Easy Rosemary Biscuits

Baking and I are not friends. It gets annoyed that I don't exactly follow the recipe, and I get anxious not being able to take "creative freedom" whenever I want. Really, we're both just stubborn.

But these biscuits. They are so easy that even I can make them without fretting! My favorite part of this recipe is that you don't have to have flour all over the place. You can also make this in little time, so it's a great addition to any meal (like the big one some know as Thanksgiving).

Gather some all purpose flour, milk, red wine vinegar, baking soda, baking powder, salt, butter and fresh rosemary leaves. Dried herbs work great in this recipe too, just use half a Tablespoon instead.

Get the very cold stick of butter and shred it! Doing this works wonders by making the biscuits fluffy and easily incorporates into the flour. I used to try and cut tiny little cubes of butter but it took forever, making the butter warm, and would clump up in the flour. No good. 

Since we want to keep this butter cold, pop this bowl into the freezer while you're working on everything else. At this point, you'll want to get the oven ready by turning it to 450F degrees. 

Grab a large spring of rosemary and strip off the leaves. 

Chop the rosemary as finely as you can. The leaves will soften when you bake them.

Now let's get the dry ingredients ready.

Mix in the salt, baking soda and baking powder in with the flour. This blog post about baking soda and baking powder from Joy The Baker is amazing, just like her blog. She and baking are definitely best buddies.

We're mixing these before we put in the rosemary because we want to make sure they are mixed in well together first.

Throw in the rosemary and mix it up!

Time for the butter! At this point, you want to move pretty quickly so the butter doesn't warm up too much. I use a fork to mix the butter into the flour so that, again, i'm not warming up the butter too much. 

It's time for the wet ingredients. The milk and the vinegar. Milk and vinegar?! Yes. 

This is a trick when you don't have buttermilk. I never have buttermilk on hand. The red wine vinegar also adds a little bit more deliciousness. 

Working quickly, pour in the milk ...

... then the vinegar ...

... then start mixing it in with the flour mixture with your fingers!

Try not to overwork the dough by being rough with it. That will make the biscuit too tough. 

Grab about 2 Tablespoons worth of dough and form it into a ball. At this point, you could even flour your counter top, roll out your dough, and cut them into circle shapes if you wanted to. I don't because the thought of cleaning up all the flour thrown around in my kitchen gives me anxiety.

Space these evenly apart on a foil lined baking sheet. No need to grease it up, the biscuits shouldn't stick.

14 minutes later.

Ta da! So good!

I love these, not just because they are really easy, but also for the crispy top and soft center. The bottoms forms this golden crust that's just heavenly. 

They also are just a little bit rustic and you can feel the love put into them. Eat these right out of the oven with your meal, or even just with a little touch of honey.

These are perfect for Thanksgiving or whatever occasion really. Like being Friday. That's a good occasion. Eat up my friends and enjoy!


Easy Rosemary Biscuits

About 10 biscuits

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 Tablespoon fresh rosemary, finely chopped
1/4 cup (1 stick) cold unsalted butter
1/4 cup red wine vinegar
1/2 cup milk

  1. Shred the cold butter and put into the freezer while you're getting the rest of the ingredients ready.
  2. Take the rosemary leaves off the woody stem and finely chop.
  3. Whisk the flour, baking powder, baking soda, and salt together. After those are incorporated, mix in the fresh rosemary.
  4. Take the shredded butter out of the freezer and toss into the flour mixture with a fork. Make sure the butter is evenly distributed. 
  5. Add the milk and vinegar, then quickly start mixing with your fingers to create a ball shaped dough.
  6. Portion off a little more than 2 tablespoons of dough per biscuit, and form into a ball. Evenly space the biscuits on an un-greased, foil lined baking sheet.
  7. In a 450 degree oven, bake the biscuits for 13-15 minutes.
  8. Serve warm with a meal, or in the morning with some honey.