Rosemary and Fennel Butter Biscuits
Ingredients
- 1-½ cups all-purpose flour
- ¼ cup cornstarch
- 1-½ cup butter (softened at room temperature)
- ½ cup sugar
- ⅛ teaspoon salt
- 1 tablespoon crushed fennel seeds
- 1 tablespoon finely chopped fresh rosemary
Instructions
- Preheat the oven to 375F and line baking sheets with parchment paper.
- Mix flour, cornstarch, fennel seeds, rosemary and salt in a bowl.
- In another bowl, whisk butter with sugar until it’s smooth and creamy.
- Pour half of the dry mixture to the butter mixture and give it a mix. Pour the rest and mix till it all comes together. Do not over mix it.
- Using an ice cream scooper, scoop out about 1 tablespoon of the dough and place it in the baking sheet. Place the scooped dough about an inch apart. Flatten the scooped dough slightly using your hand or back of a spoon.
- Bake it for about 17 minutes or until the edges turn light brown in color.
- Leave the biscuits in the baking sheet for 5 more minutes before you move them to the cooling wire rack.
Notes
Do not over bake the biscuits or else, they will become hard. When the edges get brown, the cookies should be done. It might feel undercooked, but don't worry. It continues to bake as you let it rest in the baking sheet giving it the perfect soft crumbly texture.
Nutrition
Serving: 1about 25 biscuits