lemon rosemary biscuit

January 22nd, 2009

When I flipped through one of my new cookbooks, Simply Organic, this recipe immediately caught my eye. I guess I’m a sucker for biscuits, especially when there are interesting flavors involved. And ever since my discovery of Carr’s Rosemary Crackers, I just can’t get enough rosemary.

They mix up pretty much like any other biscuit recipe, a bit of flour (I used part whole wheat, part pastry), some buttermilk and a hearty portion of butter. Of course there are a few other ingredients involved, but the ones that really make this are the lemon zest and rosemary. The aroma alone is worth making the recipe, both while you’re mixing the dough and while they’re baking. Yum!

The result is a wonderfully light (in the biscuit sense) and buttery biscuit. The lemon and rosemary worked quite well together, although next time I think I might add even more of both to really amp up the flavor. Mine turned out nice, but the flavors were subtle, I think they might be just a touch better with a little more pizzazz. That and perhaps some sea salt sprinkled on top. Yummmm.

Rosemary-Lemon Biscuits
from Simply Organic | makes 12-18*

1 cup buttermilk
1 large egg, beaten
1 Tablespoon grated lemon zest
2 teaspoons finely chopped fresh rosemary
2 cups whole grain pastry flour **
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter

Preheat oven to 375°

Line a baking sheet with parchment and set aside.
In a small bowl, combine the buttermilk, egg, lemon zest and rosemary.
In a medium bowl, combine the flour, baking powder and salt.
Grate the butter into the mixture (or just cut it in). Using your hands or a pastry blender, work the butter into the flour mixture until the piece are about the size of peas.
Form a well in the center of the flour mixture and stir in the buttermilk mixture until just blended.
Drop the batter by heaping tablespoons on the the prepared baking sheet.
Bake for 12-15 minutes, or until golden and a wooden toothpick inserted in the center comes out clean.

* The original recipe says they make 12, but mine made more like 18 hearty biscuits
** I used 1 cup whole wheat flour, 1 cup pastry flour and it worked quite well.

Comments: 7 Total

  1. Nikki Jean

    January 22, 2009 at 6:56 pm

    Wow, these look so good!

  2. Donna-FFW

    January 23, 2009 at 7:12 am

    Love the combo of the lemon and rosemary. I bet it tastes so refreshing!! Probably would be a great partner with the right soup!

  3. Amrita

    January 23, 2009 at 8:30 am

    Lemon and rosemary…yummy combination! Your photography is very pretty…

  4. Joy the Baker

    January 23, 2009 at 7:07 pm

    Aw! I love all the color in your kitchen. Red and blue bowls and big bright lemons! Super great!! I should also, of course, mention that the biscuits look heavenly!

  5. links london

    April 6, 2010 at 9:32 pm

    mention that the biscuits look heavenly!

  6. dave g.

    January 7, 2011 at 6:35 pm

    i made these about an hour ago.
    the only amendments:
    4 heaping t rosemary
    2 T lemon zest
    2 T chopped pine nuts
    came out awesome, tons of flavor.

  7. Pingback: Rosemary: Good On Fish, Poultry, and Your Brain? | The ZocDoc Blog

    March 7, 2012 at 3:16 pm

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