Honey and Herb Biscuits | SAVEUR + west elm
We’re doing some serious home cooking this autumn with SAVEUR Magazine!
Is there anything better than the smell of fresh-baked biscuits? Oh yeah. But only when they’re baked with rosemary, thyme, and a touch of honey. Read on for the recipe!
Honey and Herb Biscuits
- 7½ cups flour
¼ cup finely chopped rosemary
3 tablespoons baking powder
2 teaspoons finely chopped thyme leaves
1 teaspoon baking soda
1 teaspoon freshly ground black pepper
12 tablespoons unsalted butter, cut into ½” cubes and chilled
2 cups buttermilk
¾ cup half-and-half
1. Heat oven to 375°. Whisk together flour, rosemary, baking powder, thyme, salt, baking soda, and pepper in a large bowl; add butter, and using your fingers, rub butter into flour mixture until pea-size crumbles form.
2. In a medium bowl, whisk together buttermilk, half-and-half, and honey; add to dry ingredients, and using a fork, stir together ingredients until just combined.
3. Transfer dough to a well-floured work surface, and pat into a 1″-thick disk. Using a 3″ round cutter, cut out biscuits and transfer to a parchment paper—lined baking sheet, arranging them so their edges touch. Reroll scraps and cut out more biscuits until all the dough is used.
4. Bake until golden brown, about 35 minutes.
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