ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Rosemary Buttermilk Biscuits

Yield 6 biscuits
These buttery biscuits pair nicely with ham for a holiday buffet.Quick & easy

Ingredients

  • 2 cups self-rising flour
  • 1 tablespoon chopped fresh rosemary
  • 1/3 cup cold butter, cut into pieces
  • 3/4 cup buttermilk
  • 2 tablespoons shortening
  • 2 tablespoons butter or margarine, melted

How to Make It

  1. Combine flour and rosemary. Cut 1/3 cup butter into flour mixture with a pastry blender until crumbly; add buttermilk, stirring until dry ingredients are moistened.

  2. Turn dough out onto a lightly floured surface; knead 3 or 4 times. (Don't overwork the dough.)

  3. Place shortening in a 10" cast-iron skillet. Place skillet in 450° oven for 5 minutes.

  4. Meanwhile, pat or roll dough to 1/2" thickness; cut with a 2 1/2" round cutter, and place biscuits in hot skillet.

  5. Brush biscuits with 2 tablespoons melted butter. Bake at 450° for 14 minutes or until tops are golden.

  6. Note: If you don't have a cast-iron skillet, biscuits bake perfectly on an ungreased baking sheet at 450°, omitting the shortening.

Christmas with Southern Living 2004