These thanksgiving biscuits have all the flavors of a Thanksgiving: sage, rosemary and honey. And maybe a tiny bit of butter. 😂.  These just may be the best biscuits I’ve ever made.
Ingredients:
- all-purpose flour
- sugar
- baking powder
- dried seasonings:Â garlic and sage
- salt
- butter
- almond milkÂ
- vinegar
- fresh rosemary
Top Three Tips for Making Flaky Biscuits
Keep the Ingredients Cold:
Use cold butter straight from the fridge (or even the freezer, grated for easier incorporation). Cold butter creates steam as it melts during baking, which forms layers and makes the biscuits flaky.
Chill the dough after mixing to ensure the butter stays solid until baking.
Don’t Overwork the Dough:
Mix the dough just until it comes together; overmixing can develop gluten in the flour, making the biscuits tough instead of tender and flaky.
When rolling or patting out the dough, use a gentle hand to avoid compressing the layers.
Layer the Dough for Flakiness:
To create defined layers, fold the dough onto itself multiple times. Roll it out, fold it over (like an envelope or stacking thirds), and repeat this process at least 2-3 times. This laminates the dough, much like puff pastry, and ensures those buttery, flaky layers in every bite.
By following these tips, your biscuits will rise tall and flake beautifully!
Ingredients
- For the Biscuits
- 3.5 cups all-purpose flour
- 1/8 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon dried sage
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon salt
- 3 ounces butter, cold and cubed
- 1.25 cups almond milk
- 2 tablespoons vinegar
- For the Topping:
- 2 tablespoons butter, melted
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 teaspoon fresh cracked pepper
Instructions
Prepare the Buttermilk Substitute:
In a small bowl, combine the almond milk and vinegar. Stir and let sit for 5-10 minutes to create a buttermilk-like mixture.
Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, dried sage, fresh rosemary, and salt.
Cut in the Butter:
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
Combine the Dough:
Pour the almond milk mixture into the dry ingredients. Mix gently with a spatula or your hands until a shaggy dough forms. Avoid overmixing.
Create the Layers:
Transfer the dough to a lightly floured surface. Pat or roll it into a rectangle about 1-inch thick.
Cut the dough into three equal sections. Stack the sections on top of each other.
Flatten the stack back into a rectangle. Repeat this cutting, stacking, and flattening process two more times to create buttery layers.
Chill the Dough:
Wrap the layered dough in plastic wrap and refrigerate for 1 hour. This helps the butter stay cold and ensures flaky biscuits.
Preheat the Oven:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Shape the Biscuits:
Roll out the chilled dough to about 1-inch thickness. Using a bench scraper or knife, cut into 8 pieces. Place them on the prepared baking sheet.
Bake the Biscuits:
Bake for 18-20 minutes, or until the biscuits are golden brown and puffed.
Prepare the Topping:
While the biscuits are baking, mix together the melted butter, honey, garlic powder, pepper and fresh rosemary in a small bowl.
Brush and Serve:
As soon as the biscuits come out of the oven, brush the warm topping generously over them. Allow to cool slightly and serve warm.
Notes
These are delicious. With nearly a stick of butter in these biscuits, let’s not talk about the Weight Watcher points on this one. 😂
Some recipes are meant to be enjoyed without a second thought about Weight Watchers points—especially during holidays like Thanksgiving that only come around once a year. It’s perfectly okay to indulge in the special dishes that bring joy and connection to the table. One day of enjoying your favorite holiday foods won’t derail your progress, and getting back on track with your very next meal is all it takes to stay balanced.
Restricting yourself during these moments often backfires, leading to cravings for these foods at other times of the year. Remember, this is a lifestyle, not a diet, and part of that is embracing the moments that make life special. Enjoy the day guilt-free, knowing you’re in it for the long haul!
