Rosemary Biscuits

Kitchen Tested
  • Yield 15 pieces
  • Prep 10 mins
  • Cook 15 mins

Tender hot bread for dinner, with an herb flavor.

High Cotton Food Styling & Photography


Nonstick cooking spray
2 cups all purpose flour
1/4 teaspoon baking soda
4 teaspoons baking powder
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
3/4 teaspoon salt
4 tablespoons butter or shortening
1 cup cold buttermilk


  1. Preheat oven to 425F. Lightly spray a baking sheet with cooking spray.
  2. Combine flour, baking soda, baking powder, salt and rosemary in a medium bowl.
  3. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist. Turn dough out on floured surface and dust top of mixture with flour. Knead lightly 5 times. Roll into a 1-inch-thick round. Cut with 2-inch flour-dusted cutter. Place close together on baking sheet. Bake 15 minutes or until golden.

Recipe by Morgan Jarrett.



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