Walnut Rosemary Biscuits

By Matthew Dean
Total Time
27 Mins
Serves
4
Meal
Brunch Dinner Snack
Course
Appetizers Side

DESCRIPTION

Serve these savory, aromatic biscuits warm topped with a bit of butter and lavender honey.

Prep Time
15 Mins
Cook Time
12 Mins
Total Time
27 Mins
Calories
205
Total Fat
13
Polyunsaturated Fat
3
Cholesterol
26
Sodium
315
Carbohydrates
20
Dietary Fiber
1
Protein
4

Ingredients

  • 2 cups all-purpose flour plus additional for rolling
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup butter, chilled and cubed
  • 3/4 cup half and half cream
  • 1/2 cup toasted California walnuts, roughly chopped
  • 2 tablespoons lavender honey
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 tablespoon orange zest
  • 1 tablespoon half and half cream

Preparation

  1. Preheat oven to 450°F.
  2. In food processor bowl, combine 2 cups flour, baking powder and salt. Blend briefly. Add chilled butter and process until mealy texture. Add remaining ingredients and blend just until moist.
  3. Turn dough onto lightly floured surface and knead until dough forms a ball. Do not over-knead or biscuits will become tough!
  4. Roll dough out to from a rectangle, 3/4 -inch thick. Cut rectangle into 12 pieces. (If making appetizer size biscuits, cut dough into 24 small rectangles.) Place biscuits 1 inch apart on baking sheet. Brush tops of biscuits with half and half cream.
  5. Bake 10 to 12 minutes or until golden brown on top. Serve warm.