I was taken back to the few days my husband and I spent in the South last summer. Savannah, Georgia in fact. Our three goals: To eat, see history, and eat. Country gravy seemed to be coming out of the public fountains and grits were as ubiquitous as garnish. I love their attitude towards food – done with sauces, sides and accompaniments. Flavored perfect. The South knows what it means to taste and experience food.
But the South has an irreconcilable sadness to it. They are anxious to remember their dark past and hesitant to let it define them. Not to mention the overwhelming melancholy that is 90% humidity. Georgia has a cautious warmth. The natives sniffed out my Oregonian style and West Coast speech quicker than it took me to inhale a peach mint julep. Unlike Portland, I didn’t see a lot of vegan bakeries and hipster coffee shops. What I did see was a tormented history, the love of cobblestone, ghosts and Leopold’s ice cream. But mainly I saw butter in all forms, and it was good.
Rosemary Buttermilk Biscuits, Y’all
You will never want to make biscuits without rosemary again. Delicious buttery and flaky biscuit recipe for a slow morning or a fried chicken sandwich.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients
2 ½ cups flour
½ teaspoon salt
2 ½ teaspoons baking powder
½ cup butter, chilled
1 teaspoon fresh rosemary chopped
1 cup cold buttermilk
2 tablespoons butter for the pan and for finishing
Instructions
Preheat oven to 475 degrees.
Sift flour, salt, baking powder into a bowl.
Grate chilled butter with a box grater and incorporate it into the dry ingredients.
Chop fresh rosemary and put it directly into the buttermilk.
Pour rosemary buttermilk into a crater made in the flour butter mixture and stir until it forms a ball.
Turn out on a floured surface. With a rolling pin, roll into a 3/4-inch thick rectangle. Fold into a smaller rectangle and repeat about 4 more times. This will give your biscuits the layered consistency we love. The goal is to have butter speckled dough, so keep it cool by not using your warm hands too much.
When ready, roll the dough until 3/4 –inch think and cut with a biscuit cutter (the top of a water glass will work too). Use the scraps to roll out and repeat until most, if not all, the dough is used. It should yield 10 biscuits when using a 2 inch biscuit cutter.
Place onto a buttered glass pan and bake about 15 minutes until just turning golden brown. Do not over bake. Brush the top of the hot biscuits with butter and sprinkle with sea salt.
Keywords: biscuits, buttermilk, buttermilk biscuits, rosemary
Mmmmm, looks really tasty Karlee!!
Awe….. thanks so much
Karlee,
Thank you for this truly amazing recipe. I bake about 99% of our bread from scratch and have picky tastes. This recipe is a 10! I can’t wait to try more of your recipes!
Thank you so much, Shawn!!! Gosh, I do love these biscuits too! I just made them the other day!
I have been trying to make biscuits for years. Your instructions and recipes helped enormously. They were gorgeous!
★★★★★
Yas Becky! I’m so glad to hear this!!!
OMG!! These are SO GOOD! I shared some unbaked pucks with my neighbor and they baked & loved them too! Thank you so much for this easy bake, light, fluffy, buttery, delicious recipe!
★★★★★