If you are having a Derby brunch these might just be the thing to serve with a bit of ham and cheese - or just serve them warm with butter and honey. This makes a very large batch, so freeze uneaten biscuits if needed. Most likely there will not be many left!
- 7 ½ cups all purpose flour
- ¼ cup finely chopped fresh rosemary
- 3 TBSP baking powder
- 2 tsp finely chopped thyme leaves
- 2 tsp kosher salt
- 1 tsp baking soda
- 1 tsp black pepper
- 12 tbsp unsalted butter, chilled in freezer for ten minutes before using
- 2 cups buttermilk
- ¾ cup half and half
- ¼ cup Raw honey
More Bluegrass Wildflower Honey (this is a good opportunity to try creamed honey!) and butter for serving.
- Heat oven to 375F.
- Whisk together flour, rosemary, baking powder, thyme, salt, baking soda and pepper in a large bowl.
- Grate in butter (alternatively you can cut your butter into small chunks and work into flour mixture using your hands, but I like using a hand held cheese grater for this) and using a fork work into flour mixture until all of the butter shreds are coated with flour.
- In a medium bowl, whisk together the buttermilk, half and half and honey.
- Add this to the dry ingredients and using the fork stir together ingredients until just combined.
- Transfer dough to a well-floured work surface, and pat into a 1" thick rectangle. Cut rectangle into squares, either 6 biscuit by 4 or 8x3 depending on your dough shape.
- Arrange biscuits on parchment lined baking sheet so that their edges touch. Bake until golden brown, about 35 minutes.