Rosemary Buttermilk Biscuits

16 biscuits
35 min

Biscuits are so important to me whenever I enter Popeyes. And honestly I’ve found them dauting to learn. They just taste so incredible that I thought it was something really intricate. But I’m happy to inform you that’s it’s not hard to make yummy, buttery biscuits like these rosemary buttermilk biscuits.

Since fall is here, these rosemary buttermilk biscuits make the perfect centerpiece on your dining table. They go with cozy soups, fried chicken, and hearty stews. You can also eat them with jam, cream cheese, or Nutella. This recipe also comes with a simple maple butter recipe, that is so, so amazing with these biscuits! Enjoy and happy fall!

Place the flour, baking powder, rosemary, sugar and salt together in a large bowl or in a large food processor. Whisk or pulse in the food processor until combined.

Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor until coarse crumbs form.

Pour the mixture into a large bowl and make a well in the center. Pour the buttermilk in that well. Stir everything together until just about combined to form a dough. If your dough looks slightly dry then you’re in the right direction.

Place the dough onto a floured work surface and gently mold it into a rectangle using your hands. Fold one side into the center, then the other side. Flatten out with a rolling pin then stack again, and roll until the dough is about 1 inch thick. This creates the flaky layers we love so much in biscuits.

Using a donut or biscuit cutter, cut dough into 2 or 3-inch circles. Refold any remaining scraps to make more biscuits. You should have 12-16 biscuits.

Arrange biscuits gently in a greased 10-inch cast iron skillet or on a parchment paper-lined baking sheet. Make sure biscuits are touching each other.

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Rosemary Buttermilk Biscuits

Recipe details

  • 16  biscuits
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients

Rosemary buttermilk biscuits

  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, chilled
  • 1 cup cold buttermilk
  • 1 tablespoon sugar
  • Extra buttermilk to brush biscuits
  • 1 tablespoon chopped rosemary

Maple butter

  • 1/4 cup maple syrup
  • 1/4 cup melted butter (Not cooled, still hot)

Instructions

Rosemary buttermilk biscuits

Preheat oven to 425°F (218°C).
Cut chilled butter into cubes.
Place the flour, baking powder, rosemary, sugar and salt together in a large bowl or in a large food processor. Whisk or pulse in the food processor until combined.
Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor until coarse crumbs form.
Pour the mixture into a large bowl and make a well in the center. Pour the buttermilk in that well. Stir everything together until just about combined to form a dough. If your dough looks slightly dry then you’re in the right direction.
Place the dough onto a floured work surface and gently mold it into a rectangle using your hands. Fold one side into the center, then the other side. Flatten out with a rolling pin then stack again, and roll until the dough is about 1 inch thick. This creates the flaky layers we love so much in biscuits.
Using a donut or biscuit cutter, cut dough into 2 or 3-inch circles. Refold any remaining scraps to make more biscuits. You should have 12-16 biscuits.
Arrange biscuits gently in a greased 10-inch cast-iron skillet or on a parchment paper-lined baking sheet. Make sure biscuits are touching each other.
Brush the top of each biscuit with extra buttermilk. Bake for 20 minutes or until the biscuits are golden brown on top.

Maple butter

Whisk hot melted butter and maple syrup until it’s one color.
Brush the tops of your biscuits with this maple butter and serve warm!

Tips

  • Don't be shy to use more fresh rosemary than stated in this recipe to intensify the herb flavor!
  • Biscuits can be stored for up to a week in an airtight container in the fridge.

The Foody Bean
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Comments

  • Martha Martha on Oct 25, 2021

    Must sugar be added to BISCUITS? Surely not!

    Oven temperature should be 450. Biscuits should rise quickly and brown to deep golden color.

    I have been baking buttermilk biscuits for 65 years!

    • The Foody Bean The Foody Bean on Oct 26, 2021

      Hi there! Just a bit of sugar is added to enhance the salt and buttery flavors of the biscuit. If you feel like 450°F works for you, go ahead and reduce the baking time. This is just what works for my recipe.

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