Rosemary Biscuits (Flavorful, Savory, and Easy Recipe)

First Revealed: Aug 4, 2023 by Sandra · This put up might comprise affiliate hyperlinks. As an Amazon Affiliate I earn from qualifying purchases with no extra price to you.

Elevate your biscuit sport with rosemary! Our easy rosemary biscuits are a pleasant twist on a basic recipe that work simply as nicely for dinner as they do for breakfast.

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Close up of a stack of rosemary biscuits on a white plate.

There’s nothing fairly like a heat, buttery biscuit to start out your day. And when these biscuits are flavored with recent rosemary, they’re even higher. Rosemary biscuits are a scrumptious and versatile breakfast deal with that may be loved on their very own, or alongside together with your favourite breakfast meals. They’re additionally simple to make, in order that they’re an excellent choice for a busy morning. Do not cease with breakfast although, these savory biscuits make the right companion to comforting soups like rooster tortellini soup, spicy rooster soup, and three bean chili. They might be nice with these lemon pepper rooster thighs as nicely!

On this weblog put up, I am going to share my recipe for rosemary biscuits. I am going to additionally provide you with some ideas for making one of the best rosemary biscuits attainable. So whether or not you are a breakfast lover or simply in search of a scrumptious and easy-to-make recipe, you should definitely give this one a attempt.

Desk of Contents

Table of Contents

Components

All function flour. You may substitute self rising flour. Should you do, you will have to omit the baking powder and salt. You can too substitute the all function flour with complete wheat flour for a more healthy choice or use a 1:1 gluten-free flour mix if you wish to make gluten-free biscuits.
Baking powder. Please keep in mind that I solely examined this recipe with baking powder. Nevertheless, according to McCormick, in a pinch, you’ll be able to substitute 1.5 teaspoons baking soda and three teaspoons cream of tartar for the baking powder. If you do not have cream of tartar I cautiously recommend substituting 1.5 teaspoons baking soda plus 3 teaspoons lemon juice or white vinegar for the baking powder.
Granulated sugar. You may substitute it with an equal quantity of brown sugar or coconut sugar for a barely completely different taste. Alternatively, you should use honey or maple syrup, however chances are you’ll want to regulate the liquid content material within the recipe.
Salt. The quantity of salt you employ right here is dependent upon whether or not you might be utilizing salted or unsalted butter. I used European type butter salted with sea salt. Sea salt is much less salty than common desk salt. In case you are utilizing unsalted butter, you will have to extend the salt to ¾ to 1 teaspoon.
Butter. European type with sea salt. Cubed. I used European type butter with sea salt added. European type butter has greater milk fats content material than common butter. This makes the biscuits extra tender and flavorful. If you cannot discover European type butter, it is completely tremendous to sub common butter. I might go for unsalted butter after which regulate the quantity of salt. Chop the butter into ½ inch cubes then place it in a bowl within the freezer whilst you prep all the pieces else. It is necessary that the butter keep as chilly as will be till you are prepared to make use of it.
Recent rosemary. Chopped.
Milk. I used 2% milk which is what I often have available. Complete milk can be even higher. Should you occur to have buttermilk, that can work as nicely. You can too substitute common milk with any plant-based milk like almond milk, soy milk, or oat milk.

See recipe card for portions.

Cubed butter on a cutting board with a chef's knife. — Chop the butter into ½ inch cubes then place it in a bowl within the freezer whilst you prep all the pieces else. It is necessary that the butter keep chilly till you are prepared to make use of it.

Chopped rosemary on a cutting board with a chef's knife. — The best way you chop the rosemary does matter right here. I examined this recipe with finely chopped rosemary and once more with roughly chopped rosemary. I discovered that the rougher the chop, the extra the rosemary taste comes by. If you need quite a lot of rosemary taste in your biscuits like we do, chop it into about ¼ inch items. If you need extra refined taste, chop it extra finely.

Directions

Dry ingredients in a fine mesh strainer over a large white bowl. — Add flour, baking powder, sugar, and salt to a tremendous mesh strainer over a big bowl.

Dry ingredients being sifted into a large white bowl. — Sift into the bowl.

Butter being cut into flour mixture with a pastry cutter. — Add cubed butter and distribute the butter all through utilizing a pastry cutter or fork.

A hand holding a handful of flour and butter mixture to demonstrate the texture of the mixture. — The ultimate combination ought to resemble tremendous crumbs and maintain collectively whenever you squeeze it.

Chopped rosemary in a white bowl with flour and butter mixture. — Stir in rosemary.

Milk being poured into flour and butter mixture. — Add milk.

Rosemary biscuit dough in a white bowl. — Stir till the dough types a tough ball.

Rosemary biscuit dough shaped into a rectangle on a floured marble surface. — Flip the dough onto a floured floor and gently pat it down right into a tough rectangle about an inch thick.

Biscuit dough being picked up on one side with a bench/dough scraper. — Fold it over and gently pat it down once more right into a tough rectangle. Repeat as soon as. It is simpler to do that with a bench/dough scraper.

Dough cut into three biscuits. — Gently roll out the dough till it measures roughly 10 by 6 inches.
Minimize dough into biscuits utilizing a floured 3 inch diameter biscuit cutter. Watch out to not twist the cutter.

Six unbaked biscuits laid out onto a baking sheet. — Rigorously switch the biscuits to a baking sheet, being cautious to not contact the edges.

Cowl the baking sheet loosely with a clear kitchen towel and place the baking sheet within the fridge to relaxation for 20 minutes.

About midway by the resting time, preheat the oven to 425 F (218 C).

When biscuits are performed resting, take away them from the fridge and bake for 10 to fifteen minutes till they’re golden.

Gear

No particular tools is important for this recipe. You almost certainly have all the pieces you want. The entire tools I used for this recipe is linked within the recipe card under.

Storage

The biscuits will maintain in a sealed meals storage bag in your pantry for a day or two. Should you do not plan on consuming all of them immediately, I like to recommend inserting them in a sealed freezer bag and freezing them. They’ll maintain within the freezer for as much as three months.

Stack of rosemary biscuits on a white plate with a rolling pin in the background.

High tip

Watch out the way you deal with the biscuits if you find yourself making them. Attempt to not overwork the dough and provides the dough time to relaxation earlier than you bake the biscuits.

FAQ

How do I stop the biscuits from spreading an excessive amount of throughout baking?

To stop extreme spreading, make sure that your butter is chilly and your oven is preheated to the right temperature. Permit the biscuits to relaxation within the fridge earlier than baking them. Moreover, keep away from overworking the dough and use a floured floor when shaping the biscuits.

What’s the preferrred baking time and temperature for rosemary biscuits?

The perfect baking time and temperature can range relying on the recipe and the dimensions of your biscuits. As a normal guideline, bake the biscuits at 425°F (220°C) for about 12 to fifteen minutes or till they’re golden brown on prime.

Can I make the biscuit dough forward of time and refrigerate it earlier than baking?

Sure, you’ll be able to put together the biscuit dough forward of time and refrigerate it for just a few hours or in a single day. Chilling the dough can improve the flavour and make it simpler to deal with. Simply you should definitely cowl the dough tightly to forestall it from drying out.

On the lookout for extra recipe like these rosemary biscuits? Attempt these:

Pairing

These are my favourite dishes to serve with rosemary biscuits.

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