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.
9 Servings
40 minutes
INGREDIENTS
Honey Butter:
1 stick (½ cup) salted butter, softened
2 tablespoons honey
Herb Biscuits:
3 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
½ teaspoon baking soda
1 ½ teaspoons fine sea salt
1 tablespoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
2 sticks unsalted butter, frozen for 30 minutes
1 cup buttermilk, chilled
INSTRUCTIONS
Make the honey butter (up to a week ahead). In a small bowl, combine the softened butter and honey. Cover and refrigerate for up to 1 week.
Make the biscuits. Line rimmed baking sheet with parchment paper and set aside. Whisk flour, sugar, baking powder, baking soda, salt, thyme and rosemary together in large bowl. Carefully grate all but 2 tablespoons of the butter using the large holes of box grater, (14 tablespoons total). Add to the flour mixture. Toss gently to combine. Reserve remaining 2 tablespoons butter.
Add buttermilk to flour mixture and fold with spatula until just combined (dough will look dry). Transfer dough to work surface dusted liberally with flour. Dust surface of dough with flour and press dough into rough 7-inch square.
Roll dough into 12 by 9-inch rectangle with short side parallel to edge of counter. Starting at bottom of dough, fold into thirds like business letter, using a bench scraper or metal spatula. Press top of dough firmly to seal. Turn dough 90 degrees. Repeat rolling into 12 by 9-inch rectangle, folding into thirds, and turning clockwise 4 more times. After last set of folds, roll dough into 8 ½-inch square about 1 inch thick. Transfer dough to prepared sheet, cover with plastic wrap, and refrigerate for 30 minutes. Adjust oven rack to upper-middle position. Heat the oven using Precision Cooking > Baked Goods > Biscuits/Scones at 400°F. If your oven doesn’t have this mode, heat to 400°F.
Transfer dough to lightly floured cutting board. Using sharp knife, trim ¼ inch of dough from each side of square and discard. Cut remaining dough into 9 squares, flouring knife after each cut. Arrange biscuits at least 1 inch apart on sheet. Melt reserved butter, brush tops of biscuits with melted butter.
Bake until tops are golden brown, 18 to 20 minutes, rotating sheet halfway through baking. Transfer biscuits to wire rack and let cool for 15 minutes before serving with honey butter.
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.
This recipe was created specifically for our GE Profile Ranges and Ovens with Precision Cooking. Method and results may differ on other ovens.