I’m thrilled to introduce you to my newest food contributor, Sarah of The Homemade Haus. If you don’t already follow her, you’re going to rectify that immediately. Your kitchen, friends, and family, will thank you for it.
This time of year, I still crave comfort food, which for me means anything buttery and straight out of the oven. But I also find myself looking forward to the bright, fresh flavors of spring. This recipe – warm, lightly sweetened biscuits dotted with flecks of lemon zest and rosemary – is the best of both worlds. My favorite way to enjoy them is with copious amounts of lemon-honey butter (or sometimes an big spoonful of raspberry jam) and a steaming cup of herbal tea. Enjoy, Sarah
2 ½ cups all-purpose flour, plus a little extra for rolling out the dough
¼ cup granulated sugar
1 Tablespoon baking powder
¾ teaspoons kosher salt
½ teaspoon baking soda
2 Tablespoons chopped fresh rosemary
1 Tablespoon lemon zest
½ cup (1 stick) cold, unsalted butter, diced
1 cup buttermilk, plus a little extra for the top of the biscuits
FOR THE LEMON HONEY BUTTER
½ cup (1 stick) unsalted butter, softened
¼ cup honey
1 Tablespoon freshly squeezed lemon juice
FOR THE BISCUITS
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper (or use a silicone baking mat), and set aside.
Add flour, sugar, baking powder, salt, soda, rosemary, and lemon zest to a food processor. Pulse until combined.
Add the diced butter to the food processor, and pulse a few times until the mixture looks like coarse meal. There should still be pea-sized bits of butter throughout the flour mixture.
Add the buttermilk and pulse just until the dough starts to come together. You don’t want to overmix, otherwise the biscuits will be dense. It’s OK to still see small bits of butter in the dough.
Spread a bit of flour on your work surface. Turn the dough out on the floured surface, and pat it into a rectangle, about ¾ inch thick. Fold the dough over and pat it down gently again. Fold it over one more time, and pat it down until it’s ¾ inch thick again. (Be careful not to overwork the dough beyond this.)
Use a 2 ½ inch biscuit cutter to cut out the biscuits. Reroll the dough scraps as needed and continue to cut out more biscuits until all the dough is used.
Place the biscuits on the prepared baking sheet, leaving space in between each one. Brush the tops with buttermilk or milk (this helps them brown).
FOR THE LEMON HONEY BUTTER
Mix together all the ingredients until smooth. (I prefer to do this with a stand mixer or handheld mixer.) Transfer to a small bowl or dish, or spoon the butter onto plastic wrap, roll into a log shape, and wrap it up tightly. Store in the refrigerator until you’re ready to use.
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/