Tuesday, April 2, 2013

Rosemary-Black Pepper Drop Biscuits

Round 2 of my bake-a-thon (unless you count the bread dough that is currently rising to be baked tomorrow, which I made after the almonds). Another Budget Bytes recipe, because she is my favorite. Original is here, as usual my changes involved upping the herbs and spices by quite a bit. I am pretty sure these are the first really good biscuits I've ever made. I'm a little speechless with their deliciousness.

Rosemary-Black Pepper Drop Biscuits

2 cups flour
1/2 cup (1 stick) cold butter
2 tsp baking powder
3/4 tsp salt
1 tbsp dried or fresh rosemary, finely chopped
1 1/2 tsp cracked black pepper
1 tsp sugar
about 1 cup milk

Preheat the oven to 400ºF and line a baking sheet with parchment paper. Combine the flour, baking powder, salt, sugar, pepper, and rosemary in a large bowl.

Cut the butter into pieces and work it into the flour mixture, either with your fingers or a pastry cutter, until the whole thing is more or less the texture of sand (specifically the sand you'd find along the shore of Lake Erie, not that fine-grained ocean stuff...).

Make a well in the middle of the mixture and pour in 3/4 of a cup of the milk (I actually used half-and-half because I had it on hand, no problems so far). Mix the milk through the flour and butter, stirring as few times as possible but making sure everything is sticking together. Add a little more milk if you need it.

Use two big spoons to drop dollops of the batter onto the parchment-lined baking sheet. The recipe should make between 8 and 12, depending on how big you want them. Bake for 18-28 minutes, until the biscuits are brown on top. Serve immediately, or toast in the oven later. Slather with honey butter.*

* To make honey butter, let a stick of butter sit on the counter for half an hour and then use a fork or electric mixer to blend in 1/3 cup honey. Lick your fingers.

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