Rosemary Buttermilk Biscuits

These buttery biscuits pair nicely with ham for a holiday buffet.

Quick & easy


6 biscuits

Recipe from

Oxmoor House


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


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.

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

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

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

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

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