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
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
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