These biscuits are moist and flakey just as every biscuit should be.
However, these particular biscuits are something special because of the mouthwatering sweet and savory combination that is honey and rosemary.
Who would have thought that these two would pair so perfectly?
These simple ingredients are truly the next best thing to hit biscuits since butter itself.
Serve them with roasted chicken and vegetables and my oh my, I think we could call it a Valentine’s Day dinner!
If you already have Valentine’s Day plans – eh hem, and gentlemen, I hope you do already have plans- then these could just as easily be made circular instead of in heart shapes.
Despite the lack of creativity in shape, they would most definitely taste just as good.
Please be sure you smear an unnecessary amount of honey butter onto these little guys!
Adapted from Emeril Lagasse
Makes 12 small biscuits
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon of baking soda
3 tablespoons cold butter, cut into pieces
1 tablespoon fresh rosemary, chopped
1/2 cup buttermilk (we used kefir)
Preheat the oven to 450 degrees F.
Sift the dry ingredients into a large bowl. Work the butter into the flour with your fingertips until the mixture resembles forms large crumbs. Stir in the rosemary. Slowly add 1/2 cup of the buttermilk using your hands to mix it in and a ball of dough forms. Do not over work the biscuits or they will be tough!
On a lightly floured surface, pat the dough into a circle about 7 inches in diameter and 1/2-inch thick. Using a cut out 12 small biscuits using a small cookie cutter.
Bake until they are lightly golden on top, 10 to 12 minutes. Serve warm.
4 tablespoons softened butter
2 tablespoons honey
Using a fork, mash the butter as you stir in the honey.
Happy Valentine’s Day From the Little Yellow Kitchen to YOU! We love you!
From the Little Yellow Kitchen,