Flaky Buttery Rosemary Biscuits
Baking always seems a bit daunting to me but I promise these biscuits are super easy and so freaking good. They're flaky, buttery, light, and fluffy, and just all around to die for. The rosemary adds an earthiness that makes these so incredibly crave-able (if you're really not a fan of rosemary, you can swap for sage or thyme). If you manage to not eat them all as soon as they come out of the oven, these go great with soup and stew, or as a base for a breakfast sandwiches or a benny.
3 cups all purpose flour
1 tbsp baking powder
1 tsp Crystal Diamond salt
1 tsp pepper
1 tbsp honey
1 tbsp rosemary
1/2 cup + 1 tbsp salted butter
1/2 cup 1% or 2% milk
1/2 cup light sour cream
Dry Ingredients Mix
3 cups all purpose flour
1 tbsp baking powder
1 tsp Crystal Diamond salt
1 tsp pepper
1 tbsp rosemary
Wet Ingredients Mix
1/2 cup 1% or 2% milk
1/2 cup light sour cream
1 tbsp honey
Pre Recipe Prep
Prep your butter
Preheat oven to 425.
Straight from the fridge, dice your 1/2 cup butter into small pieces (1 cm x 1 cm). Break the pieces up and place into a bowl and into the freezer while you prep your other ingredients. You want to keep things as cold as possible throughout which will help you get those flaky layers.
Mix your wet ingredients
Add 1 tbsp honey to 1/2 cup milk and mix well. Then add 1/2 cup sour cream, mix, and put in fridge to keep cold.
Whisk your dry ingredients
To a large mixing bowl, add 3 cups flour, 1 tbsp rosemary, 1 tbsp baking powder, 1 tsp salt and 1 tsp pepper. Whisk until all mixed.
Combine
To your dry ingredients, add your frozen butter pieces and pinch the butter pieces between your fingers to mix them into the flour. You want to do a quick pinch so you aren't warming the butter with your fingers. Try and get most of the pieces but it's ok to have varied sizes and shapes.
Now add half of the sour cream/milk/honey mixture into the dry ingredients and mix until just incorporated (only 3 or 4 mixes), then add remaining wet mixture and mix again until just incorporated. Your dough is going to look SUPER dry and shaggy, but stay with me here. Your butter will do all the work once we get them in the oven.
Shape the dough
Dump your dough onto a lightly floured surface and shape into a large square. Fold your dough over itself and push down to combine. Do this about 6 times from different directions until your dough is more shapeable/firmed up. Using your hands, shape your dough again into a 1 inch thick square or rectangle (whatever is closest to what you've got). Cut your dough into 9 small squares and place them on a baking sheet.
Assemble
Melt 1 tbsp butter and brush onto the tops and sides of the shaped biscuits. Sprinkle with a small amount of salt (flaky if you've got it!) and rosemary.
Bake for 13-16 minutes until edges are golden brown.
Remove from oven and place biscuits on a wire cooling rack. Eat immediately, best while warm :)
When measuring the flour, scoop the flour into the measuring cup with a spoon. This ensures you aren't packing the flour which leads to much flour added to your recipe.
Be sure to use FRESH baking powder. It 100% matters because it loses it's potency. If you haven't replaced your baking powder in the last 6 months, do it now.
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