I am still over on Little Lake County today-writing up some more delicious Thanksgiving side dishes. Today I am bringing you these buttery herbed biscuits. They are so light and fluffy, and the flavor is perfect.
I know, I know, homemade rolls? Doing the whole homemade bread thing can be daunting, but I promise you, these are easy. If you are going to work with yeast for the first time, these are the rolls to do. They are simple, impressive and delicious.
I always made the same bread recipe for Thanksgiving every year, but felt a need for change. After playing around with a few different recipes, these little beauties were born. Slather them with some butter and you have a true Thanksgiving indulgence.
Check out the recipe on Little Lake County, or scroll down to read it here. If you try them, let me know what you think in the comments below. Or, tell me what your favorite holiday bread recipe is. I love hearing what everyone else is making!
- ½ cup warm water
- 2½ 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
- 1½ tbsp fresh rosemary, chopped
- 2 tsp dried thyme
- ½ cup cold, unsalted butter, cut into very small pieces
- ½ cup coconut oil (if you do not want to use coconut oil, just sub in another ½ cup cold butter)
- 2 cups buttermilk
- melted butter, for brushing
- butter for serving
- Rosemary sprigs for serving
- In a small bowl, combine warm water, yeast, and 1 tsp sugar. Let sit for five minutes.
- 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.
- Add yeast mixture and buttermilk slowly. Stir until a sticky dough forms.
- Cover bowl with plastic wrap and chill for 2 hours.
- 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 ¾ inch thick rounds. Continue to rework dough and continue cutting.
- Place in a buttered baking dish very close together. Brush with melted butter and bake for 20 minutes or until lightly browned.
- Garnish with rosemary sprigs and serve with butter.