I know that time is getting tight and that there are only a few days remaining to get everything together for the big meal. That being said, what if I told you that in the time that it takes for you to run to the grocery store, fight for the last tube of Pillsbury Crescent Rolls, and get through the checkout (you know that no matter which line you pick, it will move the slowest), you can prepare some delicious homemade biscuits? Considering the picture that I just painted, I’ll bet that this is looking like a pretty good idea! Yes, it is a tiny bit of extra work in the kitchen, but it will be worth every second when someone asks you “Where did you buy these biscuits?” Even better, today’s recipe actually serves triple duty:
- These savory biscuits are flavored with traditional stuffing herbs, so it makes them ideal for mopping up all of that gravy during Thanksgiving dinner.
- For the days following (or in some cases a Thanksgiving midnight snack), use the biscuits to make tasty mini sandwiches with leftover turkey and cranberry sauce.
- Since the biscuits freeze well, keep the extra ones to serve for a simple breakfast or afternoon snack. Warm them straight from the freezer, wrapped in foil, and 350F degrees. They taste great with a little butter and honey. My favorite, the Savannah Bee Company brand, is pictured at the left.
Here are my recipe tips:
- If you don’t have bread flour or whole wheat flour, then substitute regular flour.
- The dry ingredients (the first 8) can be blended up to 2 days ahead. Cover the bowl with plastic wrap and let stand at room temperature.
- The biscuits can be baked 8 hours ahead. Cool completely and then wrap in foil and store at room temperature. Rewarm foil-wrapped biscuits in 350F degree oven for about 10 minutes.
- Dip the biscuit or cookie cutter in flour prior to cutting each biscuit to prevent sticking.
- If you don’t have a food processor, the dough can be mixed by hand. Whisk the dry ingredients and then rub in the butter cubes with your fingertips. Mix in the buttermilk mixture with a fork until evenly moistened.
- If you don’t have buttermilk, you can make your own by adding 1 teaspoon of vinegar to 1 cup of milk and letting it sit for a few minutes.
- Try substituting other herbs for the onion powder, thyme, and sage: garlic powder, marjoram, rosemary, Herbes de Provence, and Italian seasoning are just a few suggestions.
Savory Dipping Biscuits
Makes 16 biscuits
2 1/2 cups whole wheat flour
1/2 cup bread flour
3/4 teaspoon salt
3/4 teaspoon onion powder
1/2 teaspoon baking soda
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
3/4 cup chilled butter, cut into 1/2 inch cubes
1 cup buttermilk plus additional for brushing biscuit tops
1 large egg
Preheat the oven to 400F degrees. Line a large baking sheet with parchment paper. In the bowl of a food processor, combine the whole wheat flour, bread flour, baking powder, salt, onion powder, baking soda, thyme, and sage. Pulse four or five times to blend. Scatter the cubes of butter over the flour mixture and then pulse the mixture eight to ten times, until the mixture resembles a coarse meal. In a small bowl, whisk the buttermilk and egg to blend and then pour over the mixture in the processor. Pulse the mixture again until it starts to come together and is evenly moistened (dough will be slightly sticky).
Turn the biscuit dough out onto a floured work surface. Knead briefly just until the dough comes together, about 4 turns. Gather the dough into a ball. Using hands, flatten the dough into a 3/4 inch round. Using a 2-inch diameter biscuit cutter or cookie cutter, cut out rounds. Transfer the rounds to the prepared baking sheet, spacing 1 1/2 inches apart. Gather the dough scraps; flatten to 3/4 inch thickness and cut out additional rounds. Brush the tops of the biscuits with additional buttermilk.
Bake the biscuits until the tops are light golden and a tested inserted into the centers comes out clean, 20-22 minutes. Transfer the biscuits to a rack. Serve warm or at room temperature.