Rosemary Buttermilk Biscuits

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!