Hey, you’ve got to try these rosemary buttermilk biscuits! They’re super flaky, loaded with fresh rosemary and thyme, and they seriously melt in your mouth. I use real buttermilk and cold butter to achieve those perfect layers, while the herbs impart an amazing savory flavor that elevates these biscuits to another level. Whether you’re enjoying them for breakfast, brunch, or dinner, they’re guaranteed to be a hit at your table. Trust me, these biscuits are a total game-changer! If you love savory biscuit recipes, this one’s for you.

Rosemary Buttermilk Biscuits Ingredients

• All-purpose flour: The essential base for fluffy biscuits.
• Baking powder and baking soda: Key leavening agents for optimal rise.
• Salt: Enhances the overall flavor profile.
• Fresh rosemary and thyme: Provides aromatic and savory notes.
• Sugar: Optional, for a hint of sweetness to balance flavors.
• Cold unsalted butter: Critical for achieving that flaky texture.
• Cold buttermilk: Adds moisture and tanginess to the dough.
• Melted butter: Optional for brushing on top, enhancing richness and flavor.

Step-by-Step Guide to Perfect Rosemary Buttermilk Biscuits

Looking for an easy biscuit recipe? Try these rosemary buttermilk biscuits! These homemade biscuits are simple to make and perfect for any meal.

• Mix Dry Ingredients: The easiest way to prepare biscuits is in a food processor. Pulse the dry ingredients a few times to ensure they’re evenly distributed.
• Add Cold Butter: For the best texture, use really cold butter. Cut it into small cubes and pulse it into the dry ingredients 8-10 times until the butter pieces resemble peas. Be careful not to over-process—you want some butter chunks for that flaky texture.
• Add Buttermilk: Slowly pour cold buttermilk through the food processor’s feed tube while pulsing a few times. Continue adding buttermilk just until the dough starts to clump together. If the dough feels too dry, add more buttermilk, 1 tablespoon at a time, until it forms. The dough will be slightly sticky, which is perfectly fine.
• Flatten Dough: Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick. To create layers for flaky biscuits, fold the dough over onto itself 2-3 times, then gently pat it back out to 1 inch thick.
• Cut the Biscuits: Cut out rounds of dough using a biscuit cutter or the rim of a glass. Be careful not to twist the cutter, as this can prevent the biscuits from rising properly. Place the biscuits on the baking sheet, leaving some space between them for spreading.
• Bake: Pop the biscuits in the oven and bake for 12 to 15 minutes, or until they’re golden brown and puffed up.
• More Butter: Once they’re out of the oven, brush them with some melted butter for an extra layer of richness and flavor.
• Serve: These savory biscuits are best served warm, straight out of the oven, and are perfect with a little butter or jam.

Frequently Asked Questions

Buttermilk Rosemary Biscuits

You’ve got to try these flaky rosemary buttermilk biscuits! Packed with fresh herbs, buttery layers, and tangy buttermilk—they’re an easy, savory game-changer!

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Bread

Cuisine American

Servings 10 servings

Calories 206 kcal

Ingredients

  

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• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 2 tbsp fresh rosemary (minced)
• 1 tbsp fresh thyme
• 1 tbsp sugar (optional)
• ½ cup cold unsalted butter (cubed)
• ¾ cup cold buttermilk (plus extra for brushing)
• 2 tbsp melted butter (optional, for brushing)

Instructions

 

• Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper.
• In the bowl of your food processor, add 2 cups all-purpose flour, 1 tbsp baking powder, ½ tsp baking soda, 1 tsp salt, 2 tbsp fresh rosemary, 1 tbsp fresh thyme, and (optional) 1 tbsp sugar. Pulse a few times to mix the dry ingredients.
• Add ½ cup cold unsalted butter to the flour mixture. Pulse the mixture 8-10 times until the butter pieces are about the size of peas. Be careful not to over-process—you want some butter chunks to remain for a flaky texture.
• Slowly pour ¾ cup cold buttermilk through the food processor’s feed tube while pulsing a few times. Continue adding buttermilk just until the dough starts to clump together. If the dough seems too dry, add more buttermilk, 1 tablespoon at a time, until it forms.
• Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick. To create layers for flaky biscuits, fold the dough over onto itself 2-3 times, then gently pat it back out to 1 inch thick.
• Now, it’s time to cut out the biscuits! Using a biscuit cutter or the rim of a mason jar, cut out rounds of dough. Place the biscuits on the baking sheet, leaving a little space between them.
• For a nice golden finish, brush the tops with a bit of extra buttermilk. Pop the biscuits in the oven and bake for 12 to 15 minutes, or until they’re golden brown and puffed up.
• Once they’re out of the oven, you can brush them with some melted butter if you want extra richness. These biscuits are best served warm, straight out of the oven, and are perfect with a little butter or jam.

Nutrition

Calories: 206kcal

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