Garlic and Parsley Buttermilk Biscuits


To go along with our soup on Monday, I wanted to make some kind of bread.  Since I had some buttermilk in the fridge, I decided to try a biscuit.  I found this recipe from Pennies on a Platter and thought it would complement the soup well.  These biscuits were super simple to throw together and were very delicious.  I absolutely loved their flaky layers!

3 cups Flour, plus extra for dusting
2 1/2 tablespoons Sugar
1 1/2 tablespoon Baking Powder
1 teaspoon Salt
1 Garlic Clove, minced
1 tablespoon Fresh Parsley, finely chopped
8 tablespoons Cold Unsalted Butter, diced
2/3 cup Buttermilk
1/2 cup Milk

In a small bowl, stir together the garlic and parsley, then set aside.  In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, and salt.  Add the garlic and parsley mixture.  Blend in the butter until the mixture resembles coarse crumbs.  Pour in the buttermilk and milk and mix until just combined.  On a floured surface, roll the dough out to a 1 inch thick square.  Fold the dough in half, turn it, and roll it again.  Repeat that process one more time and gently roll the dough one final time into a square.  Use a biscuit cutter or knife to cut into individual portions.  Place the biscuits on a parchment paper lined baking sheet (or use non-stick cooking spray like I did).  Brush the tops of the biscuits with milk or buttermilk.  Bake at 425 degrees for 10-15 minutes, or until they are golden brown.