Julia Child's Herb Biscuits Recipe - Food.com (2024)

28

Community Pick

Submitted by Susie D

"This is one of the first recipes I made by Julia Child and I still use it often. I like using these for a brunch or stuffed with ham & cheese for breakfast on the go."

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Ready In:
25mins

Ingredients:
9
Serves:

24

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ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 8 tablespoons chilled shortening
  • 4 tablespoons chives, minced
  • 4 tablespoons parsley, minced
  • 2 eggs, beaten
  • 1 1⁄2 cups buttermilk

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directions

  • Combine all dry ingredients in large bowl.
  • Cut in the shortening.
  • Add minced herbs.
  • Stir in the eggs& buttermilk.
  • Turn onto a floured surface& knead mixture briefly.
  • Pat or roll out to 1/2" thickness& cut into rounds.
  • Bake on an ungreased baking pan at 450 degrees for 10-15 minutes.

Questions & Replies

Julia Child's Herb Biscuits Recipe - Food.com (13)

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Reviews

  1. I had drop biscuits lol I added a bit more flour and kinda kneaded it . I thought it was because I halved the recipe. They were very good and I will make them again.Hubby liked them very much. Made for world tour 8

    bigbadbrenda

  2. This is the first time I've made biscuits that didn't have the texture of hockey pucks! I did need to add 1/2 cup of flour to get the dough to a workable state; and then I didn't roll them out, just dropped spoonfuls on a baking sheet. They were light, crumbly, and delicious. Thank you so much for a recipe that I can finally be proud to serve :) Made for ZWT8

    IngridH

  3. These turned out so fabulously.... moist, crispy, broke open perfectly to add butter and then delve into... the chives , I added were fresh from my garden and just made them taste all that much better... will most definitely make again... my husband is still talking about them... says they are better then any restaurant he has ever had them at...??

  4. Wow, this recipe makes the best biscuits. We loved them, they were perfect, crunchy and crispy on the outside; soft and tender inside. Great flavor and texture. I really loved the addition of the chives. Thank you for the legacy of your lovely recipes. You will always be missed my friend. Made with love for Cook a thon.

    Baby Kato

  5. This is my first time making biscuits with eggs in them. I liked the texture the eggs gave them. I ended up making drop biscuits and I definitely need to try them again so I can make pretty cut out biscuits. Made with love for Susie's cook-a-thon.

    Mami J

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Tweaks

  1. Tender, moist, quick and so easy to make.My DH doesn`t like biscuits but these he did, having 3. I did use butter in place of the shortening. Made for ZWT5 in this Menu #28651. Merci Beaucoup!

    Rita1652

RECIPE SUBMITTED BY

Susie D

United States

  • 62 Followers
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~I am the host of the <a href="http://www.recipezaar.com/bb/viewforum.zsp?f=12">Contest & Events Forum</a> and I also host several events throughout the year. Ready, Set, Cook! is a not so secret passion of mine and I keep the cookbooks for all past rounds of Ready, Set, Cook! You can view all of these wonderful, inventive recipes by viewing my public cookbooks. Pick A Chef is another fun event and I am lucky to be helped with this massive project by a team of wonderful people. <img src="http://i3.photobucket.com/albums/y53/duch*eSS13/homepage/susiedfirstplacebrighter.jpg"> <a href=http://www.recipezaar.com/131974 target="_blank"> <a href=http://www.recipezaar.com/93429 target="_blank"><img src="http://i3.photobucket.com/albums/y53/duch*eSS13/RSC%20Banners/RSC5-3rd-SusieD.jpg"></a> <img src="http://i3.photobucket.com/albums/y53/duch*eSS13/RSC%20Banners/RSC5-Susie.jpg"> <a href=http://www.recipezaar.com/cookbook.php?bookid=46183 target="_blank"><img src="http://i3.photobucket.com/albums/y53/duch*eSS13/RSC%20Banners/RSC6-NoPhoto-Participant-HOST.jpg"></a> <img src="http://i3.photobucket.com/albums/y53/duch*eSS13/RSC%20Banners/RSC7-SusieD.jpg"></a> <a href=http://www.recipezaar.com/161360 target="_blank"><img src="http://i3.photobucket.com/albums/y53/duch*eSS13/RSC%20Banners/RSC8-SusieD.jpg"></a> <img src="http://i3.photobucket.com/albums/y53/duch*eSS13/RSC%20Banners/RSC9-NoPhoto-Participant.jpg"> <img src="http://i3.photobucket.com/albums/y53/duch*eSS13/RSC%20Banners/RSC10-NoPhoto-Participant.jpg"> <img src="http://i3.photobucket.com/albums/y53/duch*eSS13/RSC%20Banners/RSC11-Participant.jpg"> Event Particpation:<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><img src="http://i3.photobucket.com/albums/y53/duch*eSS13/World%20Tour/AnimatedHostChallengeBanner.gif"> <img src="http://i3.photobucket.com/albums/y53/duch*eSS13/World%20Tour/ZWT2.gif"><img src="http://i3.photobucket.com/albums/y53/duch*eSS13/Animation1.gif" alt="Image hosted by Photobucket.com"> <img src="http://i3.photobucket.com/albums/y53/duch*eSS13/4treasurehunt.gif" alt="Image hosted by Photobucket.com"> <img src="http://i3.photobucket.com/albums/y53/duch*eSS13/FFF/completedbanner.gif"> <img src="http://i3.photobucket.com/albums/y53/duch*eSS13/FFF/Switzerland-FFF4.gif"> <img src="http://members.aol.com/sdnt4life/HGpart.jpg" border="0" alt="Hidden Gems Spring 2007"><img src="http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif" alt="Image hosted by Photobucket.com"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg" alt="Image hosted by Photobucket.com"><a href="http://photobucket.com" target="_blank"><img src="http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg" border="0" alt="Photobucket - 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Julia Child's Herb Biscuits Recipe - Food.com (2024)

