Rosemary Biscuits
- MAKES
- 8 biscuits
- PREP
- 8 Min
- COOK TIME
- 14 Min
With only 5 ingredients that you'll most likely have on-hand, these Rosemary Biscuits will become your go-to flaky treat.
What You'll Need
- 2 cup self-rising flour
- 1 tablespoon chopped fresh rosemary (see Note)
- 1/3 cup butter
- 3/4 cup buttermilk
- 1/4 cup butter, divided
What to Do
- Preheat the oven to 450 degrees. Combine flour and rosemary. Cut 1/3 cup butter into flour mixture with a pastry blender until crumbly; add buttermilk, stirring just until dry ingredients are moistened.
- Turn dough out onto a lightly floured surface; knead 3 or 4 times.
- Place 2 tablespoons butter in a 10-inch cast-iron skillet. Place skillet in 450 degree oven for 5 minutes.
- Meanwhile, pat or roll dough to 1/2-inch thickness; cut with a 2-1/2-inch round cutter. Remove skillet from oven, and place dough rounds in skillet.
- Bake 14 minutes or just until lightly browned. Brush with 2 tablespoons melted butter.
Notes
Don't overwork the dough. The key to flaky biscuits is to gently knead dough 3 or 4 times to incorporate air, which creates flakiness.