Buttery Rosemary Biscuits w/ Strawberry Honey Butter
Biscuits!!
Who doesn’t love ’em?
I’ve always been a fan of big, fat, doughy breakfasts, from my kid-age obsessions with Toaster Strudel (SO good) and Pop Tarts (S’mores!) to my refined adult appreciation for the likes of apple turnovers and chocolate croissants (seriously, I ate one the morning of my wedding). Biscuits, however, have remained relegated to Thanksgiving dinner or the odd brunch out, they’ve never been one of my go-tos. But after a successful batch of pepper & parmesan biscuits last summer, I’ve been making — and eating! — them ALL the time, it’s completely out of hand. The plus to this sort of biscuit-baking-binge is that I’ve made tons of successful variations, like this. The con is that I’m a living, breathing doughboy.
But like any selfless, amazing individual, I’m happy to suffer for your benefit. And I can definitively say that these rosemary biscuits are buttery, flaky, cloud-like pockets of JOY, made even more incredible by a homemade strawberry honey butter.
Achieving the perfect flaky, light-as-air biscuit comes from evenly distributing the butter throughout the dough while keeping it at a cold temperature. To do this I’ve gotten in the habit of grating my butter, then freezing it. When I need to add it to the flour, I simply incorporate it with a few swift sifts of a metal whisk, and before I know it a uniformly mealy texture takes shape — This is the biggest challenge of baking biscuits, so if you can conquer it, you’re set! From there you simply add milk until the dough forms, then work it a bit before rolling out and cutting your biscuits into rounds.
It’s super manageable, just like life should be.
Once you’ve got the baking down you can focus on the real reason we’re here, which is stuffing our faces. Like I said these are painfully buttery, flaky, and light, but it’s the aromatic rosemary that’s the game changer. Homegrown in my #urbangarden (sick of seeing this yet?!), the rosemary adds a pine-like flavor that feels like a slap of herbs to the face, it’s so freakin’ tasty. And when you slather it with a sultry swipe of strawberry honey butter?
YES!
Sweet, savory, creamy, fluffy, deliciousness.
The butter is wonderfully simple — muddled strawberries, salted butter, drizzled honey — and as you can probably guess the fresher your ‘berries, the better it gets. And if you maybe, kinda, accidentally eat 11 of these when no one is watching, I won’t shade ya.
I have obviously done the same.
Buttery Rosemary Biscuits w/ Strawberry Honey Butter
Ingredients:
- BISCUITS:
- 6 tbsps Salted Butter
- 2 cups All Purpose Flour, sifted
- 1 tbsp Baking Powder, sifted
- pinch of Sea Salt
- 1/2 tsp Baking Soda, sifted
- a few sprigs of Rosemary, diced (should yield 2 tbsps worth)
- 1 cup Skim Milk
- Crisco to grease
- STRAWBERRY HONEY BUTTER:
- 5 tbsps Salted Butter, softened to room temperature
- 3 Strawberries, finely chopped/muddled
- a few drizzles of Honey
Directions:
- Preheat oven to 450F. Amply grease baking sheet with Crisco.
- Using a handheld cheese grater grate the butter into a small bowl, then place in freezer until needed.
- Prepare the butter. In small mixing bowl combine the butter, strawberries, and a few drizzles of honey until thoroughly mixed. Chill in refrigerator.
- In large mixing bowl combine the flour, baking powder, sea salt, and baking soda, mixing well. Next, whisk the cold grated butter into the flour mixture until a mealy texture takes hold, then whisk in the diced rosemary. (*Be sure to not over-whisk the flour, as this will warm up the butter – A few gentle whisks is all you should need). Lastly, add in the skim milk and stir with a wooden spoon until the dough takes shape.
- Transfer dough to lightly floured surface and gently form into a rough ball. Use a sharp knife to cut the dough ball in half, then place one half on top of the other before gently pressing the halves together to shape the dough back into another ball. Repeat 3 times.
- Using a floured rolling-pin roll out the dough into an even sheet, about 1/2″ thick. Use cookie cutters to extract round shapes, then transfer to greased baking sheet. When all rounds have been cut, place baking sheet in freezer for 10 minutes to re-chill the dough.
- When ready, transfer baking sheet directly from the freezer into the oven and bake for 10 – 12 minutes until biscuits are golden and fluffy. Serve immediately with a thick slathering of strawberry honey butter!
weekend goals!
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