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).Learn More
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.