Cooking Time: 45 minutes

Serves 6

What you Need:

• Butter or nonstick cooking spray
• 2 cups flour
• 1 tbsp sugar
• Salt
• 1/4 cup softened butter
• 2/3 cup heavy cream
• 1 cup buttermilk
• 1/2 stick of butter, for melting
• 1 pouch of Haven’s Kitchen Herby Chimichurri 
• Honey
• Salt

How to Make Them:

1. Heat the oven to 425 degrees. Generously grease an 8-or 9-inch round cake pan with butter or nonstick spray
2. In a large bowl, combine 2 cups of the flour with the sugar, and a pinch of salt
3. Add the butter and, using a fork, smash the butter into the flour until no large lumps remain. The butter won’t be fully worked into the flour, but all of the visible pieces should be pea-sized. 
4. Stir in the cream, then the buttermilk, a quarter cup at a time, until the mixture resembles cottage cheese
5. Pour the batter into the pan. Bake for 20 to 25 minutes, until puffed and golden brown
6. While your biscuits bake, melt the butter in a small sauce pot. Squeeze in about ¼ cup of Herby Chimichurri, a squeeze of honey and a pinch of salt
7. Immediately after removing biscuits from the oven, brush with Chimichurri Honey Butter. Turn the biscuits out onto a plate, slice and serve warm