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Oxmoor House Photo by: Oxmoor House

Rosemary Biscuits

Oxmoor House JUNE 2006

  • Yield: 20 biscuits
  • Cook time: 10 Minutes
  • Prep time: 25 Minutes


  • 3 cups self-rising soft-wheat flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup shortening, chilled
  • 1 cup buttermilk
  • 1/2 cup whipping cream
  • 1 1/2 tablespoons chopped fresh rosemary
  • Fresh Pork Sausage Patties
  • Garnish: rosemary sprigs


Combine first 3 ingredients in a large bowl. Cut shortening into flour mixture with a pastry blender until mixture resembles coarse meal. Add buttermilk, whipping cream, and rosemary, stirring with a fork until all ingredients are moistened. (Dough with be soft.)

Turn dough out onto a generously floured surface; knead 3 or 4 times. Pat or roll dough to 1" thickness; cut with a floured 2" biscuit cutter, and place biscuits 1" apart on ungreased baking sheets.

Bake at 450° for 10 minutes or until lightly browned. Transfer to a wire rack, and cool slightly. Split biscuits with a fork, and fill with warm Fresh Pork Sausage Patties. Serve hot. Garnish, if desired.

Make Ahead: Make the biscuit dough several days in advance, and freeze unbaked biscuits in a single layer on a baking sheet until frozen solid. Transfer to a large zip-top freezer bag. Seal and store in freezer. Arrange frozen biscuits on an ungreased baking sheet. Bake at 425° for 15 minutes or until golden.


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Rosemary Biscuits Recipe