These fluffy, flaky biscuits are scented with rosemary and thyme.
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon baking powder
- 1 tablespoon chopped mixed fresh herbs, such as rosemary and thyme
- 7 tablespoons unsalted butter, cold, cut into 1/4 inch pieces
- 3/4 cup milk
Preheat oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, combine flour, salt, sugar, baking powder, and herbs. Whisk until mixed.
Add butter to flour and using either your fingers or a pastry cutter, cut butter into dough until it is the size of peas.
Add milk to bowl and stir just until a dough forms.
Transfer dough to a lightly floured surface. Roll dough out to 3/4 inch thick. Use 3 inch biscuit cutter to cut out biscuits. Transfer biscuits to prepared baking sheet.
Bake until golden, about 17 minutes. Serve immediately.