Quick And Easy Rosemary Biscuits Recipe

If you really want to make a meal feel special, whip up these rosemary biscuits to add a layer of flavorful decadence. In just about twenty minutes, you and your guests can enjoy these scrumptious, warm, homemade add-ons that bring the perfect touch to any meal.

Who doesn’t love fluffy biscuits? In fact, fresh bread is probably one of the best parts about heading out to a fancy restaurant, right? There’s something so special about ripping apart a fresh-out-of-the-oven loaf. Now you can enjoy the same experience at home with these rosemary drop biscuits.

Once you learn how to make bread homemade, there’s no turning back!

Ingredients: 

You can make your own rosemary biscuits by combining the ingredients below.

• Flour – This is the foundation of the recipe. Simple flour is all you need.
• Baking Powder – This ingredient helps the biscuits rise. It’s an important instrument in baking.
• Seasoning – Salt and rosemary add to the flavor profile.
• Milk – If you happen to have half and half on hand, you can substitue if need be.
• Cold Butter – Usually recipes ask for melted butter, but this one needs cubed cold butter. It’s important for the consistency.

Optional Add Ons

• Ground Pepper
• Honey
• Parmesan Cheese
• Fresh Garlic
• Onion
• Olive
• Apricot
• Lemon
• Orange
• Chopped Bacon
• Oregano
• Basil
• Sage
• Parsley
• Nutmeg
• Thyme

Directions: 

To remove Rosemary from the stem, hold it at one end and slide your fingers down the stem, moving against the growth of the leaves. The leaves should pop off. 

Preheat oven to 450 and line a baking sheet with parchment paper. Set aside. 
Place flour, baking powder, salt, and rosemary into a food processor and process for 10 seconds. Add butter and process for an additional 10 seconds. 

Turn on the food processor and process as you slowly pour milk into the flour mixture. Once milk is all poured in, stop processing. This should take no more than 10 seconds. 

Remove from food processor and knead onto a lightly floured surface (you may not have to add flour as the mixture may seem a little dry). Knead for only 8 times.

Over kneading will cause your biscuits to be flat. See photo above. Roll into a 1/2″ circle and using a 2-1/2″ biscuit cutter, cut into 12 rounds.

Place onto a prepared baking sheet, about 1″ apart. Bake for 10-12 minutes or until just browned.  Serve warm.

This recipe makes 12 biscuits. 

Tips and Variations For Rosemary Biscuits

• Serve these drop biscuts alongside soups, stews, or a nice big batch of homemade chili. You could also top with sausage gravy.
• This recipe can be made ahead in case you want to prepare for an upcoming party. Of course, it is always best to make bread FRESH, but don’t be afraid to whip up a batch a few days earlier if you need to save time.
• Perfect for any holiday, but don’t be afraid to make this recipe for your Sunday night dinner as well! You don’t need a special occassion for biscuits.
• If you want to freeze any leftovers, make sure you store them in an airtight container. You can store for up to 10 weeks.

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Tools

• Food Processor
• Biscuit Cut Outs

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