FLAKY HERB BISCUITS WITH HONEY BUTTER

Flaky Herb Biscuits with Honey Butter

For biscuit perfection, the secret is lamination. The simple process of gently folding the dough over and rolling it back into itself several times yields tall, tender biscuits that melt in your mouth. The addition of thyme and rosemary make this biscuit the perfect side for your Thanksgiving meal.

INGREDIENTS

INSTRUCTIONS

Chef’s Notes: You can freeze cut biscuits for up to 2 months. When ready, brush with melted butter and bake. You don’t need to thaw the biscuits.

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