The biscuits are so crumbly and fluffy at the same time, the addition of the sour cream and buttermilk, as well as not stirring the batter too much, gives the biscuits an amazing texture. the original recipe didn't call for cheese on top of each biscuit, but since I'm such a huge fan of cheese I decided to sprinkle a little bit over the tops.
There're a few basic ingredients to start off with.
The wet ingredients are combined together in one bowl, and the dry in another, before combining the two. This really helps the ingredients marry one another so that you don't have clumps of baking powder, or tarragon in one bite for instance.
Mix together the wet and dry ingredients only until the dry ingredients are just moistened, do not over mix at this point. It is ok to have small clumps of dry ingredients in the batter as this will help give the finished biscuits a good texture.
Scoop out the batter into greased muffin tin and top with Parmesan cheese and bake
Bake until they're cooked through and the biscuits are lightly golden on top.
Buttermilk Tarragon Biscuits
1 large clove of garlic
4 tbsp unsalted butter
1 ¾ cup all-purpose flour
2 tsp baking powder
1 tsp salt
1 tsp freshly ground black pepper
1 tbsp granulated sugar
1 tbsp finely chopped fresh tarragon
¼ cup sour cream
1 cup buttermilk
shredded Parmesan cheese
Preheat oven to 350 degrees.
Can be keep for up to a week if wrapped tightly in plastic wrap.
Serve as a side to soup or cut a thick slice and toast. Top with butter, a warm slice of roasted chicken breast meat, arugula, a thin slice of apple and a slice of brie. Drizzle with a bit of lemon olive oil and enjoy a tasty lunch!
I love to eat! I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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