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, 1/2 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.
Enjoy food made fresh!
Herbed Biscuits
2½ 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 flakey 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 ½-inch thick circle. Fold the dough in half and cut out 1½-inch biscuits. Stack scraps and pat dough out again then 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 flakey 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.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
