Happy Saturday, today we celebrate the weekend with one of our favorite recipes…Rosemary Biscuits. We were inspired to make these after going to one of our favorite LA Eats, Gulfstream which had the most amazing, mouthwatering, soft, pillowy biscuits we’ve ever had. Unfortunately we found out the location closest to us has officially closed down. Thankfully, before the restaurant closed we were able to talk to the staff and pick their brains on how the biscuits were made and were able to make our own versions of the “worth the wait” rosemary biscuits.
Of course, we will miss the convince of being able to order these biscuits but not the ridiculous amount of traffic driving to and from Century City, but we thankful now to have our own version and we’re ready to share it with you. If you’re not a fan of rosemary, you’re more than welcome to leave the rosemary out and swap it for a herb you prefer, or leave it out entirely… these biscuits can hold up quite nicely on their own…but we we prefer the rosemary and think you should too!
Heavenly Rosemary Biscuits
- 3 cups AP Flour
- 3 tablespoons Sugar
- 4 teaspoons Baking Soda
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Cream of Tarter
- 3/4 cup Salted Butter (Cold)
- 2 tablespoons Rosemary (Chopped)
- 1 Egg
- 1 Cup Buttermilk
Step 1: First, cut your butter into cubes and immediately stick the butter into the freezer for at least 10 minutes. Then preheat your oven to 450°F.
Step 2: In a bowl, mix together your flour, sugar, baking soda, salt, tarter.
Step 3: Add the butter, and using a pastry cutter, cut in the butter until it’s about the size of peas.
Step 4: Stir in the rosemary.
Step 5: Before adding the egg, lightly beat the egg so it’s easier to mix in. Add the milk and egg and begin mixing together.
Step 6: The dough will begin to take form, you can transfer the dough onto a floured surface. From there, begin to knead the dough until it comes together. There is no need to over work the dough, you don’t want the pieces of butter to melt.
Step 7: When the dough has begun to take shape, roll to your desired thickness. Using a biscuit cutter, cut the biscuits and place on a greased cookie sheet, or a greased springform pan.
Step 8: Brush the uncooked biscuits with melted butter.
Step 9: Cook the biscuits for about 12-15 minutes, or until they’re golden brown and delicious.
TYL Tip: If you’re making these biscuits a head of time, under bake them slightly and before you’re ready to serve them cook them in a 350°F for about five minutes. They will be perfect!
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One thought on “Heavenly Rosemary Biscuits”
These look so fluffy and tasty! 🙂
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