Thanksgiving Recipe Box: Buttery Herbed Biscuits

The list of dishes needed for a bountiful Thanksgiving feast is long. You may be tempted to grab that box or can to ease the load. With our friend Heather from Girl and her Kitchen, we’ll share easy, tasty Thanksgiving Recipes made with whole foods that will have everyone at the table asking for more!

Thanksgiving dinner is just never complete without the bread, at least in my house. I have a recipe I always use, but when someone suggested a more biscuit-y type bread, I played around and these little beauties were born. So tender, buttery and flavorful, they are the perfect accompaniment to Thanksgiving dinner or any meal for that matter. You can serve them warm, right out of the oven, or let them cool and freeze until your dinner. Then, pop them into a warm oven to reheat.

They are so moist, you barely even need to butter them, but on Thanksgiving, who could resist a little slather of fresh butter? It is not every day we get to eat to eat a meal with a million choices, half or more of them carbohydrate-laden dishes. Live it up! Enjoy one or two (or three?) of these rolls and realize how thankful you are for so many things, especially some good, warm bread.

Buttery Herbed Biscuits Recipe

Ingredients:
Makes about 20 biscuits

• 1/2 cup warm water
• 2 1/2 tsp active dry yeast
• 1 tsp sugar
• 5 cups all-purpose flour
• 3 tbsp sugar
• 2 tbsp baking powder
• 2 tsp salt
• 1 tsp baking soda
• 1 1/2 tbsp fresh rosemary, chopped
• 2 tsp dried thyme
• 1/2 cup cold, unsalted butter, cut into very small pieces
• 1/2 cup coconut oil
• 2 cups buttermilk
• melted butter, for brushing
• butter for serving
• Rosemary sprigs for serving

Directions:

1. In a small bowl, combine warm water, yeast, and 1 tsp sugar. Let sit for five minutes.
2. In a large bowl combine flour, sugar, baking powder, salt, baking soda, rosemary, and thyme.  Add in butter and coconut oil.  Work it with your hands until it is all combined and looks and feels like coarse crumbs.
3. Add yeast mixture and buttermilk slowly. Stir until a sticky dough forms.
4. Cover bowl with plastic wrap and chill for 2 hours.  
5. When the dough is ready, preheat oven to 400 degrees. Take the dough out of the fridge, knead a few times with hands and then roll out on a floured surface and cut using a cookie cutter into 3/4 inch thick rounds. Continue to rework dough and continue cutting.
6. Place in a buttered baking dish very close together. Brush with melted butter and bake for 20 minutes or until lightly browned.
7. Garnish with rosemary sprigs and serve with butter.

Like I said, indulge.

Find more Thanksgiving Recipes.

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