thanksgiving: rosemary buttermilk biscuits

October 22nd, 2009

Yesterday we made homemade butter and buttermilk, the perfect ingredients to make tasty buttermilk biscuits. They are light, plump and crumbly on the inside, golden and crispy on the outside and full of flavor. Basically, you’re guests are going to love you.

Megan from Brooklyn Farmhouse taught me a few tricks that, along with my no-waste biscuit making technique, help make the perfect biscuits. TIp 1: make sure the butter is super cold. The butter is what creates the flaky layers of the biscuit. TIp 2: work the dough as little as possible. You don’t want gluten to form because it will prevent the biscuits from rising and will create heavier biscuits. This leads me to Tip 3: after the dough is just mixed, plop it on a sheet of parchment. Pull two sides together until the dough forms a log. You can help it along a little, but it should naturally form into one by pulling the parchment then gently rolling it a bit. Instead of using a biscuit cutter, you can just slice the biscuits into 1/2-1″ slices. Tip 4: place the biscuits in a round cake pan so they’re all touching. This will create soft edges and crispy tops and bottoms.

You can make plain buttermilk biscuits and they will certainly be delicious, but I think a bit of rosemary is the perfect accompaniment to the rich buttery flavor. Yes, these will certainly have a place on my Thanksgiving table. And if by some stroke of luck there are some left over for breakfast, you can bet I’ll be making an egg sandwich.

real buttermilk biscuits
adapted from the Brooklyn Farmhouse
I cut this recipe in half and it worked lovely.

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 Tablespoon fresh rosemary, finely chopped
1/4 cup (2 oz.) homemade butter (or store-bought), very cold and cut into small pieces
3/4 cup (or more) homemade buttermilk (or store-bought)
Special equipment: a 9-inch cake pan or cookie sheet

Makes 8-9 biscuits
1
Preheat the oven to 500°.
2
Lightly grease (or spray with cooking spray) a 9-inch cake pan.
3
In a medium bowl, whisk together the flour, baking powder, salt and rosemary.
4
Cut in the butter using a pastry cutter or two knives. The butter pieces should range in size from a large pea to a little lentil.
5
Add the buttermilk, gently stirring until the dough starts to come together. You will have a fairly wet dough.
6
Turn the dough out on a lightly floured surface, and knead gently for one to two turns. Roll or pat out to about 3/4-inch thickness.
7
Using a floured 2-inch biscuit cutter, stamp out as many biscuits as you can, taking care not to twist the biscuit cutter into the dough. Re-roll the scraps as necessary.
8
Place the biscuits into the cake pan, letting the sides touch.
9
Bake for 10-12 minutes, or until biscuits are golden brown.

Comments: 19 Total

  1. Jennifer

    October 22, 2009 at 8:30 am

    I am so envious that you are on top of Thanksgiving. Good work!

  2. Julia (Color Me Green)

    October 22, 2009 at 12:25 pm

    this sounds delish. i am getting more and more excited and hopeful that i will get to cook thanksgiving in my own home this year.

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    October 22, 2009 at 1:49 pm
  4. samantha hahn

    October 22, 2009 at 5:20 pm

    oh my gosh, these look so delicious.

  5. Caitlin

    October 22, 2009 at 7:26 pm

    I made these tonight, which I think sets a record for recipe soonest made after seeing online. They were fantastic – I used thyme instead, since that’s what I had around, and a half recipe was just perfect.

  6. Kelly

    October 22, 2009 at 10:11 pm

    caitlin-
    that is awesome! i’m so glad you liked them!

  7. Dana

    October 25, 2009 at 1:02 am

    I can just taste those by looking at the photos. I love those tips – so helpful! Thanks for sharing.

  8. life according to celia

    October 25, 2009 at 7:54 am

    oh, kelly! i’m officially on an “i just stuffed my face with butter and bread for two weeks in europe and now i’m only eating salads” diet. you are killing me here!!

  9. Nerida

    October 25, 2009 at 7:31 pm

    My stomach started rumbling as soon as I saw the picture of these lovely little morsels. They will be perfect with the last of my carrot and artichoke soup.

    Thanks for sorting out dinner for me!

  10. lydia j

    October 26, 2009 at 12:42 pm

    I made these this weekend- twice! For the first batch I halved it, as you suggested. It was a trial run, so I wanted to make sure I didn’t mess it up and waste all of my homemade butter & butter milk. They were DIVINE! I added black pepper to mine and topped them with some lovely Spanish olive oil and sea salt. Mr. C and I ate them all for lunch–all 8 of them! I made the second batch for dinner last night at Mr. C’s parent’s house. The whole recipe this time, minus the black pepper and as drop biscuits instead of rolled out. Also amazing. I never want to stop making them and eating them with their lovely crunchy bottoms and salty tops. Thanks for a FABULOUS recipe! A definite keeper.

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  13. Tracie

    February 21, 2011 at 5:18 pm

    These were delicious! Thanks so much. Combined them with sausage gravy and had a scrumptious meal. =)

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