These savory herb buttermilk biscuits are a delightful twist on the classic drop biscuit, featuring a blend of aromatic herbs and a tender, flaky texture.
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, combine the flour, baking powder, sugar, salt, garlic powder, onion powder, oregano, and basil.
Whisking the dry ingredients ensures even distribution of the leavening agents and spices.
Cut the cold butter into the dry mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
Cold butter creates pockets of steam during baking, resulting in flaky biscuits.
Pour in the buttermilk and gently stir until the dough just comes together. Avoid overmixing.
Overmixing can make the biscuits tough, so mix just until combined.
Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Using a spoon makes it easy to portion the dough evenly.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
Keep an eye on the biscuits during the last few minutes to prevent overbaking.
Remove the biscuits from the oven and transfer them to a wire rack to cool slightly before serving.
Serving the biscuits warm enhances their flavor and texture.
