Black Pepper-and-Rosemary Angel Biscuits

  • In a small bowl, stir together warm buttermilk and yeast. Let stand until mixture is foamy, 5 to 10 minutes.

  • In a medium bowl, whisk together 2 cups (250 grams) flour and sugar. Add yeast mixture, and stir until just combined. Let stand for 5 minutes.

  • Line a rimmed baking sheet with parchment paper.

  • Preheat oven to 425°F (220°C).

  • In another small bowl, whisk together sea salt, remaining 1 teaspoon (1 gram) rosemary, and remaining 1 teaspoon (3 grams) pepper. In a third small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush egg wash onto biscuits; sprinkle with sea salt mixture. 8. Bake until golden brown, 10 to 14 minutes. Let cool on pan for 5 minutes. Serve warm.

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