Easy

Jumbo Herb Biscuit

rpic_20170424151732_lg

Prep Time: 00:15

Bake Time: 00:16

Total Time: 00:31

rpic_20170424151732_lg

Ingredients

1/2 tsp. Clabber Girl Baking Soda
1 egg (beaten)
1 1/2 tsp. salt
8 oz. butter cold and cut into bits
1 Tbsp. Clabber Girl Baking Powder
1 3/4 c. buttermilk
1 Tbsp. granulated sugar
1 Tbsp. sage (fresh, minced)
1 Tbsp. rosemary (fresh, minced)
4 c. all-purpose flour
1 Tbsp. thyme (fresh, minced)

Directions

These biscuits are perfect for Thanksgiving leftovers! Stack stuffing, carved turkey, cranberry sauce and fresh spinach in between slices of a light herb biscuit for the perfect post-Thanksgiving feast! Heat Oven to 400 degrees F. In a food processor, pulse the dry ingredients, fresh herbs, and butter until a crumbly texture forms but, there are still small pieces of butter throughout the mixture. Transfer the mixture to a large bowl. Stir in the buttermilk until a dough begins to form. Using your hands, lightly knead the dough until it holds together. Transfer the dough to a floured surface and roll out to 3/4” thick. Cut the dough into six large rectangles. Using a pastry brush, brush the top of the biscuits with the beaten egg. Transfer the biscuits to a parchment-lined sheet tray. Bake until golden brown on top (about 16 minutes).

Jumbo Herb Biscuit

rpic_20170424151732_lg

Prep Time: 00:15

Cook Time: 00:16

Total Time: 00:31

Ingredients

1/2 tsp. Clabber Girl Baking Soda
1 egg (beaten)
1 1/2 tsp. salt
8 oz. butter cold and cut into bits
1 Tbsp. Clabber Girl Baking Powder
1 3/4 c. buttermilk
1 Tbsp. granulated sugar
1 Tbsp. sage (fresh, minced)
1 Tbsp. rosemary (fresh, minced)
4 c. all-purpose flour
1 Tbsp. thyme (fresh, minced)

Directions

These biscuits are perfect for Thanksgiving leftovers! Stack stuffing, carved turkey, cranberry sauce and fresh spinach in between slices of a light herb biscuit for the perfect post-Thanksgiving feast! Heat Oven to 400 degrees F. In a food processor, pulse the dry ingredients, fresh herbs, and butter until a crumbly texture forms but, there are still small pieces of butter throughout the mixture. Transfer the mixture to a large bowl. Stir in the buttermilk until a dough begins to form. Using your hands, lightly knead the dough until it holds together. Transfer the dough to a floured surface and roll out to 3/4” thick. Cut the dough into six large rectangles. Using a pastry brush, brush the top of the biscuits with the beaten egg. Transfer the biscuits to a parchment-lined sheet tray. Bake until golden brown on top (about 16 minutes).