Sage, Rosemary and Thyme Biscuits

You can add parsley to this recipe if you want the full experience, but after I started adding these herbs to this recipe I found myself singing Scarborough Fair.

Sage, Rosemary and Thyme Biscuits

adapted from Delicata Squash and Sage Biscuits from Aube at PBS Kitchen Vignettes

2 cups flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 1/2 teaspoons baking powder
5 fresh sage leaves
the leaves from 3 sprigs of thyme, stems removed
the leaves from 2 sprigs of rosemary, stems removed
1/2 cup cold butter, cubed
1 egg
3/4 cup half and half
1 tablespoon honey

2 tablespoons half and half for brushing the biscuits
pinch of salt
pinch of pepper
12 sage leaves

1. Preheat oven to 425F and spray a baking sheet with cooking spray. In the bowl of a food processor add the flour, salt, pepper, baking powder, sage leaves, thyme leaves, rosemary leaves, and butter.  Pulse 5-10 times until the mixture resembles cornmeal.

2. Pour flour/butter mixture into a mixing bowl, add the egg, half and half, and honey, Stir until the flour is just moistened.

3. On a floured surface pat the dough into a 3/4" thick square and cut into 12 biscuits. Place biscuits on prepared tray.  Brush with 2 Tablespoons half and half and sprinkle with salt and pepper.  Lay one sage leaf on top of each biscuit.

4. Bake for 12-14 minutes or until they are golden brown.  Remove to a cooling rack or enjoy right out of the oven.