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.
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.
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.