted butter, chilled cut into small pieces

Steps:

  • Preheat oven to 425°. Heat a small skillet coated with cooking spray over medium heat. Add onion; cook 6 minutes or until tender, stirring frequently. Spoon onion into a blender. Add buttermilk and process until smooth. Cool.
  • Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through herbs) in a food processor with a metal blade; pulse until the mixture resembles coarse meal. Add onion mixture; stir just until moist.
  • Turn dough out onto a heavily floured surface (dough will be sticky), and knead lightly 5 times with floured hands. Roll dough to a 1/2-inch thickness; cut into 10 biscuits with a 3-inch biscuit cutter.
  • Place on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes or until golden.

Nutrition Facts : Calories 146.8, Fat 5, SaturatedFat 3.1, Cholesterol 12.9, Sodium 209.8, Carbohydrate 21.9, Fiber 0.9, Sugar 1.7, Protein 3.4

BUTTERMILK BISCUITS WITH GREEN ONIONS, BLACK PEPPER, AND SEA SALT



Buttermilk Biscuits with Green Onions, Black Pepper, and Sea Salt image

These quick, flavorful biscuits with a touch of cornmeal are perfect for Thanksgiving.

Provided by Bon Appétit Test Kitchen

Categories     Bread     Onion     Breakfast     Brunch     Bake     Christmas     Thanksgiving     Quick & Easy     Low Cal     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 14

Number Of Ingredients 8

3/4 cup chilled buttermilk
1/2 cup finely chopped green onions
2 cups self-rising flour
1/2 cup yellow cornmeal
3 tablespoons sugar
1/2 teaspoon coarsely ground black pepper plus additional for sprinkling
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 1 tablespoon melted butter
Coarse sea salt

Steps:

  • Position rack in center of oven and preheat to 425°F. Line baking sheet with parchment paper. Combine buttermilk and green onions in medium bowl. Whisk flour, cornmeal, sugar, and 1/2 teaspoon ground black pepper in large bowl to blend. Add 1/2 cup chilled butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir until moist clumps form.
  • Gather dough together. Turn dough out onto floured surface and knead gently just to combine, about 3 to 4 turns. Roll out to 3/4-inch thickness. Using floured 2-inch cookie or biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds. Place 2 inches apart on prepared baking sheet. Brush tops of biscuits with melted butter. Sprinkle each lightly with coarse sea salt and ground black pepper.
  • Bake biscuits until golden and tester inserted into center comes out clean, about 20 minutes. Cool slightly. Serve warm or at room temperature.

ITALIAN HERB BUTTERMILK DROP BISCUITS



Italian Herb Buttermilk Drop Biscuits image

These are a nice variation of the typical drop biscuit. Super quick and just as delicious, they go with almost any meal.

Provided by Cynna

Categories     Breads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups flour
1 tablespoon baking powder
1/4 cup butter
1/2 tablespoon sugar
1/2 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon oregano
1/2 teaspoon basil
1 cup buttermilk

Steps:

  • Preheat oven to 450 degrees.
  • Lightly spoon flour into measuring cup.
  • Combine flour, baking powder, sugar, herbs, garlic and onion powder, and salt in a bowl, cut in butter until the mixture resembles coarse meal.
  • Add milk, stir just until moist.
  • Drop batter by spoonfuls onto lightly greased baking sheet.
  • Bake at 450 degrees for 12 minutes or until golden.
  • Remove from sheet immediately, place on a wire rack.
  • Store any leftover biscuits in a zip loc plastic bag.

Nutrition Facts : Calories 121.6, Fat 4.2, SaturatedFat 2.6, Cholesterol 11, Sodium 243.5, Carbohydrate 17.9, Fiber 0.6, Sugar 1.6, Protein 2.9

BUTTERMILK HERB BISCUITS



Buttermilk Herb Biscuits image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes about 20 biscuits

Number Of Ingredients 9

6 cups all-purpose flour
1/4 cup baking powder
1 teaspoon baking soda
1/4 cup sugar
2 teaspoons salt
2 cups solid vegetable shortening, or 1 cup each unsalted butter (2 sticks) and shortening
1/4 cup finely chopped mixed herbs, such as chives, dill, and thyme
1 1/4 cups buttermilk
1/4 cup heavy cream

Steps:

  • Preheat oven to 400 degrees. In a large bowl, whisk together 4 cups flour, baking powder, baking soda, sugar, and salt. Using a pastry cutter, cut shortening into dry ingredients until texture resembles rolled oats. Add herbs and remaining 2 cups flour; gently toss to combine. Cover with plastic wrap, and chill in refrigerator for at least 20 minutes.
  • Make a well in center of chilled mixture. Pour in buttermilk, and stir in quickly with your hands or a large spoon until just combined. It does not matter if there are bits of unincorporated flour left in the bowl.
  • Turn mixture out onto a lightly floured work surface, and divide in two. Shape dough lightly into rough rectangles. Place one piece on top of the other. Transfer right onto a nonstick baking mat-lined baking sheet, preferably without sides. Roll dough out quickly and gently, being careful to not overwork dough. Pat edges to make them straight. Cut into 2-inch square pieces.
  • Brush tops with heavy cream. Bake until golden, 20 to 25 minutes; cover with parchment paper-lined foil if browning too quickly. Place sheets on wire racks to cool.

