Best 9 Rosemary Biscuits Recipes

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**Rosemary Biscuits: A Savory Treat for Any Occasion**

Homemade rosemary biscuits are a delightful treat that combines the savory flavor of rosemary with the fluffy texture of a classic buttermilk biscuit. These biscuits are incredibly versatile and can be enjoyed on their own, served as a side dish, or used as a base for sandwiches and other savory creations. This article presents three irresistible rosemary biscuit recipes that cater to various dietary preferences: a classic rosemary biscuit recipe, a vegan rosemary biscuit recipe, and a gluten-free rosemary biscuit recipe. Each recipe provides step-by-step instructions, ingredient lists, and helpful tips to ensure perfect results. Whether you're a seasoned baker or a novice in the kitchen, these rosemary biscuit recipes will guide you towards creating delicious and aromatic biscuits that will impress your taste buds and leave you craving more.

Here are our top 9 tried and tested recipes!

CHEESE AND ROSEMARY BISCUITS



Cheese and Rosemary Biscuits image

Enjoy these cheesy biscuits that are seasoned with rosemary and made using Bisquick® mix - ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 9

Number Of Ingredients 6

2 cups Original Bisquick™ mix
1/2 cup shredded Italian five-cheese blend (2 oz)
2/3 cup milk
1 teaspoon dried rosemary leaves, crushed
2 tablespoons butter or margarine, melted
1/8 teaspoon garlic powder

Steps:

  • Heat oven to 450°F. In medium bowl, stir Bisquick mix, cheese, milk and 1/2 teaspoon of the rosemary leaves until soft dough forms. On ungreased cookie sheet, drop dough by 9 spoonfuls.
  • Bake 8 to 10 minutes or until golden brown. In small bowl, mix butter, garlic powder and remaining 1/2 teaspoon rosemary leaves; brush over warm biscuits.

Nutrition Facts : Calories 160, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Biscuit, Sodium 440 mg, Sugar 2 g, TransFat 1 g

ROSEMARY BISCUITS



Rosemary Biscuits image

"Seasoned with rosemary, these light and tender biscuits are extra special," says Jacqueline Graves of Lawrenceville, Georgia. "And with just four ingredients, they're a snap to make."

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 4

3 ounces reduced-fat cream cheese, cubed
1-3/4 cups reduced-fat biscuit/baking mix
1/2 cup fat-free milk
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed

Steps:

  • In a large bowl, cut cream cheese into baking mix until crumbly. Stir in milk and rosemary just until moistened. , Turn dough onto a lightly floured surface; knead 10 times. Roll out into a 6-in. square. Cut into four 3-in. squares; cut each square diagonally in half. , Place on a baking sheet coated with cooking spray. Bake at 400° for 10-12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 133 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 355mg sodium, Carbohydrate 20g carbohydrate, Fiber 0 fiber), Protein 4g protein.

ROSEMARY PARMESAN BISCUITS



Rosemary Parmesan Biscuits image

I love savory biscuits so i thought i would put this in to try at a later date. Biscuits will keep for up to 4 days stored in a foil-lined airtight container. Prep time includes 1hr refrigeration time

Provided by Sonya01

Categories     Lunch/Snacks

Time 1h16m

Yield 36 biscuits

Number Of Ingredients 4

100 g butter, chopped
100 g parmesan cheese, grated
1 tablespoon rosemary, roughly chopped
3/4 cup plain flour

Steps:

  • Process butter, parmesan, rosemary, flour and salt and pepper in a food processor until mixture forms a dough.
  • Turn dough out onto a lightly floured surface. Knead and press into a 15cm disc. Wrap in greaseproof paper. Refrigerate for 1 hour or until firm.
  • Preheat oven to 180°C Line 2 baking trays with baking paper.
  • Roll out dough between 2 sheets of baking paper until 0.5cm thick. Using a 5cm round biscuit cutter, cut rounds from dough. Press unused dough together. Repeat until all dough is used.
  • Bake biscuits for 6 to 8 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.

ROSEMARY CHEDDAR BISCUITS



Rosemary Cheddar Biscuits image

Make and share this Rosemary Cheddar Biscuits recipe from Food.com.

