Rosemary Cream Biscuits – a delicious recipe with flour, sugar, heavy whipping cream, rosemary. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Pre-heat oven to 450
2
Lightly grease baking sheet with butter or coat with cooking spray.", "In a large bowl mix together flour, sugar and rosemary. Pour in cream and fold together until soft dough forms.", "Turn dough out onto lightly floured surface. Knead the dough gently about 6 or 7 times adding just enough flour to keep the dough from sticking to your hands.", "Roll or pat the dough to about 3/4 inches thick and cut out the biscuits using a biscuit or cookie cutter.
3
My grandmother used to dip each end of the biscuits in melted butter before she place them on the baking sheet but my husband (for some strange reason)doesn't care for them this way. Feel free to add this step to your biscuits..", "Place on baking sheet. Bake until golden brown, 10 -12 minutes. Then remove from the oven."]
551
kcal
Calories
33
g
Fat
54
g
Carbs
8
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 4 ingredients. The key ingredients include: 2 cups all purpose flour, 1 tablespoon granulated sugar, 1 1/2 cups heavy whipping cream, 2 tablespoons fresh chopped rosemary.
Yes, Rosemary Cream 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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