These fluffy, flaky biscuits are scented with rosemary and thyme.

Transfer dough to a lightly floured surface. Roll dough out to 3/4 inch thick. Use 3 inch biscuit cutter to cut out biscuits. Transfer biscuits to prepared baking sheet.

Add milk to bowl and stir just until a dough forms.

Add butter to flour and using either your fingers or a pastry cutter, cut butter into dough until it is the size of peas.

Special Equipment rolling pin, 3 inch biscuit cutter

This Recipe Appears In Wake and Bake: Flaky Herb Biscuits

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