Provided by dojemi

Categories     Breads

Time 18m

Yield 14-20 biscuits

Number Of Ingredients 7

3 cups all-purpose flour
8 ounces butter, cubed
8 ounces sharp cheddar cheese (shredded)
1 pint buttermilk
2 tablespoons double-acting baking powder
2 sprigs fresh rosemary (chopped)
salt & pepper (to taste)

Steps:

  • Preheat oven to 375º.
  • In a mixing bowl, combine all ingredients and mix by hand until incorporated.
  • Transfer to a mixer in small batches and process in short bursts until better is 'cut in." This insures the fat is well dispersed throughout the dough. If you prefer you can also do this step by hand.
  • Do not over-mix to avoid chewy biscuits.
  • Dough will be sticky.
  • Using a small 3/4" ice cream scoop (larger if you prefer larger biscuits), portion out onto a non-stick baking pan (cover pan with parchment and spray with Pam) and bake at 375º for 8 minutes.

ROSEMARY BISCUITS



Rosemary Biscuits image

Make and share this Rosemary Biscuits recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Breads

Time 30m

Yield 1 Dozen

Number Of Ingredients 7

2 cups sifted flour
1 teaspoon salt
3 teaspoons baking powder
1/3 cup sugar
6 tablespoons margarine
1/2 cup milk
1/4 cup fresh rosemary leaf, finely chopped

Steps:

  • Sift flour,salt,baking powder and sugar together.
  • Cut margarine into mixture.
  • Add milk and mix to a stiff dough.
  • Add rosemary leaves,mix well.
  • Roll into thickness desired and cut with small biscuit cutter.
  • Place on greased baking sheet.
  • Bake at 425 for 10 minutes or until golden.

ROSEMARY AND GOUDA BUTTERMILK BISCUITS



Rosemary and Gouda Buttermilk Biscuits image

Make and share this Rosemary and Gouda Buttermilk Biscuits recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 22m

Yield 8 serving(s)

Number Of Ingredients 9

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
5 tablespoons unsalted butter, cut into cubes
2/3 cup buttermilk (you can make your own buttermilk by adding a tablespoon of lemon juice to 2/3 cup milk and letting i)
1/3 cup gouda cheese, grated
1 1/2 teaspoons dried rosemary (double the amount if you use fresh)
1/2 teaspoon salt
1 tablespoon milk, for brushing

Steps:

  • Preheat oven to 400 F (about 200 C).
  • Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Add the butter and rub it into the flour using your fingertips, until the mixture becomes a fine crumble, like cornmeal.
  • Crumble the rosemary needles in your hand and add them to the mixture.
  • Add the cheese and toss to combine.
  • Pour in the buttermilk and fold in gently with a spatula until mixture forms a sticky dough.
  • Divide roughly into 8 and drop onto a parchment lined baking sheet.
  • Bake for about 12 minutes until golden on top or a toothpick comes out clean.

ORANGE ROSEMARY BISCUITS



Orange Rosemary Biscuits image

The appealing orange and rosemary flavor of these flaky, tender biscuits complements oven-roasted turkey. They bake up beautifully every time.-Lorraine Caland, Thunder Bay, Ontario

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
4 teaspoons grated orange zest
1 tablespoon baking powder
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary
1/2 teaspoon salt
1/2 cup cold butter, cubed
2 tablespoons orange juice
1 cup plus 1 tablespoon buttermilk, divided

Steps:

  • Place the flour, orange zest, baking powder, rosemary and salt in a food processor; cover and pulse to blend. Add butter; cover and pulse until mixture resembles coarse crumbs. Add orange juice and 1 cup buttermilk and pulse just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Brush with remaining buttermilk. Bake at 425° for 8-12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 153 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 275mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

ROSEMARY BISCUITS WITH HORSERADISH FILET



ROSEMARY BISCUITS WITH HORSERADISH FILET image

Categories     Sandwich     Beef     Appetizer

Yield 24

Number Of Ingredients 17

The horseradish cream:
1/2 cup sour cream
1 tablespoon Dijon mustard
3 tablespoons peeled and finely grated horseradish root (about 1/2 ounce horseradish root) or substitute prepared horseradish
-- Salt and pepper to taste
The rosemary biscuits:
1/2 pound cold butter + 4 tablespoons melted butter to brush the scones
4 cups + 2 tablespoons all-purpose flour
1 teaspoon salt
2 tablespoons baking powder
2 tablespoons sugar
1 tablespoon finely chopped fresh rosemary
11/3 cups whole milk
The sandwiches:
1 1/2 pounds filet mignon, or two 2-inch thick steaks
-- Vegetable oil
2 ounces baby arugula, sliced fine

