Rosemary Biscuits
Tender biscuits infused with aromatic rosemary. Perfect for Thanksgiving, Christmas, fall soups and stews, or your next breakfast sammie!
Servings: 9
Equipment
- parchment paper
Ingredients
dry ingredients
- 2 cups all purpose flour
- 2 Tbsp fresh rosemary, minced.* Measure after mincing.
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
wet ingredients
- ½ cup cold butter, cubed. I use salted butter.
- ¾ cup buttermilk
- ½ cup sour cream or plain yogurt
Instructions
- Preheat oven to 425°F Line your baking pan with parchment paper.
- Put the dry ingredients in the bowl of a food processor fitted with the metal blade and pulse to combine. You can do this by hand in a bowl if you prefer.
- Add in the cold butter and pulse until the mixture is crumbly and the butter is broken down into approximately pea sized bits. If doing by hand, use a pastry cutter.
- Add the buttermilk and sour cream and pulse till just combined. Don't over mix, it will be wet and crumbly.
- Scrape out the dough onto a floured board and bring together with floured hands. Pat or roll out to one inch thick. Dip your biscuit cutter into flour and cut out your biscuits pressing straight down with the cutter and then lifting straight back up, without any twisting. (Twisting the cutter can seal the edges and affect rising.) I used a 2 ½ inch size biscuit cutter.
- Place the biscuits on a parchment lined baking sheet. Place them either 2 inches apart, for crisper edges, or touching, for softer plusher biscuits (my choice.) Bake in the preheated oven for about 12-15 minutes, or until golden on top. In my oven they took 12 minutes.
- Enjoy your biscuits warm, with a pat of butter.
Notes
*To remove rosemary leaves hold a stem of rosemary in one hand and pull the leaves off, starting at the top and stripping the them off the stem in a downward direction. Then give the leaves a really fine mince to release all the flavor.
To rewarm biscuits:
1. Oven or Toaster Oven:
- Preheat your oven or toaster oven to 325°F
- Place the biscuits on a baking sheet.
- Lightly cover them with aluminum foil to prevent further browning.
- Warm the biscuits for about 5-10 minutes or until heated through.
- Wrap the biscuits in a damp paper towel or place on a plate with a damp paper towel on top.
- Microwave for short bursts, say 15 seconds, until heated through.
- Be careful not to overheat them, as they can become tough or rubbery if microwaved for too long.
Nutrition
Calories: 231 kcal · Carbohydrates: 23 g · Protein: 4 g · Fat: 14 g · Saturated Fat: 8 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.4 g · Cholesterol: 37 mg · Sodium: 298 mg · Potassium: 213 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 441 IU · Vitamin C: 0.2 mg · Calcium: 102 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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