My parents don't really pay attention to expiration dates. I've found four year old mustard in their fridge and eleven year old Tylenol in their medicine cabinet. It's not their fault that I've eaten more than my fair share of rotting food (I should have looked at the date, I should have seen the mold) but growing up in that household has made me a bit nutty about using everything in the my fridge, and fast.
Cooking for the week becomes like an ingredient puzzle, one that leads me to late night Google searches for "recipes with creme fraiche" or "what to do with kumquats." There is something immensely satisfying about using every last crumb of stale bread in my pantry and every last leaf of lettuce in my crisper. Plus, even if it leads to Spaghetti Squash Week and Chocolate Chip Month, it's an economical way to live.
Last week I caved to my boyfriend's request for savory baked goods and made polenta loaves with rosemary. Well, you know the old saying. Give 'em an inch, and you'll be baking savory breakfast treats for a lifetime. This week I decided to kill two birds with one stone (namely use my extra rosemary and indulge, just once more, my boyfriend's request for savory baked goods) and make some rosemary biscuits. I also had thyme on hand, so I chopped it up with the rosemary and, oh my, the result were incredibly flaky, buttery, herb-infused biscuits. But if your fridge is full of fresh sage instead of rosemary, and chives instead of thyme, feel free to substitute.
These biscuits easily pull apart into tender, flaky layers. The rosemary and the thyme perfume every bite. There is just a tiny salt kick and when a pat of butter melts over the warm biscuit, it's like a little bit of heaven. There won't be any leftovers of these, I can promise you that.
Get the Recipe
About the author: Carrie Vasios is the Community Manager of Serious Eats and writes the Wake and Bake, Cookie Monster, and Serious Entertaining columns. She likes perusing her large collection of cookbooks while eating jam from the jar.