Honey and Herb Biscuits (Vegetarian) Makes About 2 dozen
7½ cups flour
¼ cup finely chopped rosemary
3 Tbsp. baking powder
2 tsp. finely chopped thyme leaves
2 tsp. kosher salt
1 tsp. baking soda
1 tsp. freshly ground black pepper
12 Tbsp. unsalted butter, cut into ½″ cubes and chilled
2 cups buttermilk
¾ cup half-and-half
¼ cup honey
1. Heat oven to 375°. Whisk together flour, rosemary, baking powder, thyme, salt, baking soda, and pepper in a large bowl; add butter, and using your fingers, rub butter into flour mixture until pea-size crumbles form.
2. In a medium bowl, whisk together buttermilk, half-and-half, and honey; add to dry ingredients, and using a fork, stir together ingredients until just combined. Transfer dough to a well-floured work surface, and pat into a 1″-thick disk. Using a 3″ round cutter, cut out biscuits and transfer to a parchment paper—lined baking sheet, arranging them so their edges touch. Reroll scraps and cut out more biscuits until all the dough is used. Bake until golden brown, about 35 minutes.