Fresh rosemary adds a delightfully earthy flavor to these flakey, buttery biscuits.
Buttermilk-Rosemary Biscuits
Serves: about 9
Ingredients
- 5 cups bread flour*
- 1⁄4 cup sugar
- 2 1⁄2 tablespoons baking powder
- 4 teaspoons kosher salt
- 1 1⁄2 cups cold unsalted butter, cubed
- 2 tablespoons chopped fresh rosemary
- 13⁄4 cups cold whole buttermilk, plus more for brushing
- Flaked sea salt
Instructions
- Spray a 14-inch cast-iron baking pan with cooking spray. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and kosher salt. Using a pastry blender, cut in cold butter until crumbly. Stir in rosemary. Stir in cold buttermilk until a shaggy dough forms.
- Turn out dough onto a lightly floured surface. Pat into a 1-inch-thick rectangle. Brush dough with about 1 tablespoon buttermilk. Fold dough into thirds like a letter. Flour work surface. Roll dough to 1-inch thickness. Repeat procedure once. Using a 3-inch round cutter dipped in flour, cut dough without twisting cutter. Place biscuits on prepared baking sheet. Press any scraps together, brush with additional buttermilk, and fold before cutting. Place on prepared baking sheet. Refrigerate for at least 30 minutes.
- Preheat oven to 400°.
- Place biscuits about 1 inch apart on prepared cast-iron pan. Brush with additional buttermilk, and sprinkle with sea salt.
- Bake until golden brown, 23 to 25 minutes. Let cool on pan for 10 minutes. Serve warm.
Notes
*We used King Arthur Bread Flour.
