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Honey and Herb Biscuits

Honey Recipe

Makes 24

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!

  • 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.

  1. Heat oven to 375F.
  2. Whisk together flour, rosemary, baking powder, thyme, salt, baking soda and pepper in a large bowl.
  3. 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.
  4. In a medium bowl, whisk together the buttermilk, half and half and honey.
  5. Add this to the dry ingredients and using the fork stir together ingredients until just combined.
  6. 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.
  7. Arrange biscuits on parchment lined baking sheet so that their edges touch. Bake until golden brown, about 35 minutes. 



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