Move over Streusel Sweet Potatoes, we’ve got a new star dish at Thanksgiving!
These Honey Thyme Biscuits and Butter may just outshine the other dishes at Thanksgiving. Fragrant and delicious, they compliment a hearty Thanksgiving dinner with just the right amount of homemade goodness. I make mine with home-grown thyme and Star Thistle honey from the Honey Ladies, but your favorite honey will do just fine.
I love that they may be made ahead. No more scurrying at the last minute!
I craved these long after the holidays and I make them for dinner throughout the year now.
Hearty for every day, yet special enough they have a place on my permanent Thanksgiving menu.
Enjoy!
Ingredients
1/2 cup unsalted butter
3 tablespoons honey
2 tablespoons fresh thyme leaves
1 teaspoon fresh thyme leaves
3 cups self-rising flour
1/4 teaspoon black pepper
3/4 cup lemon-lime soda (such as Sprite)
3/4 cup heavy cream
Instructions
<ol>
<li>Heat oven to 400°F.</li>
<li>Line a baking sheet with parchment paper.</li>
<li>In a small bowl, combine the butter, honey, and 1 teaspoon thyme leaves. Cover and set aside.</li>
<li>In a large bowl, combine the flour, pepper, and remaining 2 tablespoons of thyme. Make a well in the center. Using a fork, gently stir in the soda and heavy cream, mixing just until it's incorporated (do not over mix).</li>
<li>Drop heaping tablespoons (you should have about 16 total) onto the prepared baking sheet. Bake until puffed and golden brown, 12 to 15 minutes.</li>
<li>Serve the biscuits warm or at room temperature with the honey-thyme butter.</li>
</ol>
Make Ahead: Store the biscuits at room temperature in an airtight container for up to 1 week. Store the butter for up to 2 weeks in the refrigerator. Warm the biscuits before serving, if desired.
<em>♥ DeborahBass.com</em>
<em>Original recipe from Womens' Day.</em>
3 comments
They are really good! I look forward to them every year at Thanksgiving.
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