These biscuits go way back to my childhood in California. We had a gigantic rosemary bush in our backyard and my mom would have me go and pick bunches of that rosemary for her cooking. I always loved the smell that lingered on my hands after picking the rosemary off of that bush. These biscuits are inspired by that memory and every time I make them I always get asked for the recipe. You can vary the recipe by adding in the zest of a lemon or 1/4 cup of pinenuts if you want to get a different flavor to compliment the rosemary. - Dabblings —Dabblings
Test Kitchen Notes
Sweet, tangy dough and rosemary were made for each other — and Dabblings' recipe is a cinch to pull together, making biscuits a reality at any Sunday breakfast or dinner (as they should be!). If your baking sheet is dark, you may want to double up to keep the bottoms of the biscuits from toasting too quickly. I'd also recommend brushing a bit of extra buttermilk (or beaten egg) on top of each to get a nice brown sheen. - kristen miglore —Kristen Miglore
fresh rosemary leaves; finely chopped
cold unsalted butter
In This Recipe
Pre-heat oven to 400 degrees.
Put buttermilk and finely chopped rosemary leaves in a small saucepan over medium heat. Bring to a bare simmer. Turn off the heat and allow to steep until cooled (at least 10 minutes).
In a medium working bowl combine the flour, baking powder, salt, and sugar. Cut the butter into the flour using two knives or a pastry cutter until the mixture is well combined and the butter resembles crumbs.
Add in the buttermilk a little at a time until the mixture balls around your spoon or fork.
On a floured working surface pat the dough into a circle about 1/2-3/4 of an inch thick. Cut the dough into 8-10 wedges. Place the biscuits on a silpat lined baking sheet.
Bake for 12-15 minutes until the biscuits are a light golden color. Serve warm.