Ingredients

The following ingredients have 12 Servings
  • 1 1/2 tablespoon (1 1/2 sticks) unsalted butter, divided
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh thyme
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons finely chopped fresh sage leaves
  • 1 cup buttermilk

Instruction

  • Preheat the oven to 400°F.
  • In a small saucepan, melt 4 tablespoons of the butter and add rosemary and thyme.
  • Remove from heat and set aside to infuse.
  • In the bowl of a food processor, pulse both flours with the sugar, baking powder, salt and soda.
  • Dice remaining butter and add it to the flour.
  • Pulse until mixture resembles coarse crumbs.
  • Transfer mixture to a mixing bowl. (Alternatively, stir the ingredients together in a large mixing bowl. Use a pastry blender to cut the butter into the flour mixture.)
  • Stir in the sage leaves followed by the buttermilk.
  • Mix just until combined.
  • Line a baking sheet with parchment paper.
  • Drop tablespoons of dough onto the sheet in 12 even mounds.
  • Brush the tops with the reserved herb butter.
  • Bake the biscuits until golden brown and fragrant, 15 to 20 minutes. Cool on a wire rack for a minute or two before serving.