Description
These easy, golden, and tender biscuits are made with all-purpose flour, delivering bakery-quality perfection. They are perfect for family meals, brunch, or a comforting bake, enhanced with a fragrant rosemary-honey drizzle.
Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 0.75 cup (12 tablespoons) unsalted butter, very cold and cut into 0.5-inch cubes
- 1 cup cold milk, plus 1 tablespoon for brushing
- 2 tablespoons fresh rosemary, finely chopped, plus 1-2 sprigs for garnish
- 0.25 cup honey
- 2 tablespoons fresh lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425 F (220 C) and line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, fine sea salt, and 1 tablespoon of finely chopped fresh rosemary until well combined.
- Cut In Cold Butter: Add the very cold, cubed butter to the dry ingredients. Using your fingertips or a pastry blender, quickly cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. (If the butter starts to feel too warm or soft, briefly chill the bowl in the refrigerator.)
- Add Milk to Form Dough: Pour in 1 cup cold milk all at once. Mix with a spatula or your hands just until the dough comes together; it should be shaggy and slightly sticky. Avoid overmixing, as warmth will melt the butter and hinder flakiness.
- Shape and Fold Dough: Lightly flour a clean surface. Turn the dough out and gently knead it 3-4 times, just enough to bring it together, then pat the dough into a roughly 0.75-inch thick rectangle. For extra layers, fold the dough in half once or twice, gently patting it down each time.
- Cut and Arrange Biscuits: Using a 2.5-inch (6-7 cm) round biscuit cutter, press straight down without twisting to cut out biscuits. Gently reroll any scraps once to cut out remaining biscuits. (You should get 8-10 biscuits.) Arrange the biscuits on the prepared baking sheet, leaving a small space between them. Brush the tops lightly with the extra 1 tablespoon of milk.
- Bake Biscuits: Bake for 12-15 minutes at 425 F (220 C), or until the tops are golden brown and the biscuits have risen significantly.
- Prepare Rosemary-Honey Drizzle: While the biscuits are baking, combine the honey, fresh lemon juice, and the remaining 1 tablespoon of finely chopped fresh rosemary in a small saucepan. Heat gently over low heat, stirring occasionally, until the honey is warm and fluid (about 2-3 minutes). Do not boil.
- Drizzle and Serve: Remove biscuits from the oven. Let them cool on the baking sheet for 2-3 minutes, then transfer to a wire rack. While still warm, generously drizzle the glistening Rosemary-Honey Drizzle over the tops.
Notes
Always check the expiration dates on your baking powder for optimal lift. (If using salted butter, reduce the added salt by half a teaspoon.) For a subtle tang, you could substitute milk with buttermilk or add 1 tablespoon of fresh lemon juice to regular milk. Avoid overmixing the dough to prevent tough biscuits. Ensure butter is very cold and leavening is fresh for optimal rise. Biscuits can be made as drop biscuits for a rustic style, or as savory cheesy garlic biscuits (fold in 0.5 cup shredded cheddar and 1 teaspoon garlic powder with dry ingredients).
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit (approx 75 g)
- Calories: 300 calories
- Sugar: 15 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg
Keywords: easy biscuit, all-purpose flour, flaky, rosemary, honey, lemon, breakfast, brunch, comforting bake, quick