Williams Sonoma Buttermilk Herb Biscuit Mix

Summary

Flavor Profile

• Buttermilk, rosemary, thyme

Why We Love It

• It's easy to bake a batch of buttermilk biscuits with our custom-blended mix. It features wholesome natural ingredients including buttermilk and fragrant rosemary and thyme. Prep is simple – just add a few fresh ingredients and follow our step-by-step recipe. Serve the tender golden biscuits with soup and salad or use them to make mini sandwiches for parties and buffets.
• A Williams Sonoma exclusive.

Net Weight

• 12.35 oz./350g (makes 12 biscuits).
• Shipped fresh.
• Crafted in the USA using domestic and imported ingredients.

Use & Care

Receiving Instructions

• Mix ships fresh at ambient temperature.
• Upon receipt, store at room temperature for up to 18 months. See best before date on packaging for shelf life details.

Preparation Instructions

Ingredients

• Biscuit mix (included)
• 8 Tbs. (1 stick/125g) unsalted butter, cut into small cubes, plus 2 Tbs. unsalted butter, melted, for brushing
• 3/4 cup (180ml) whole milk, chilled
• Flour for dusting
• Flaky sea salt for sprinkling (optional)

Directions

• Preheat oven to 425°F (220°C). Lightly brush 10" (25cm) diam. cast-iron skillet with melted butter or line baking sheet with parchment paper. Set aside. 
• In large bowl, add butter cubes and biscuit mix, then gently toss just until each piece of butter is coated with mix.
• Using pastry blender or 2 forks, cut butter into mixture until it forms coarse pea-size crumbs. Alternatively, add butter cubes and biscuit mix to food processor and pulse until mixture forms coarse pea-size crumbs. Make well in center of mixture, pour milk into well and stir with wooden spoon just until mixture forms shaggy, crumbly dough. It will seem slightly dry.
• Turn dough out onto well-floured work surface and, using floured hands, knead once or twice to bring dough together. Pat dough out into rectangle approx. 3/4" (2cm) thick. (Tip: Use bench scraper to help form and turn dough.) As if folding a brochure, fold one side of dough into center, then fold other side on top. Turn dough horizontally and gently flatten again into rectangle approx. 3/4" (2cm) thick. Repeat folding and flattening a total of 3 times, continuing to flour hands if dough becomes sticky.
• Using 2 1/2" or 3" (6cm or 7.5cm) diam. plain or fluted cutter, cut out biscuits. For best results, press straight down and lift straight up. Try not to twist cutter. (Tip: Dip cutter in flour to keep dough from sticking.)
• Arrange biscuits close together in prepared cast-iron skillet or on prepared baking sheet.
• Gather up dough scraps, pat out again and cut into biscuits.
• Brush tops of biscuits with melted butter and lightly sprinkle with flaky sea salt, if desired.
• Bake biscuits until golden brown, approx. 15–18 minutes.
• Transfer skillet or baking sheet to wire rack to let biscuits cool for a few minutes before serving.
• Serve with whipped butter, jam or gravy.

Ingredients

• Unbleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), buttermilk powder (buttermilk solids, whey solids), aluminum-free baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), sugar, sea salt, dried herbs.
• Contains wheat/gluten, dairy.
• This product is prepared and packaged using machines that may come in contact with wheat/gluten, eggs, dairy, soy, peanuts, sesame, tree nuts (walnuts, pecans, almonds, coconut), mustard.