Steps:

  • Instructions: For the horseradish cream: Combine ingredients in a small bowl, cover and refrigerate until ready to use. For the rosemary biscuits: Preheat oven to 400 degrees. Dice cold butter, spread on a plate and chill in the freezer for 15 minutes. Combine flour, salt, baking powder, sugar and rosemary in food processor and pulse to combine thoroughly. Add cold butter and pulse until butter is the size of small peas. Pulse in milk until the mixture forms a dough. Place the dough on a lightly floured surface. Divide the dough into 4 equal pieces and gently pat each into a round disc 1/2 inch thick. Cut each circle into 6 wedges. Place on a baking sheet and bake until just done and barely golden, 10-12 minutes. Brush each wedge generously with melted butter and let cool. To assemble the sandwiches: Preheat the oven to 375 degrees. Season the meat well with salt and pepper to taste. Heat a heavy-bottomed medium skillet over medium-high heat. When very hot, add enough vegetable oil to coat the bottom. When the oil is hot, add the meat and sear 3-4 minutes on one side. Flip over, place in the oven and roast until the meat reaches 128 degrees in the thickest part, 5-8 minutes. Remove from the oven, tent with foil and rest at least 10 minutes, then slice thinly. Split the biscuits. Spread the top of each with horseradish cream, the place the filet mignon and baby arugula on the bottom and close to form sandwiches. Nutrition Information: Per sandwich: 230 calories, 9 g protein, 19 g carbohydrate, 13 g fat (8 g saturated), 47 mg cholesterol, 189 mg sodium, 1 g fiber.

ROSEMARY-CHEESE BISCUITS



ROSEMARY-CHEESE BISCUITS image

Categories     Cookies     Cheese     Appetizer     Bake

Yield 4 dozen

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter
1 teaspoon finely grated lemon zest
1 large egg yolk
6 tablespoons heavy cream
1 3/4 cups all-purpose flour
3/4 cup finely grated pecorino
1/2 cup finely grated Parmesan
1 tablespoon sugar
2 teaspoons minced fresh rosemary leaves
1 teaspoons fine salt
Pinch freshly ground nutmeg

Steps:

  • Bring all ingredients to room temperature. Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream. Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough. Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets leaving about 1-inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes. Preheat oven to 325 degrees F. Bake cookies, rotating pans half ways through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month. Cook's Notes: These freeze beautifully. Press the cookies out into desired shapes on cookie sheets and freeze. Transfer frozen cookies to a plastic bag, seal, and keep frozen for up to 1 month. When ready to bake, lay out frozen cookies on cookie trays and bake from frozen for 25 minutes. Some disk shapes work better than others. Since this is savory cookie, we liked the cutters that result in a cracker shape cookie, like the ribbon, clover, and stars and snowflakes work, too.

Tips for Making Perfect Rosemary Biscuits:

  • Use fresh rosemary: Fresh rosemary has a more intense flavor than dried rosemary, and it will give your biscuits a more pronounced rosemary flavor.
  • Don't overwork the dough: Overworking the dough will make the biscuits tough. Mix the dough just until it comes together, then stop.
  • Chill the dough before baking: Chilling the dough will help the biscuits to rise more evenly. You can chill the dough for up to 3 days in the refrigerator.
  • Bake the biscuits at a high temperature: Baking the biscuits at a high temperature will help them to rise quickly and evenly. Bake the biscuits at 425°F (220°C) for 10-12 minutes, or until they are golden brown.

Conclusion:

Rosemary biscuits are a delicious and easy-to-make treat that are perfect for any occasion. They are perfect for breakfast, lunch, or dinner, and they can also be served as a snack. With their light and flaky texture and their savory rosemary flavor, rosemary biscuits are sure to be a hit with everyone who tries them. So next time you're looking for a delicious and easy-to-make treat, give rosemary biscuits a try!

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