MUSTARD-HERB BUTTERMILK BISCUITS



Mustard-Herb Buttermilk Biscuits image

We love serving these savory herb-flecked biscuits with sliced ham and a dollop of Dijon.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 40m

Yield Makes 9 biscuits

Number Of Ingredients 12

3 cups unbleached all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 stick plus 2 tablespoons cold, unsalted butter, cut into 1/2-inch cubes, plus more for serving
1/3 cup chopped flat-leaf parsley leaves
1 tablespoon chopped chives
2 teaspoons fresh thyme leaves
2 teaspoons Dijon mustard, plus more for serving
1 cup buttermilk, plus more for brushing
Sliced ham, for serving

Steps:

  • Preheat oven to 450 degrees. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda for 30 seconds. Toss butter into dry mixture to evenly coat, then press between your fingers to create flower-petal shapes and return to bowl. Stir in herbs.
  • Whisk mustard into buttermilk, then slowly drizzle over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to center of a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten it into a 6-by-10-inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by-5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into a 6-inch square.
  • To keep things easy, form the dough on the same tray it's baked on. Cut it into thirds in both directions with a large, sharp knife, to form 9 biscuits. Brush tops with buttermilk. Bake until puffed, golden brown on top, and hollow-sounding when tapped on bottom, 16 to 18 minutes. Transfer to a kitchen towel-lined basket; cover to keep warm. Serve with mustard and ham.

FLAKY BISCUITS WITH HERB BUTTER



Flaky Biscuits with Herb Butter image

Nothing says "spring" like fresh herbs, and these flaky, flavorful biscuits are the ideal way to showcase tarragon and chives. They can be on the table in 30 minutes, which makes them an ideal choice for last-minute entertaining. -Theresa Stanek, Evans City, Pennsylvania

Provided by Taste of Home

Time 30m

Yield 1 dozen (1/2 cup butter).

Number Of Ingredients 14

2 cups all-purpose flour
3 teaspoons baking powder
1 tablespoon sugar
1-1/2 teaspoons minced fresh chives
1-1/2 teaspoons minced fresh tarragon
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 cup shortening
3/4 cup 2% milk
HERB BUTTER:
1/2 cup butter, softened
1-1/2 teaspoons minced fresh chives
1-1/2 teaspoons minced fresh tarragon
1/2 teaspoon garlic powder

Steps:

  • In a small bowl, combine the first 7 ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet., Bake at 425° for 8-12 minutes or until golden brown., Meanwhile, in a small bowl, beat the butter ingredients until blended; serve with warm biscuits.

Nutrition Facts : Calories 229 calories, Fat 16g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 359mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

  • Prep your ingredients: Before starting, ensure all your ingredients are measured and ready to use. This will make the biscuit-making process smoother and prevent any scrambling.
  • Use cold butter: Cold butter is essential for flaky biscuits. Keep your butter refrigerated until you're ready to use it, and then grate it into the flour mixture. This will ensure that the butter remains in small pieces and creates pockets of steam during baking, resulting in light and fluffy biscuits.
  • Don't overwork the dough: Overworking the dough will develop the gluten and make the biscuits tough. Mix the ingredients just until the dough comes together, and then shape it into biscuits.
  • Cut the biscuits evenly: Use a biscuit cutter or a sharp knife to cut the biscuits into even rounds. This will help them bake evenly.
  • Bake the biscuits in a hot oven: Preheat your oven to 450°F (230°C) before baking the biscuits. This will help them rise quickly and create a golden brown crust.

Conclusion:

With its combination of savory onions, aromatic herbs, and fluffy buttermilk biscuits, this recipe is sure to impress your taste buds. Whether you're enjoying them as a quick breakfast, a satisfying snack, or a delightful side dish, these onion and herb buttermilk biscuits are a perfect choice. So grab your apron, gather your ingredients, and let's embark on a culinary adventure that will leave you craving more!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #breads     #side-dishes     #vegetables     #american     #canadian     #oven     #dinner-party     #holiday-event     #rolls-biscuits     #food-processor-blender     #christmas     #thanksgiving     #onions     #equipment     #small-appliance

Related Topics