Rosemary Biscuits
Elevate your bread basket with these buttery, herb-infused rosemary biscuits—perfectly flaky and bursting with the earthy aroma of fresh rosemary. Made with simple pantry staples, these biscuits are brought to life with layers of cold, cubed butter and a touch of fresh herbs, creating a melt-in-your-mouth texture that’s irresistible. A quick folding technique ensures beautifully crisp, golden layers, while an optional sprinkle of flaky sea salt enhances their delectable flavor. Ready in just 30 minutes, these savory biscuits are a versatile companion to soups, salads, or weekend brunch spreads. Brush with a sheen of egg wash and serve warm for an elegant yet comforting addition to your table.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Sugar
- 0.5 teaspoons Salt
- 1 tablespoon Fresh rosemary, finely chopped
- 6 tablespoons Unsalted butter, cold and cubed
- 0.75 cups Whole milk
- 1 large Egg, beaten
- 0.5 teaspoons Flaky sea salt (optional, for topping)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
Stir in the finely chopped fresh rosemary until evenly distributed.
Using a pastry cutter or your fingertips, cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
Make a well in the center of the mixture and pour in the milk. Stir gently with a fork until the dough just comes together. Do not overmix—it’s okay if the dough looks slightly shaggy.
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1 inch thick. Fold it over itself in thirds, then pat it out again. Repeat this process two more times to create flaky layers.
Using a floured biscuit cutter or the rim of a glass (about 2.5 inches in diameter), cut out biscuits from the dough. Press straight down without twisting to ensure the biscuits rise properly. Gather any scraps, re-pat the dough, and cut out more biscuits as needed.
Place the biscuits on the prepared baking sheet, about 1 inch apart. Brush the tops with the beaten egg to encourage browning, and optionally, sprinkle a pinch of flaky sea salt on each biscuit.
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.
Remove the biscuits from the oven and let them cool slightly on a wire rack. Serve warm with butter, honey, or your favorite spread.
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 3632 mg | 158% | |
| Total Carbohydrate | 203.5 g | 74% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 13.6 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 305 mg | 23% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 620 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
