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Easy herbed biscuits are particularly good with poultry and pork. Feel free to vary the herbs to your tastes. Mayonnaise may seem an odd ingredient until you consider that it is made of eggs and oil. The batter is also great as a topping for pot pies in place of a rolled crust. Try substituting buttermilk for the milk to add a nice tangy flavor. Have your ingredients ready and mix up these biscuits as soon as the oven is hot. Incredibly fast and easy, with no rolling and cutting of dough.
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
- Cooking oil spray
- 2 cups self-rising flour
- 1-1/2 teaspoons fresh sage (or favorite herb), chopped or 1/4 teaspoon dried sage
- 1-1/2 teaspoons fresh thyme (or favorite herb), chopped or 1/4 teaspoon dried thyme
- 1/4 cup mayonnaise
- 1 cup milk (or buttermilk)
Preparation:
Preheat oven to 400 F. Spray nonstick a nonstick 12-cup muffin pan with vegetable oil.
Whisk sage and thyme into the flour.
Using a large dinner fork, stir in the mayonnaise and milk (or buttermilk) until combined. Do not overmix.
Divide batter evenly into muffin cups.
Bake in preheated oven for 12 to 15 minutes until golden.
Note: Do not mix up the biscuits too far in advance in order to retain retain the leavening powder. This recipe is particularly good with poultry and pork. Feel free to vary the herbs to your tastes. The batter is also great as a topping for pot pies in place of a rolled crust.
Yield: 12 servings
Easy Herb Biscuits Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Whisk sage and thyme into the flour.
Using a large dinner fork, stir in the mayonnaise and milk (or buttermilk) until combined. Do not overmix.
Divide batter evenly into muffin cups.
Bake in preheated oven for 12 to 15 minutes until golden.
Note: Do not mix up the biscuits too far in advance in order to retain retain the leavening powder. This recipe is particularly good with poultry and pork. Feel free to vary the herbs to your tastes. The batter is also great as a topping for pot pies in place of a rolled crust.
Yield: 12 servings
Easy Herb Biscuits Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
