Buttermilk biscuits get a delicious update with fresh rosemary and a hint of garlic. They are a perfect side for your holiday meal plus they’re versatile and easy enough for a weeknight dinner! Check out how to win a free year of dairy products from Hiland Dairy!
I hope you all had a great Thanksgiving holiday with your loved ones! Thanksgiving is always one of my favorite holidays because it’s all about coming together to prepare a big meal and enjoy the company of the ones you’re with. As I’ve said many times before here, baking brings me such good memories of both of my grandmas and never more so than the holidays.
My baking season usually includes some tried and true favorites as well as some new recipes. I tried a new recipe over the weekend that will definitely make a return trip to our table, and not just for the holidays! These rosemary garlic buttermilk biscuits pair well the traditional flavors of the season as well as a perfect side for a weeknight dinner.
If you’ve shied away from made from scratch biscuits, you should try these. You’ll have most of the ingredients on hand and they come together quickly! At the core of this recipe are buttermilk and butter (butter really does make everything better!) I recently re-discovered Hiland Dairy products. I say re-discovered because for those of you who are Des Moines locals, they used to be named Roberts Dairy. Same great products! I love that they use local farmers and have such a commitment to sustainability and their products contain no growth hormones. Even better, they are giving away a free year of dairy products, click here to enter!
From start to finish, these took me about a half hour. Start by mixing your dry ingredients and then cut in your cold butter. I use my KitchenAid mixer on low to cut in my butter. You can also cut in with a pasty cutter. The mix should be crumbly. Then pour buttermilk into mixture and combine. Don’t over mix. You want to make sure you maintain those little pockets of butter.
Turn your dough ball onto a floured work surface. Then cut into rounds. You can use a biscuit cutter (or the top of a small glass works too). For excess dough, you can combine and repeat the process. Just know that your second round likely won’t be as fluffy as your first as the butter starts to get kneaded in more. Just try to minimize the handling.
Place on a parchment lined pan or in a well buttered cast iron skillet, brush the tops with buttermilk. I sprinkled a little rosemary and garlic on top. Bake for 10-12 minutes until tops are golden brown.
The recipe makes 10-12 biscuits. The flavor in these turned out so great I’m definitely going to experiment with some other herbs and spices (and maybe some cheese!). Now I’m thinking about how to use the rest of my buttermilk. Pancakes or waffles are definitely on the list, any other ideas? Don’t forget to check out the recipes on the Hiland Dairy website and enter their giveaway for a free year of dairy products!
- 2 cups all purpose flour - plus more for dusting
- 1/4 tsp baking soda
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- 1-1/2 tsp finely chopped rosemary
- 7 tbsp unsalted butter (ice cold)
- 1 cup buttermilk
- Preheat oven to 450 degrees.
- Combine dry ingredients together.
- Cut butter into your dry ingredient mixture using a food processor or pastry cutter. It should be a course meal.
- Stir in buttermilk until just combined. Dough should be fairly wet, so add in more buttermilk if mixture is dry.
- Turn dough ball onto a floured surface.
- Gently with hands spread out until dough is about 1/2-3/4 inch thick. Then fold over 2-3 times on itself. Press dough down to about 1 inch thick.
- Using a round cutter, cut into rounds.
- Place on a parchment lined cookie sheet or a well buttered cast iron skillet.
- Brush topes of biscuits with buttermilk
- Bake about 10-12 minutes, watching closely for tops to be lightly golden.