Buttermilk Biscuits with Honey and Herbs

Instead of plain dinner rolls, we like to serve these fluffy biscuits, fragrant with rosemary and thyme.

7½ cups all-purpose flour, unbleached
¼ cup fresh rosemary, finely chopped
3 Tbsp. baking powder
2 tsp. thyme leaves, finely chopped
2 tsp. kosher salt
1 tsp. baking soda
1 tsp. black pepper, freshly ground
12 Tbsp. unsalted butter, cut into ½" cubes and chilled
2 cups buttermilk
¾ cup half and half cream
¼ cup pure honey

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Whisk together flour, rosemary, baking powder, thyme, salt, baking soda, and pepper in a large bowl; add butter, and using your fingers, rub butter into flour mixture until pea-size crumbles form.

In a medium bowl, whisk together buttermilk, half and half, and pure honey; add to dry, and using a fork, stir togetheruntil just combined. Transfer dough to a well-floured work surface, and pat into a 1"-thick disk. Using a 3" round cutter, cut out biscuits and transfer to a parchment paper - lined baking sheet, arranging them so their edges touch. Reroll scraps and cut out more biscuits until all the dough is used. Bake until golden brown, about 35 minutes.

Makes about 2 dozen biscuits.