AM Herb Biscuits with Maple Butter

The Biscuits:

1/4 lb (1 stick) of frozen Butter, plus 2 Tbsp for glaze
1 Cup Buttermilk
2 1/4 Cup Self Rising Flour
1 Tbsp AM Herbs de Provence
1/2 Tsp Cracked Black Pepper
1 Tsp Granulated Sugar

In a cold mixing bowl, combine flour with herbs, pepper and sugar. With a box grater, cut butter into the mixing bowl and lightly toss with dry ingredients until evenly distributed. Measure out buttermilk and drizzle over flour/butter mixture.  With a spatula, lightly fold in buttermilk until evenly distributed.  The dough will be incorporated and wet, but liquid should be absorbed.  Remove dough on a flat cold surface that is sprinkled with flour.  Lightly fold the dough, bit do not over work it to assure a flakey biscuit.  Fold the dough and roll 3 to 5 times, (no more) to a sheet about 1 1/2 inches tall.  Cut out biscuits to desired size 12 large or 24-30 minis. Place biscuits close together on a sheet tray as this will help with consistent rising.  Brush melted butter on top of biscuits. Bake at 450 degrees for 12-15 minutes until lightly golden.  Serve warm.

The  Butter:

1/2 lb (2 sticks) room temperature Butter
3 Tbsp Maple Syrup
1 Tbsp Smoked Salt

Combine all ingredients in a food processor or mixer. Chill until ready to serve.