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Rosemary Buttermilk Biscuits

Rosemary Buttermilk Biscuits

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

Quick & easy

Oxmoor House MAY 2004

  • Yield: 6 biscuits


  • 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.


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Rosemary Buttermilk Biscuits Recipe