Biscuits work well with variety of fresh herbs
The very thought of spring has me starting to cook more with fresh herbs again. I typically have a few pots of herbs growing near the kitchen windowsill.
I’ve been using a lot of thyme lately for the lemony, fresh pop of flavor it gives a dish. And it works well in my herbed biscuit recipe. Other fresh herbs, such as fresh parsley, or chives make good options, as well.
I like to serve these petite biscuits with a sweet spread that complements the salty, buttery taste of the biscuits. Take 4 tablespoons room temperature butter and combine with about 1 tablespoon honey, teaspoon ground cinnamon, and a pinch of salt.
Stir until combined for a smooth honey-butter spread to serve with the biscuits.
This recipe will make about 15 small biscuits, or 8 to 9 larger ones. The petite size works nicely for a lady’s brunch or a shower, but also for any meal or party.
Angelina Larue is a food writer, recipe developer and author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine.”
Herbed biscuits
21⁄2 cups self-rising flour
1⁄2 cup cold butter (1 stick) cut into tiny pieces, plus more to brush tops
1 cup buttermilk*
2 tablespoons chopped herbs, such as fresh thyme, plus more to top, if desired
Fleur de Sel or other flaky salt, optional
Preheat oven to 450° F. Line a baking sheet with parchment paper.
In a medium-size mixing bowl, mix flour and butter together with a fork, adding the tiny pieces a little at a time until mixture is crumbly. Incorporate milk, stirring with the fork until well combined. Mixture will be a bit sticky.
Turn dough out onto a floured surface and incorporate fresh herbs, patting them into the dough with your hands.
Continue patting the dough out into a 1⁄2-inch thick circle. Fold the dough in half and cut out 1 1⁄2 inch biscuits. Stack scraps and pat dough out again and cut remaining biscuits for a total of approximately 15.
Place onto prepared baking sheet. Bake for 10 to 12 minutes and brush with melted butter. Top with additional herbs and flaky salt, if desired. Serve warm.
* For a buttermilk replacement, use add 2 tablespoons vinegar to 1 cup regular milk. Let set for a couple of minutes, then stir.