Thursday, March 21, 2013

Garlic & Parsley Buttermilk Biscuit Cubes

Biscuits are soul food. Buttery, flaky and delicious. Seasoned with fresh garlic and parsley, these are a splendid accompaniment to almost any meal. They're crisp on the outside and doughy on the inside. I love cutting them into cubes, but you can certainly use a traditional biscuit cutter or just drop 'em on a pan and watch them rise beautifully!

Biscuits are lovely when you don't have tons of time to let rolls rise half of the day. I also find them tastier and more complex than dinner rolls!

To keep them light and flaky, resist overworking the dough. Stop mixing well before it's perfectly incorporated. It will be hard, but worth it!

Garlic & Parsley Buttermilk Biscuit Cubes
Adapted from Seeded at the Table

  • 3 Cups all-purpose flour, plus extra for dusting
  • 2 1/2 Tbsp sugar
  • 1 1/2 Tbsp baking powder
  • 1 Tsp salt
  • 1 Garlic clove, finely minced
  • 1 Tbsp finely chopped fresh flat-leaf italian parsley
  • 8 Tbsp cold unsalted butter, cut into small bits
  • 2/3 Cup buttermilk
  • 1/2 Cup milk, plus more for brushing

Preheat oven to 425˚F. Spray a large baking sheet with cooking spray or olive oil. Stir together the garlic and parsley in a small bowl and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder and salt. Add the garlic and parsley mixture. Blend in the cold butter until the mixture resembles coarse crumbs. Pour in the buttermilk and milk; mix until just combined, being sure not to over mix! (If you don't have a stand mixer, use a pastry cutter)

On a floured surface, roll the dough into about a 1-inch thick square. Fold the dough in half, turn it and roll it again into a 1-inch thick square. Repeat one more time and then gently roll one final time into a 1-inch thick square about 9 x 9 inches. (No need to be exact here)

Cut with a knife into squares. Place the dough on baking sheet, brush with milk and bake for 10 to 15 minutes or until lightly browned.

The Easter bunny is arriving early this year! Is everyone ready? I've already consumed more than my fair share of Cadbury eggs and peeps. (Yes, I am among the small fraction of adults who not only enjoy, but absolutely adore eating peeps.) I am not ashamed, I tell you! What's more, I like them stale. Yep. Gradon gifted me a 10-pack for my birthday, so I punctured the package and let them sit a few days before enjoying them in their optimal condition! They were gone within a day.

What's on your Easter menu this year? These biscuits would be a fine addition! Or perhaps these quick, yet delicious Rosemary Rolls are more your speed. They're even better with this fluffy Honey Butter! Or if you need to feed a crowd, the Bread is both simple and incredibly memorable!

Here are some yummy side dishes to accompany your Easter dinner!

Bacon Asparagus Bundles 
Crash Hot Potatoes
Roasted Broccoli with Garlic 
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Candied Sweet Potatoes
Balsamic Roasted Red Potatoes

And these brunch eats are sure to please!

Bacon Cheddar Cheese Scones
Sweet Potato Hash


  1. Thanks for the food for thought! Planning our Easter dinner together is a bit intimidating knowing that I must please the blissful baker!

  2. Hahah Momma please. I haven't shared any of your holiday recipe favorites yet! You know how I treasure them. I hesitate to change up the classic Easter menu!