Rosemary Buttermilk Biscuits – a delicious recipe with flour, rosemary, cold butter, buttermilk, shortening, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Combine flour and rosemary. Cut 1/3 cup butter into flour mixture with a pastry blender until crumbly; add buttermilk, stirring until dry ingredients are moistened.", "Turn dough out onto a lightly floured surface; knead 3 or 4 times. (Don't overwork the dough.)", "Place shortening in a 10"" cast-iron skillet. Place skillet in 450u00b0 oven for 5 minutes.", "Meanwhile, pat or roll dough to 1/2"" thickness; cut with a 2 1/2"" round cutter, and place biscuits in hot skillet.", "Brush biscuits with 2 tablespoons melted butter. Bake at 450u00b0 for 14 minutes or until tops are golden.", "Note: If you don't have a cast-iron skillet, biscuits bake perfectly on an ungreased baking sheet at 450u00b0, omitting the shortening."]
714
kcal
Calories
56
g
Fat
47
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups self-rising flour, 1 tablespoon chopped fresh rosemary, 1/3 cup cold butter, cut into pieces, 3/4 cup buttermilk, and more.
Yes, Rosemary Buttermilk Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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