I’m a big fan of mixing herbs into my baking. I’ve been experimenting with different flavor profiles and tarragon plus lemon seems to be a hit. Tarragon has a bold licorice flavor that balances well with the acidity of lemon. These biscuits are super simple to make and a good excuse to use up that half-used container of heavy cream in your refrigerator. Which is exactly why I made these!
Try these with honey, as the base to a breakfast sandwich, or just by themselves. Enjoy!
Makes 6, 2-inch biscuits
1 cup all-purpose flour
1 ½ teaspoons sugar, plus additional to dust the biscuits
1 teaspoon baking powder
¼ teaspoon kosher salt
1 tablespoon lemon zest
1 tablespoon chopped tarragon
½ cup heavy cream, plus additional for washing
2 teaspoons lemon juice
Preheat oven to 425 degrees and gather all equipment and ingredients needed.
Sift together flour, sugar, baking powder, and salt. Add lemon zest and tarragon to dry mixture. Add heavy cream and lemon juice to the dry mixture and combine until just incorporated. Do not overmix or biscuits will become tough.
Place biscuit dough onto a floured surface and roll-out until ¾ inch thick. Use a biscuit cutter to get 6 uniform biscuits. You may need to reroll one or two additional times to get 6 biscuits.
Place biscuits onto a baking sheet with parchment paper. Brush with additional heavy cream and sprinkle with sugar. Bake for 15 minutes.