Instead of plain dinner rolls, we like to serve these fluffy biscuits, fragrant with rosemary and thyme. This recipe first appeared in our November 2011 issue along with Linda Monastra’s story True Harvest.
- 7 1⁄2 cups flour
- 1⁄4 cup finely chopped rosemary
- 3 tbsp. baking powder
- 2 tsp. finely chopped thyme leaves
- 2 tsp. kosher salt
- 1 tsp. baking soda
- 1 tsp. freshly ground black pepper
- 12 tbsp. unsalted butter, cut into 1/2″ cubes and chilled
- 2 cups buttermilk
- 3⁄4 cup half-and-half
- 1⁄4 cup honey
- Heat oven to 375°. Whisk together flour, rosemary, baking powder, thyme, salt, baking soda, and pepper in a large bowl; add butter, and using your fingers, rub butter into flour mixture until pea-size crumbles form.
- In a medium bowl, whisk together buttermilk, half-and-half, and honey; add to dry ingredients, and using a fork, stir together ingredients until just combined. Transfer dough to a well-floured work surface, and pat into a 1″-thick disk. Using a 3″ round cutter, cut out biscuits and transfer to a parchment paper—lined baking sheet, arranging them so their edges touch. Reroll scraps and cut out more biscuits until all the dough is used. Bake until golden brown, about 35 minutes.