FAQs

What makes homemade biscuits taste better? ›

“If you want the most luscious biscuits ever, brush the tops with melted butter after they come out of the oven,” says James. Brushing the butter on after baking ensures that the butter soaks into the baked biscuit so you get that great buttery flavor in every bite.

See More ›
Why is cold butter better for biscuits? ›

Use Cold Butter for Biscuits

This makes the biscuits airy and flaky on the inside. We default to our Land O Lakes® Salted Butter when baking biscuits.

Discover More ›
Should you chill biscuit dough before baking? ›

But if you chill your pan of biscuits in the fridge before baking, not only will the gluten relax (yielding more tender biscuits), the butter will harden up. And the longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape. So, chill... and chill.

Find Out More ›
What is the secret to a good biscuit? ›

The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.

Explore More ›
What is the secret to an excellent biscuit? ›

The secret to the best biscuits is using very cold butter and baking powder. We've made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most!

See More ›
What are the ingredients in farmhouse biscuits? ›

Rolled Oats (49%), Vegetable Oils (Rapeseed, Sustainable Palm), Sugar, Salt, Flavourings. For allergen information, including cereals containing gluten see ingredients in bold. May also contain Egg, Milk, Soya and Tree Nuts.

Read The Full Story ›
How to make a Mary Berry biscuit? ›

Method
  1. Pre-heat oven to 180°C /fan 160°C/ gas 4. ...
  2. Mix the butter with the caster sugar.
  3. Add the self-raising flour and mix it in well. ...
  4. Using your hands, bring the mixture together to form a dough.
  5. Take a walnut size amount and roll it into a ball and place it on a baking tray. ...
  6. Get a fork and dip it in warm water.
Jan 3, 2024

Learn More ›
What does too much butter do to biscuits? ›

Increasing the amount of butter definitely makes the biscuit "taste" softer, more crumbly, and more flaky. I usually associate flakiness and softness with size; you expect a big biscuit to be fluffy and soft, and a biscuit that doesn't rise to be dense.

View More ›
Should I use butter or shortening for biscuits? ›

The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.

Discover More Details ›
What is the best butter to use for biscuits? ›

Make sure your butter is at the correct temperature – use unsalted butter softened to room temperature for creaming and cold, unsalted butter for biscuits and pastries that require butter to be rubbed into the flour.

Know More ›

What should you not do to biscuit dough? ›

5 Mistakes You're Making With Your Biscuits
  1. Mistake #1: Your butter is too warm.
  2. Mistake #2: You're using an inferior flour.
  3. Mistake #3: You use an appliance to mix your batter.
  4. Mistake #4: You don't fold the dough enough.
  5. Mistake #5: You twist your biscuit cutter.
Feb 1, 2019

Continue Reading ›
Which liquid makes the best biscuits? ›

Buttermilk also adds a pleasant tanginess to baked biscuits, and its relatively low levels of fat make it work in recipes that call for any kind of fat, from butter to shortening, and even cream. (Yes, cream can be used as both a liquid and a fat.

Continue Reading ›
What makes biscuits rise higher? ›

Baking powder and baking soda are what we call chemical leavening agents, meaning they make our baked goods rise. A chemical leavening agent will form carbon dioxide bubbles making your biscuits rise.

Read The Full Story ›
Are biscuits better made with butter or crisco? ›

Crisco may be beneficial for other baking applications, but for biscuit making, butter is the ultimate champion!

Learn More Now ›
Is it better to use milk or buttermilk in biscuits? ›

What's the Difference Between Buttermilk Biscuits and Regular Biscuits? As the names might suggest, regular biscuits do not contain buttermilk, while these do. Regular biscuits are typically prepared with milk or water instead. Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.

Read The Full Story ›
What makes biscuits rise better baking powder or baking soda? ›

Powder has the leavening power to puff all on its own. One other side effect of the additional ingredients in baking powder is that the mix is less concentrated (and thus less powerful) than baking soda. In fact, 1 teaspoon of baking powder has approximately the same leavening power as just ¼ teaspoon baking soda.

See More ›
What fat makes the best biscuits? ›

High-fat butter, such as Kerrygold Butter, is best. The rich fat from the butter releases water when the biscuits are baking which is what contributes to the beautiful layers and flakiness that we love about biscuits.

View Details ›
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