Rosemary Buttermilk Biscuits with Organic Valley

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Recipe by Terese Allen

Terese Allen is a former chef whose books and articles feature the pleasures and benefits of local foods, sustainable cooking and culinary folklore. She pens columns for Edible Madison and Edible Door magazines and is co-founder of the Culinary History Enthusiasts of Wisconsin (CHEW).

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Rosemary Buttermilk Biscuits

Nothing says home cooking like warm biscuits fresh out of the oven. A little rosemary goes a long way in this recipe—adding a fresh kick that will leave you licking your lips. Make this recipe easier by preparing the flour-butter mixture ahead of time. When you’re ready, just add the buttermilk, cut into biscuits, bake and enjoy.

20 MIN PREP

12 MIN COOK

32 MIN TOTAL

12 to 14 servings

Ingredients

3 cups white flour

1 cup whole wheat pastry flour

1 ½ tbsp minced fresh rosemary

4 ¼ tsp baking powder

1 tsp baking soda

1 ½ tsp salt

1 ½ sticks Organic Valley Butter, frozen

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2 cups Organic Valley Buttermilk

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Directions

Heat oven to 425° F. Place flours, rosemary, baking powder, baking soda and salt in a large bowl. Whisk together thoroughly.

Use the large holes on a handheld cheese grater to grate the frozen butter directly into the flour mixture. Stir lightly and briefly to combine.

Make a well in the center of the flour-butter mixture, pour in the buttermilk and use a fork to stir until mixture just barely comes together as dough.

Transfer it to a lightly floured surface and gently knead it 4 to 5 turns. Use a floured rolling pin or your fingers to roll or lightly press the dough out to a thickness of 3/4".

Use a floured 3" biscuit cutter to cut out rounds, taking care to slice straight down into the dough without twisting the cutter. Gather any dough scraps, press them together and cut additional biscuits.

Transfer biscuits to an ungreased pan. Bake for 10 to 13 minutes or until high and golden brown. Serve hot or warm.

A Gluten-Free Carrot Organic Muffin cut in half on a plate next to a knife with butter on it.

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Gluten-Free Carrot Orange Muffins

Make it

Product used in this recipe

Salted Butter, 1 lb, 4 quarters

Reduced Fat 2% Milk, Pasteurized, Half Gallon

Large Eggs, Half Dozen