October 6, 2023

Rosemary Buttermilk Biscuits

Name: Rosemary Buttermilk Biscuits
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 3 cups whole wheat pastry flour; 1 Tbsp baking powder; 1 tsp Celtic sea salt; ¾ tsp baking soda; 1 Tbsp fresh rosemary (minced); ¾ cup Organic Valley salted butter (chilled); 1¼ cups Organic Valley buttermilk

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These flaky, buttery Rosemary Buttermilk Biscuits will make the perfect accompaniment to any soups, stews, or chilis this winter, or enjoy them on their own with a drizzle of local, raw honey! They’re super easy to make and come together in under an hour, which is ideal if you need a quick side on a busy weeknight.

three rosemary buttermilk biscuits on a cutting board with springs of rosemary and a stick of Organic Valley butter

Ingredients

Here’s the short, sweet list of all you’ll need to whip up a fabulous batch of biscuits!

Two rosemary buttermilk biscuits stacked on either other topped with butter and honey. A sprig of rosemary is next to them.

How do I make Rosemary Buttermilk Biscuits?

Preheat your oven to 425℉ and line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, whisk the flour, baking powder, salt, baking soda, and rosemary. Cut the butter into small chunks and add it to the flour mixture. Incorporate the butter into the flour using a pastry blender or your hands. Continue working it in until the mixture has a crumbly consistency and the butter chunks are no larger than pea-sized.

Add the buttermilk and stir to combine. If you don’t have buttermilk, mix 1¼ cups of regular whole milk with a tablespoon of apple cider vinegar. Let the mixture sit for 5-10 minutes before adding it to the dough.

Close up shot of two buttermilk biscuits with a pat of butter on top with honey dripping down the sides.

Turn the dough out onto a lightly floured surface. Roll it out until it is about ¾ inches thick. Then fold it in quarters and repeat two to three more times. Roll the dough out again, ¾ inches thick. Use a biscuit cutter or a wide mouth glass to cut out the biscuits. Do not twist the cutter when pressing down.

Take any scraps of dough and roll them out again and cut more biscuits. Repeat until all the dough is used up. Then transfer the biscuits to the prepared baking sheet, spacing them 1-2 inches apart. Bake for 15-20 minutes until golden brown.

What to serve with Rosemary Buttermilk Biscuits?

If the biscuits aren’t slathered with honey and devoured as soon as they land on the cooling rack, here are some cozy soups and stews to dunk your biscuits in.

Two rosemary buttermilk biscuits next to a stick of butter and rosemary sprigs with more biscuits in the background.

I hope you enjoy these Rosemary Buttermilk Biscuits! Be sure to leave a rating below and let me know what you think in the comments! Happy baking!

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