Perfect from-scratch biscuit recipe for fall nights and for big holiday dinners!
Welcome to September and welcome to yummy carbs! (Sorry, gluten-free friends… but a delicious gluten-free dessert recipe is coming at you on Friday! Get ready!!)
It seems like it is just about time to gear up for fall, and I’m going to be bringing you tons of fall recipes over the next few months (many vegetarian, vegan, and allergy-friendly – so everyone can enjoy)!
I’ve been trying to learn more and more about when fruits and vegetables are in season, and I’ll be working on bringing you recipes inspired by those foods! I’m excited and I hope you are too! Autumn calls for big family dinners or big friend dinners if you live far from family, like we do. And good food makes those times together as sweet as can be!
First fall recipe coming at cha in 3, 2, 1: Rosemary biscuits from scratch!
I love of good biscuit and, in my opinion, a big bowl of warm soup on a crisp fall day pretty much requires a big fluffy biscuit to complement it!
This recipe is an easy adaptation from my Sky High Biscuits.
We’re going to add some rosemary which just tastes AMAZING. Rosemary is the star of this biscuit, duh, and you’re going to love it. One bite of these biscuits, one whiff of the sweet rosemary, and you’ll realize this is serious comfort food!
We’re also going to swap out half of our flour for whole wheat flour. I love this variation on my original recipe because it brings a good heartiness to the biscuit. Still perfectly light and fluffy – believe me! But the whole wheat makes the biscuit more ample and filling – you’ll love it!
The other change we’re going to make to the original recipe is using honey instead of white sugar. You will do this to keep the whole wheat soft. With white sugar, the whole wheat could potentially make the biscuit too dense, but the honey keeps the entire biscuit soft and light!
Happy baking! These biscuit recipe is a total winner!
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 Tablespoon honey
- 1 teaspoon salt
- ½ teaspoon dried rosemary
- 4 Tablespoons cold butter
- 1 cup whole milk
- Preheat oven to 425 degrees Fahrenheit.
- Stir together the flours, honey, baking powder, salt, and rosemary.
- Cut the butter into the flour mixture until coarse crumbs are formed and the butter is well-distributed. Use hands, a pastry cutter, or two knives.
- Stir in the milk just until fully incorporated and turn out onto a generously flour-dusted cutting board or counter.
- Fold the dough about 15 times and add flour as needed. The dough will be sticky; continue to coat your hands and the board with plenty of flour. Shape and pat into a flat, one-inch tall piece.
- Using a pastry cutter or a cup rimmed with flour, cut the biscuits (do not twist the cup to cut the dough, simply push down and lift up).
- Place on a baking sheet with at least one inch between biscuits and bake for 10-12 minutes or until the tops turn golden brown.
If you try these soft and fluffy rosemary biscuits (from scratch!), I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
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