There is something to be said about a good biscuit. Perfectly fluffy but dense, buttery but light, and flaky but moist. So why does everyone smother them with fat-laden gravy or hollandaise sauce, or serve them with a massive hunk of greasy, leathery, and cholesterol-packed red meat? Sorry about my soapbox moment, but it is one of life’s greatest mysteries.
In my opinion, biscuits should be a highlighted component of a dish and not smothered. These rosemary and thyme biscuits certainly do their job well. Because they are delicious (and small) we found it easy to eat about six without even batting an eye, and then to come back a few minutes later and eat some more.
These biscuits are perfect–and incredibly easy to make. However, if you plan to make them, you have to promise to make them a highlight of you meal and not bathe them in a heavy and unhealthy sauce. You can, of course, dip them in high quality olive oil infused with a homemade blend of Tuscan spices…
Rosemary and Thyme Biscuits:
Adopted from this recipe.
- 1-2ish tablespoons of fresh thyme leaves
- 1-2ish tablespoons of fresh rosemary leaves
- 3 cups of self-rising flour (if you don’t have self-rising flour, you can google the proportion of baking powder and salt to add)
- 1/4 teaspoon of black pepper
- a few shakes of crushed red pepper (optional)
- 3/4 cup lemon-lime soda (I used diet 7Up for one batch, and sparkling water for another and both turned out fine)
- 3/4 cup heavy cream
- Preheat your oven to 400 degrees. Line a large baking sheet with parchment paper.
- In a large bowl, combine the flour, pepper, thyme and rosemary.
- Make a well in the center. Using a fork, gently stir in the soda and heavy cream, mixing just until incorporated.
- Do not over mix!
- Drop heaping tablespoons (about the size of a golf ball) onto the prepared baking sheet.
- Bake until puffed and golden brown, 12 to 15 minutes.
- Try to not eat them all at once.