Rosemary Garlic Buttery Biscuits
Elevate your biscuit game with these irresistible Rosemary Garlic Buttery Biscuits, the perfect marriage of flaky texture, rich flavor, and aromatic herbs. Infused with the robust essence of minced fresh garlic and finely chopped rosemary, these tender, golden biscuits are layered with buttery goodness that melts in your mouth. The simple folding technique creates light, airy layers, while a brush of melted butter adds a luxurious finish. Perfect for pairing with soups, stews, or as a stand-alone savory treat, these biscuits are a must-try for any comfort food lover. With just 15 minutes of prep time, you can have these warm, fragrant beauties ready to share with family and friends in no time.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (cold, cubed)
- 2 cloves garlic (minced)
- 1 tablespoon fresh rosemary (finely chopped)
- 0.75 cup buttermilk (cold)
- 2 tablespoons unsalted butter (melted, for brushing)
- 1 teaspoon fresh rosemary (for garnish, optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter.
Stir in the minced garlic and chopped rosemary, ensuring they are evenly distributed throughout the flour mixture.
Make a well in the center of the mixture and pour the cold buttermilk into it. Gently fold the buttermilk into the dry ingredients with a wooden spoon or rubber spatula, being careful not to overmix. The dough should be slightly shaggy and sticky.
Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1-inch thick. Fold the dough over itself in thirds (like folding a letter), then pat it back into a rectangle. Repeat this process twice more to create layers.
Using a floured round biscuit cutter (or a glass), cut out biscuits from the dough. Re-roll the scraps and cut again until all dough is used. Place the biscuits onto the prepared baking sheet, about 1 inch apart.
Bake the biscuits in the preheated oven for 12-15 minutes, or until golden brown on top.
While the biscuits bake, melt the remaining butter in a small saucepan or microwave-safe dish. If desired, stir in a pinch of rosemary for garnish.
Remove the biscuits from the oven and immediately brush the tops with the melted butter. Allow them to cool slightly before serving.
Serve warm and enjoy these fragrant, buttery delights!
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 2744 mg | 119% | |
| Total Carbohydrate | 205.0 g | 75% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 13.9 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 286 mg | 22% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 584 mg | 12% | |
*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.
