Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together all ingredients from the Dry Ingredients group.
- Cut in the very cold Butter from the Wet Ingredients group using a pastry blender or your fingers until the mixture resembles pea-sized pieces.
- In a separate bowl, combine the Heavy Cream and Buttermilk from the Wet Ingredients group.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.
- Gently fold in the Aged Cheddar Cheese and fresh Herbs from the Cheese & Herbs group.
- Turn dough out onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Cut into squares or use a biscuit cutter.
- Place biscuits onto the prepared baking sheet.
- Bake for 18-20 minutes, or until golden brown.
- While biscuits are baking, prepare the Brown Butter Glaze: Melt the Butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and stir in the Maple Syrup and Sea Salt.
- Brush the warm biscuits with the Brown Butter Glaze immediately after removing them from the oven.
