Rosemary Biscuits

My 12th recipe for 52 new recipes in 2017 was Rosemary Biscuits. If you follow me on Facebook, or are close to me, you've heard my biscuit story. If not, I'll tell you now.  Ages ago, I decided I'd make biscuits for Thanksgiving. Something went wrong and they turned out flat and hard. I was sure they'd taste fine, so packed them up and off we went to my family's Thanksgiving. Fast forward to setting out the food.  My grandma, picked up the ziplock baggie hold my "biscuits" and asked who brought the sugar cookies. I told her I did and that they were biscuits not sugar cookies, and she politely dropped the whole thing in the trash.  Until this recipe I'd never attempted biscuits again. I really didn't want to since they seemed like some difficult to bake thing that has taunted me, my entire adult life.  Shawn wanted these to go with our Chicken Pot Pie Soup so I thought I'd give it a try. As long as I didn't ever have to attempt them again if I failed, what could it hurt?



What I didn't expect is that they would be amazing and I would end up making them again and again. I have no idea what I did wrong in my first attempt at biscuits, but this recipe is really easy, so definitely glad I gave them another chance.

This recipe also came from the Nordstrom Family Table Cookbook.




Rosemary Biscuits

2 tablespoons fresh rosemary leaves, minced
2 cups all-purpose flour, plus more for rolling out
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/4 teaspoons kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons melted
3/4 cup cold buttermilk


Position a rack in the center of the oven and preheat to 400°F.

Bring a small saucepan of water to a boil over high heat. Add the rosemary and boil just until the rosemary turns a brighter green, about 1 minute. Drain in a sieve and rinse under cold running water. Drain again and pat completely dry with paper towels. (This helps the rosemary retain its color after baking.)
Sift the 2 cups flour, the baking powder, baking soda and salt together into a medium bowl. Stir in the rosemary. Add the cubed 6 tablespoons butter and toss to coat. Use a pastry blender or two knives in a crisscross manner to cut in the butter until the mixture resembles coarse crumbs with some pea-sized pieces of butter. Gradually stir in the buttermilk until the mixture clumps together. Gather up into a ball. The dough should be moist and slightly sticky.
Turn the dough out onto a lightly floured work surface and knead once or twice to form a ball. Dust the top of the dough with flour and roll out about 1 inch thick. Using a 3-inch biscuit cutter, cut into 4 biscuits. Gather the dough scraps, gently form into a rectangle and cut out 2 more biscuits. Transfer to a baking sheet, about 1 inch apart. Brush the tops with the 2 tablespoons melted butter.
Bake until the biscuits are well risen and golden brown, 16 to 18 minutes. Serve warm.

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