Tarragon has a soft licorice flavor that pairs well with sweet or savory recipes. In these savory biscuits, a touch of crushed fennel seed along with the fresh tarragon layers in that anise flavor without overwhelming the simple buttermilk base.
| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 8 biscuits |
Instructions
- Whisk 1 1/2 cups flour, 1 tablespoon baking powder, 1 teaspoon kosher salt and 1/2 teaspoon crushed fennel seeds in a bowl. Work in 6 tablespoons cold cubed butter until pea-size. Make a well and add 2/3 cup buttermilk, 4 teaspoons chopped tarragon and 1/2 teaspoon lemon zest. Stir and knead on a floured surface, then pat into a 3/4-inch-thick rectangle; cut into 8 squares. Brush with buttermilk and bake on an ungreased baking sheet at 425˚F until golden, 20 to 25 minutes.