I like thanksgiving – it is all about gratitude and feeling grateful. No stress, no gifts, just cooking. There is something comforting and meditative about having the big bird in the oven, and every
15 minutes open it to pour bouillon over it for almost five hours. And all more important, spending time together, having a nice meal and thinking about how much we have to be grateful for (rather than what we are lacking).
Aside from the turkey, my favorite thing on our table this year was rosemary biscuits with whipped oney butter.
The recipe is super easy and doesn’t take more than five minutes. You can even bake them and freeze them for another day – Imagine your happiness when you find them there on any gloomy morning you need to spice up, or when you need something for the spontaneous dinner party you are planning
For 10-12 biscuits, you will need:
- 2 cups of all purpose flour.
- 1 tbsp. baking powder
- ½ tsp. salt
- 1 ½ cup of heavy Cream
- 1 tbsp. sugar (can or maybe should be skipped)
- 3 tbsp. of melted butter.
- 1 tbsp. of dried rosemary (optional)
Preheat oven to 425 F. Put parchment paper on a baking pan. Melt the butter in a small saucepan or cup. Set aside.
Mix all dry ingredients well in a large bowl. Fold in the cream. Put the dough on a surface you have flowered and press it to a thickness of ¾ of an inch. Make rounds, with for example a drinking glass (around 2 inches in diameter (4 cm) Gather the dough scraps and do it all over again until you used it all.
Brush each biscuit generously with melted butter. Bake until golden (around 12 minutes) Serve right away with honey butter, normal butter, jam…