Wonderful Little Rosemary Biscuits

You may think biscuits sound rather ordinary but, in the moment, they may turn out to be the best thing you ever tasted. Try some of these fragrant little Rosemary Biscuits for yourself to see if you agree.

Nothing Special…

On first glance, Rosemary Biscuits are really nothing all that special. They are just biscuits after all, a staple of everyday meals in my family for generations.

They aren’t complicated. Stir together some flour, baking powder and salt. Cut in some butter. Stir in the buttermilk… or cream if you dare. 

Then add a little rosemary, chopped fresh from the garden. If it’s blooming, all the better. Don’t bother separating the beautiful little flowers. Let them be a part of the equation, adding a hint of color.

….May Be the Best Thing You Ever Tasted

Is the outcome ordinary? Perhaps. But try to tell me that as I wait expectantly, breathing in the aroma of fresh rosemary filling the kitchen. Try to convince me to turn them aside when I am hungry, and they are fresh out of the oven. Good luck with that. By the time I break open one of these cute little Rosemary Biscuits I am convinced they are nothing short of wonderful.

Warm, with a touch of butter generously spread across their broken halves like balm, melting and sinking into the soft pillowy folds, even without the addition of a bit of cheese or a sliver of good country ham, I’ll tell you they are special, maybe even the best thing I ever tasted!

But that’s just me. You’ll have to make some Rosemary Biscuits yourself to see if you agree.

A Few Ways to Appreciate Rosemary Biscuits

There are many ways to enjoy these tasty little biscuits. A few of my favorites are as follows:

• These little biscuits are a perfect size for hors d’oeuvres. Break them in half, smear on a little mustard or butter and slip slivers of country ham or marinated grilled steak in the center. Pile them on a plate and share with friends.
  
• They are also good as a side for lunch or dinner. The small size makes it perfectly fine to enjoy several without overindulging.
  
• If rosemary is abundant in your garden lay a small branch across your oven rack and toast it as you preheat the oven. The fragrance of the rosemary will scent the kitchen with a clean savor and add to your appreciation for the biscuits you are about to place in the oven.
  
• If you’d like to try something a little different there are endless subtle variations. Here, inspired by what was blooming in the garden, I added rosemary to a basic biscuit recipe. You might want to change the tune by adding a different herb, a few crumbles of blue cheese, parmesan or another favorite cheese, or even a bit of finely chopped ham or breakfast sausage, to the dough. 

Rosemary Biscuits

Course: Appetizers, Bread, BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Baking time

15

minutes

Total time

25

minutes

You may think biscuits sound rather ordinary but these Rosemary Biscuits may turn out to be the best thing you ever tasted.

Ingredients

• 2 cups flour

• 1 Tablespoon chopped fresh rosemary leaves

• 1/3 cup butter

• 2/3 cup buttermilk, milk or cream

• 2 1/2 teaspoons baking powder

• 1/2 teaspoon salt

Directions

• Preheat oven to 425F.
• In a large mixing bowl, whisk together the flour, baking powder and salt.
• Cut in the butter until the mixture resembles coarse meal.
• Add the buttermilk (or milk, or cream) and mix just until the dough holds together.
• Turn the dough onto a floured board and knead lightly.
• Roll dough into a rectangle. Fold it in half and roll to a 1/2-inch thickness (or slightly thinner for little biscuits).
• Cut into rounds with the top of a glass or other cutter. (I used an egg cup for the biscuits in the photos.)
• Place close together on a greased baking sheet.
• Bake at 425F for 12-15 minutes, or until golden.
• Enjoy!

Notes

• Makes approximately 2 1/2 dozen little biscuits, or close to a dozen regular sized biscuits.