25 April 2013

Rosemary Biscuits



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?  No doubt.  But try to tell me that as I wait expectantly, breathing in the aroma of fresh rosemary filling the kitchen. Try to convince me when I am hungry, and they are fresh out of the oven.


Warm, with a touch of butter generously spread across their broken halves like balm, melting and sinking into their soft pillowy folds, even without the addition of a piece 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 try them for yourself to see if you agree.



Rosemary Biscuits

2 cups flour
1 Tablespoon chopped fresh rosemary leaves
1/3 cup butter
2/3 cup buttermilk, milk or cream
2½ teaspoons baking powder
½ teaspoon salt

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 ½-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.

Makes approximately 2½ dozen little biscuits, or close to a dozen regular sized biscuits.

Notes: 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 and the small side 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.

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 or another favorite cheese, or even a bit of leftover ham or breakfast sausage, to the dough. 

3 comments:

Kate said...

I can truly imagine the smell of rosemary wafting through your home! What a great way to start the day!

grace said...

i LOVE the scent of rosemary! combine that with the delicious aroma of baking bread and i have no doubt that you have a winning recipe on your hands!

www.carolynsmithdesigns.com said...

Rosemary is my favorite aroma. I will be trying this recipe!