Savory Herb Biscuits are the perfect way to elevate any meal. With a blend of fresh rosemary and thyme, these biscuits are bursting with flavor and are surprisingly easy to make. Whether you're serving them with dinner or enjoying them as a snack, they're bound to be a hit.
All-purpose flour is the backbone of these biscuits, providing structure and a perfect texture. Baking powder and baking soda help them rise beautifully, giving a fluffy, light interior. Salt enhances all the flavors, so don't skip it. Using unsalted butter lets you control the saltiness; when it's chilled and cubed, it creates those irresistible flaky layers. Buttermilk adds a tangy richness and helps in achieving tenderness. Fresh rosemary and thyme are the stars, offering an earthy, savory aroma. Finally, a touch of honey balances the flavors with a subtle sweetness.
These savory herb biscuits pair wonderfully with a hearty stew or roasted chicken. They’re also fantastic with a spread of butter or a drizzle of honey for a sweet contrast. For a breakfast twist, serve them alongside scrambled eggs and crispy bacon.
First, get your oven preheated to 425°F (220°C). You’ll want it nice and hot so the biscuits rise quickly and evenly. Line a baking sheet with parchment paper to prevent sticking and ensure an easy cleanup.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mixture is your biscuit base, and whisking aerates it, ensuring a light biscuit.
Add the chilled, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend until it resembles coarse crumbs. It’s okay if there are some larger pieces of butter; they’ll create those lovely, flaky layers.
Stir in the chopped rosemary and thyme, distributing the herbs evenly throughout the mixture. You’ll catch little bursts of flavor in every bite.
Make a well in the center of your flour-butter mixture and pour in the buttermilk and honey. Stir just until everything is combined. Overmixing can make the biscuits tough, so stop as soon as you don’t see dry flour.
Turn the dough out onto a floured surface and gently knead it a few times. This step brings the dough together, but be gentle to keep the biscuits tender.
Roll the dough out to about 1-inch thickness. Use a biscuit cutter to cut out your biscuits, pressing straight down without twisting. Twisting can seal the edges, preventing a good rise.
Place the biscuits on the prepared baking sheet, leaving some space between them. They need a bit of room to expand. Bake in the preheated oven for 12-15 minutes until they’re golden brown on top.
Serve them warm and enjoy the herby, buttery delight. These biscuits are best fresh but can be reheated if needed.
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