Rosemary Biscuits

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In June of 2017, John moved to Chicago. I was on my extern at Sea Island Resort at the time, and still had one more year left of school. It was so scary knowing we would have to juggle a long distance relationship for 13 months, but thankfully I had a few opportunities to come visit.

It was the end of summer when I went to see him for the first time. His new apartment had no air conditioning (I could tell so many horror stories about this apartment), so we had the windows open trying to cool it down. For some reason, we decided chicken pot pie would be an appropriate dinner to make. Looking back, we should’ve just eaten ice cream. I don’t know how we survived that heat. While John was making the filling, he designated the job of the “crust” to me. He grew up in the South, and biscuits are his middle name, so I set to work. The apartment was so ill equipped with baking tools, I had to use our bottle of wine to roll out the biscuits, and the rim of our wine glasses to cut them into circles. We had to eat on the floor because he still didn’t have a dining room table. But let me tell you, we ate the crap out of that pot pie.

These biscuits are great for breakfast with a little honey, or good on their own, too! Before you set out to bake, make sure you have a rolling pin, cookie cutter, and a table to eat at! Enjoy!

Notes

  1. Feel free to leave out the rosemary and just use the base recipe for plain biscuits! They are delicious either way.

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Rosemary Biscuits

Yield: 12 large or 24 small biscuits

Time: 25 minutes, plus 20 minutes for chilling

Ingredients:

  • 2 cups bread flour
  • 1 1/2 cups AP flour
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1/4 cup granulated sugar
  • 3 sprigs fresh rosemary, chopped
  • 12 tbsp butter, cold, cubed
  • 1 cup buttermilk
  • 2 eggs

Method:

  1. Mix together flours, salt, baking powder, sugar, and rosemary.
  2. Add in cubed butter, and paddle until butter is pea sized.
  3. Slowly pour in buttermilk and eggs. Mix until just combined!
  4. On a floured surface, roll the dough out to half an inch thick. Brush off excess flour and fold it in thirds, like a pamphlet.
  5. Roll out to one inch thick, and cut biscuits to desired size. Dough can be rerolled and cut only once.
  6. Egg wash the top of the biscuits, and chill for 20 minutes.
  7. Bake for 15 minutes at 400°F
  8. Brush with melted butter immediately out of the oven. Enjoy!
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