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Parsley Biscuits


Parsley Biscuits

Parsley Biscuits

Photo: Diana Rattray
These biscuits are made with butter, a little olive oil, and lots of fresh chopped parsley. It's a great biscuit to serve with fried chicken or a hearty soup or stew, and they're so easy to fix and bake. These would also be great biscuits to use on a chicken and biscuit casserole or pot pie.

Cook Time: 15 minutes

Total Time: 15 minutes

Yield: Makes 10 to 14 Biscuits


  • 2 cups all-purpose flour, 10 ounces
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 tablespoon granulated sugar
  • 4 tablespoons chilled butter
  • 2 tablespoons extra virgin olive oil
  • 2 to 3 tablespoons fresh chopped parsley
  • 3/4 cup buttermilk
  • 2 tablespoons melted butter


Heat oven to 425°. Line a baking sheet with parchment paper or a silicone baking mat, or spray lightly with nonstick baking spray. In a large bowl, combine the flour, baking powder, soda, salt, and sugar. Whisk to blend thoroughly.

With a pastry blender or fingers, cut or work in the butter until the mixture is crumbly and quite fine. I use a pastry blender to begin, then as the butter pieces get smaller, I work into smaller pieces with my fingers.

Stir in the parsley. Using a fork, stir in the olive oil and buttermilk just until moistened. Turn out onto a floured surface and knead 3 or 4 times, just until you have a soft but cohesive dough.

Pat into a circle about 3/4 inch thick and cut out with biscuit cutters.

Arrange on the prepared baking sheet; bake for 12 to 16 minutes, until lightly browned. Brush the tops with melted butter while they're still hot, and serve immediately.

Makes 10 to 14 biscuits, depending on the size of the biscuit cutter.

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