A little fresh rosemary makes these Thanksgiving biscuits pop!
Hands-on Time: 20 min. | Total Time: 35 min. | Serves: 22 | Difficulty: Easy
- 2 cups all-purpose flour
- ½ Tbsp. fresh rosemary, chopped
- ¼ cup shredded Parmesan cheese
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 6 Tbsp. cold butter, cubed
- ¾ cup buttermilk
- ¼ cup heavy cream
- Preheat oven to 450°F.
- In a large bowl whisk together flour, chopped rosemary, Parmesan cheese, baking powder, baking soda and salt. Add cubed butter and use a pastry blender to incorporate the butter to the flour mixture.
- Add the buttermilk and stir until fully combined.
- Lay dough onto a lightly floured surface and toss with more flour until it is no longer sticky. Push dough out until it is ½” thick. Cut out biscuits with a 2” cutter and place on a baking sheet.
- Brush the heavy cream on each biscuit.
- Bake for 10-15 minutes, until biscuits are tall and light gold on top.
- Serve and store leftovers in an airtight container.
Per serving: Calories 80, Calories from Fat 40, Total Fat 4.5g (7% DV), Saturated Fat 3g (15% DV), Trans Fat 0g, Cholesterol 15mg (5% DV), Sodium 150mg (6% DV), Carbohydrates 9g (3% DV), Dietary Fiber 0g (0% DV), Sugars < 1g, Protein 2g, Vitamin A 4%, Vitamin C 0%, Calcium 6%, Iron 2%.