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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 8 |
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These delightful, sweet biscuits were heavenly hot from the oven, drizzled with honey, but they also kept well and were good the next morning for breakfast and at lunch with a little cheese. I used anise seed from , and it had a terrific flavor. The seeds soften during the baking process, and it smells like Springerle cookies when the biscuits are baking (but these are much faster to make!) Ingredients:
2 cups flour |
3 teaspoons baking powder |
1/2 teaspoon kosher salt |
6 tablespoons unsalted butter, chilled and cut into small pieces |
3 teaspoons anise seed |
3/4 cup whole milk |
3 tablespoons honey |
Directions:
1. Pre-heat oven to 425 degrees.
2. Line a baking sheet with parchment or a silicon-baking mat.
3. In a large bowl, combine the flour, baking powder, and salt.
4. Cut in the cold butter with a pastry blender or two knives.
5. Stir in the anise seed.
6. Make a well in the center and pour in the milk and honey.
7. Stir to form a soft ball.
8. Knead a few times on a floured board.
9. Pat dough into a rectangle about 1/2 inch thick. Cut into 1 1/2 inch x 2-inch squares with a knife.
10. Bake 10 - 12 minutes at 425 degrees, until golden brown.
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