Photo by Stephanie Bourgeois

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup cold unsalted butter, cut into 8 to 10 pieces, plus 2 tablespoons, melted
  • 1/2 cup cold nonfat buttermilk
  • 1/2 cup cold heavy cream
  • 1 cold egg
  • 1 tablespoon finely chopped sage
  • 1 tablespoon chopped parsley

This recipe contains: Dairy, Eggs, Wheat

Recipe notes: These biscuits taste best on the day they are baked, but they can be tightly wrapped in plastic wrap and stored at room temperature for up to a day. Refresh in a 300ºF oven for about 10 minutes before serving.

RECIPE

Buttermilk Biscuits with Parsley and Sage

Joanne Chang

Flour Bakery + Cafe, Boston and Cambridge, MA

Brushed with warm butter and parsley, these tender biscuits are a favorite at Joanne Chang's Flour Bakery + Café.

Yield: 8 biscuits

Method:

Position a rack in the center of the oven and preheat the oven to 350ºF.

In a stand mixer fitted with the paddle attachment, mix together the flour, baking powder, baking soda, and salt on low speed for 10 to 15 seconds, or until combined. Scatter the cold butter pieces over the top and mix on medium-low speed for about 1 minute, or until the butter is broken down and the mixture resembles coarse crumbs.

In a small bowl, whisk together the buttermilk, cream, egg, and sage until well combined. With the stand mixer on low speed, pour the buttermilk mixture into the flour mixture. Mix for 10 to 15 seconds, or just until the dough comes together. (There will still be some loose dry ingredients at the bottom of the bowl.)

Unscrew the bowl from the stand mixer. Using your hands, gather the dough together and turn it over in the bowl so that it picks up the loose dry ingredients. Turn the dough a few more times, until all of the dry ingredients are mixed in.

Dump the dough onto a lightly floured work surface and pat it into a 1-inch-thick round. Using a 3-inch round biscuit or cookie cutter, cut out biscuits and place them on a baking sheet. Gently recombine the dough scraps, pat into another 1-inch-thick round, and cut out more biscuits. (Repeat if necessary; you should have 8 biscuits total. At this point, the biscuits can be tightly wrapped in plastic wrap and frozen for up to 1 week.)

Bake for 40 to 45 minutes, until the biscuits are entirely golden brown. (If baking frozen biscuits, add 5 to 10 minutes to the baking time.) Remove, place the pan on a wire rack, and let cool. In a small bowl, mix together the melted butter and parsley. Brush the tops of the biscuits with the butter while they are still warm.