Walnut Rosemary Biscuits
Infuse your baking with savory sophistication by whipping up a batch of these flaky, buttery Walnut Rosemary Biscuits. Perfectly golden and delightfully aromatic, these biscuits combine the earthy crunch of chopped walnuts with the herbaceous charm of fresh rosemary, creating a unique twist on a classic comfort food. Ideal as a side for soups, stews, or roasted meats, their tender texture and rich flavor make them a standout addition to any meal. Quick and easy to prepare in under 35 minutes, these biscuits use simple pantry staples and an optional egg wash for a beautifully golden crust. Whether served warm fresh from the oven or at room temperature, Walnut Rosemary Biscuits are destined to impress at your next brunch, dinner, or holiday gathering.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, diced)
- 0.75 cup Whole milk
- 0.5 cup Chopped walnuts
- 1 tablespoon Fresh rosemary (finely chopped)
- 1 large Egg (optional, for brushing)
- 1 tablespoon Water (if using egg wash)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
Add the cold diced butter to the bowl. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
Stir in the chopped walnuts and finely chopped rosemary, ensuring they are evenly distributed throughout the flour mixture.
Gradually pour in the milk, stirring gently with a spatula, until the dough just comes together. Be careful not to overmix.
Lightly flour a clean work surface and turn out the dough. Pat it into a rectangle about 1-inch thick, being careful not to overwork the dough.
Use a biscuit cutter or the rim of a glass to cut out rounds of dough. Gather any scraps, gently press them together, and continue cutting out biscuits until all the dough is used.
Arrange the biscuits on the prepared baking sheet, leaving about 1 inch of space between each one.
Optional: For a golden finish, beat the egg with the water in a small bowl and lightly brush the top of each biscuit with the egg wash.
Bake in the preheated oven for 15-18 minutes, or until the biscuits are puffed and golden brown.
Remove the biscuits from the oven and let cool slightly on a wire rack before serving. Enjoy them warm or at room temperature!
Nutrition Facts
Calories |
2321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 2671 mg | 116% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 11.5 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 349 mg | 27% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 864 mg | 18% | |
*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.
