We all have a food from our childhood that makes us hum and a do a little gig. There are not many ingredients in biscuits. However, the preparation of making the dough is where the results will bear success or failure. Whenever possible do not skimp on the quality of your ingredients. Food goes into your body with a purpose. It provides sustenance and nourishment. Be sure to check expiration dates, and when available, purchase locally sourced ingredients. It is always a good thing to support the businesses in your community. For my biscuits, I am a stickler about using White Lily Flour. It is very light, airy, and produces a fluffy biscuit. If your grocery store does not carry your brand of preference, do not hesitate to ask them to order the product. You will be surprised how accommodating they will be. This biscuit recipe includes fresh herbs, which are totally optional. Note: You can add flavors to transform your biscuit such as, lemon & thyme (after baked, drizzle with honey), raisins & chopped pecans (after baked, drizzle with a glaze) …I could go on, but you get the picture.
Recipes are the foundation. Use your imagination and build on it.
2 sprigs rosemary (remove from stem sliding fingers down the opposite direction of the growth)
2 full twigs Thyme (remove same as rosemary)
2 c. flour
1 T baking powder
1 t salt
6 T unsalted butter (cubed & chilled)
½ c. heavy cream
¼ c. buttermilk
Mince herbs, and combine all dry ingredients, including herbs, in a large mixing bowl. Use a fork to act as a sift, breaking up any clumps, by moving through dry ingredients.
Add cubes of butter. Use back of fork or a pastry cutter to cut cubed butter into flour. (Flour should look course with pea size pieces of butter throughout)
Create a well in the center of dry ingredients, add your heavy cream and buttermilk. Use your hands or rubber spatula to fold flour into wet ingredients. * This is where you have to be careful. If you manipulate the dough too much, you will end up with tough hockey puck biscuits! *
Move dough to a floured surface and fold three times like your folding a piece of paper. This will also help incorporate the ingredients. If too sticky, sprinkle a little flour on the surface of dough, so it will not stick to your hands.
Form a disk and use a rolling pin (I have had to be creative at times and used a cup) to roll dough out to about ½” thick. Use your biscuit cutter, or a knife to cut out biscuits. If using a knife, cut into squares.
Honey Lemon Butter – 1 stick of softened salted butter, 2 T honey, fresh lemon juice from ½ lemon, lemon zest from 1 lemon. Mix all together. Put on hot biscuits.