These Rustic Herb Biscuits are the perfect blend of flaky, buttery goodness with a hint of aromatic herbs. Ideal for cozy dinners or a comforting snack, they bring a touch of homemade warmth to any meal.
The backbone of our biscuits is all-purpose flour, which provides the structure. Baking powder acts as a leavening agent, giving the biscuits their rise and fluffiness. A bit of salt enhances all the flavors, ensuring each bite is flavorful. Now, the stars: dried thyme and dried rosemary add that rustic, aromatic touch. Using unsalted butter is crucial here; it keeps the dough tender and flaky. Finally, milk brings everything together, turning dry ingredients into a smooth, workable dough.
These biscuits are fantastic alongside a hearty stew or a creamy chicken soup. For a savory breakfast, try them with scrambled eggs and a slice of cheese. They also make a delightful base for a biscuit sandwich with ham and cheese.
First, preheat your oven to 425°F. This ensures it’s hot and ready to give your biscuits that initial burst of heat they need to rise beautifully. Grab a large mixing bowl and combine the flour, baking powder, salt, thyme, and rosemary. Use a spoon or whisk to blend these dry ingredients together.
Next, it's time to add in the butter. If you have a pastry cutter, now’s the time to use it. Cut the chilled butter into the flour mixture until you see pea-sized crumbs. This step is what makes your biscuits flaky, so take your time.
Pour in the milk gradually while stirring the mixture with a fork or spatula. You’re looking for a dough that holds together but isn’t too sticky. Once it forms, turn it out onto a floured surface. Knead it gently a few times to bring it all together.
Roll out your dough to about 1/2 inch thickness. Use a biscuit cutter or a sturdy glass to cut out your biscuits. Place them on an ungreased baking sheet, making sure they’re close but not touching. Pop them in the oven for 12-15 minutes or until they’re a lovely golden brown.
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