Sweet Rosemary Buttermilk Biscuits – a delicious recipe with buttermilk, fresh rosemary, flour, baking powder, salt, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre-heat oven to 400 degrees.
2
Put buttermilk and finely chopped rosemary leaves in a small saucepan over medium heat. Bring to a bare simmer. Turn off the heat and allow to steep until cooled (at least 10 minutes).
3
In a medium working bowl combine the flour, baking powder, salt, and sugar. Cut the butter into the flour using two knives or a pastry cutter until the mixture is well combined and the butter resembles crumbs.
4
Add in the buttermilk a little at a time until the mixture balls around your spoon or fork.
5
On a floured working surface pat the dough into a circle about 1/2-3/4 of an inch thick. Cut the dough into 8-10 wedges. Place the biscuits on a silpat lined baking sheet.
6
Bake for 12-15 minutes until the biscuits are a light golden color. Serve warm.
813
kcal
Calories
59
g
Fat
68
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 7 ingredients. The key ingredients include: 1 cup buttermilk, 1/4 cup fresh rosemary leaves; finely chopped, 2 cups flour, 1 tablespoon baking powder, and more.
Yes, Sweet 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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