As soon as I saw this recipe months ago at Wandering Chopsticks, I knew I had to try it. Cilantro is definitely one of my favorite herbs (if not the ultimate favorite) and who doesn't love biscuits? Also, I totally fell in love with their adorable heart shape! Apparently she fell in love with them from seeing this, so it's just a chain of falling in love and trying it out---precisely what I love so much about the world of food blogging!
I always enjoy having soup with some kind of bread-item to soak up all that goodness so the Youvarlakia Avgolemono presented me with the perfect opportunity to give this recipe a whirl.
I thought they were fantastic. I used fat free buttermilk, so they were a cross between a biscuit and bread. They were still totally flaky but not quite as heavy as a typical biscuit. They were the perfect accompaniment to the warm soup. Delicious!
Cilantro Buttermilk Biscuits
courtesy of Wandering Chopsticks
makes 6 large biscuits, 12 small ones
2 cups flour
3/4 to 1 cup cold buttermilk, or cold regular milk
1/2 cup cold butter ie. 1 stick of butter
1-2 tsp sugar, depending on your sweet tooth
1 tblsp baking powder
pinch of salt
a handful of fresh cilantro
In a mixing bowl, add 2 cups flour, 2 tsp sugar, 1 tblsp baking powder, and a pinch of salt. Cut cold butter into chunks, or add butter to dry ingredients and mash them with a fork. Start with 3/4 cup cold buttermilk and mix into dough. If it's still too dry, add in a bit more buttermilk until all the flour is incorporated. The dough shouldn't be smooth, you just don't want excess flour. Press the cilantro leaves into the dough.
Let the dough rest for about 15 to 20 minutes. Put the dough on a cutting board and flatten to about 1-inch thick. Then cut with a biscuit cutter or upended glass. Bake in oven at 400 degrees for about 10 to 15 minutes until golden.