Biscuits are an American and European favorite. They can be made sweet or savory. They are best when served fresh out of the oven with butter or with homemade gravy. It is a traditional fair that warms the stomach of many.
Biscuits are perfect for a late week-end breakfast or afternoon snack. This recipe is has an endless variety of options. You can substitute the rosemary with other savory herbs or sweet spices like anise.
- *2 cups flour, sifted
- *1 TBL baking powder
- *1 TBL honey
- *1 stick butter
- *¾ cup milk, or substitute with buttermilk
- *1 egg
- *1 TBL fresh rosemary
- *¼ cup orange or mango juice
- *¼ cup cool water
- Preheat oven to 425’
- Mix flour and baking powder.
- Add the honey to the butter and mash the mixture into small (not tiny) clumps of butter. Biscuits are flakier if you have bits of butter in the batter.
- Cut the butter into the flour mixture. Set aside
- Beat eggs then add milk and rosemary. Add to flour mixture a little at a time. Mix well, but lightly.
- Roll the dough out on a lightly floured surface. Cut the dough into rounds. If you do not have a round cookie cutter you can use a small glass (flour the edges so it won’t stick).
- Place the biscuits on an ungreased cookie sheet. Allow to rest for 10 minutes in the refrigerator. This allows the leavening to relax and prevents the biscuits from being rubbery.
- Bake for 12 -15 minutes or until done.
- Serve hot. Enjoy!
- For a nice display, roll out biscuits a touch thinner and cut with decorative cookie cutters. Add a sprig of fresh rosemary before baking. Cooking time is less than fatter biscuits.
- Diet Type: Vegetarian
- Culinary Tradition: USA (Traditional)
Small Serving Plates for Buttery Biscuits
For me, the afternoon is a special time when I have biscuits and tea. To make the occasion more festive I set the mood with nice English plates and a traditional butter dish. Tea time is a lot more fun when you make it special.