Who doesn’t love to bite into a warm, flaky, buttermilk biscuit? But sometimes one, large, buttery biscuit turns into two, maybe three. Right?
Hey, I understand. They’re delicious.
That’s why these mini biscuits are perfect. You can indulge in the real thing—a buttermilk biscuit with rosemary goodness alongside a savory vegetable stew—and still keep your girlish figure.
Rosemary Mini Biscuits
- 2 c. all-purpose flour
- 4 t. baking powder
- 1 t. Kosher* salt
- 1/4 t. baking soda
- 1 1/2 t. fresh* rosemary, minced
- 1 stick unsalted* butter
- 1 1/4 c. cold buttermilk*
Preheat oven to 450˚.
Butter a 12″ cast iron skillet*. This is the best part about this recipe. Because the biscuits are nestled together, they stay moist, pull apart beautifully, and take on a lovely golden brown crunch on the bottom.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Now, most biscuit recipes tell you to cut the butter using a food processor or a pastry blender.
Since I don’t have a food processor or the electricity to run it (off-grid living has its challenges), and my pastry blender’s metal bars kept bending or outright braking, I started doing something different.
I use the larger holes of a flat cheese grater on frozen butter–and it works even better!
Once you grate the butter, gently fluff the butter shreds into the flour mixture with your hands.
Now if you are blessed to have rosemary growing in your garden, go snip off a small handful. Mince it with whatever knife you have and are most comfortable using. (I use an 8″ chef’s knife).
Then toss this aromatic herb into the bowl, mixing gently with a rubber spatula.
Pour all the cold buttermilk at once into the flour mixture and using the spatula, stir and fold these two together until just mixed. Stop mixing when all the flour has been incorporated. (It will appear wet and sticky).
I add a generous dusting of flour on the counter, as well as on top of the sticky mixture in the bowl, then using the spatula, scrape it all onto the counter with a plop.
Most recipes call for kneading and rolling at this point. But I’ve learned I don’t need a rolling pin for this.
(Besides, you couldn’t roll this sticky dough without adding way too much flour. And overworking a biscuit dough makes for a tough biscuit).
I just pat the dough into a 3/4″ tall mound. Then, because these are mini biscuits and I didn’t have a small biscuit cutter, I needed to find something with a sharp enough edge and the right width (approx. 2″ in diameter), and voila– I found a canning funnel works great. (You could use a drinking glass, but since this dough is on the sticky side, they might get stuck).
Next, begin tightly arranging the cut-outs in a 12″ cast-iron skillet, beginning from the outside edges.
Once you are left with only scrap-like pieces, bring them all together, molding and patting them into a circular shape. (Using a little more flour and a dough scraper* at this point is very helpful.)
Finish cutting out the final rounds, (shaping that last bit or two into the skillet where you can).
Now you’re ready to bake! You will get about 20 rounds out of this recipe. (If your biscuit cutter is larger than 2″, then maybe 10-12).
Bake for 18-20 minutes in a preheated 450˚ oven. (Lately, I can’t get my oven to go above 425˚, but that’s a subject for another post).
The smell of rosemary and butter will waft throughout your kitchen and bring you to a state of yum.
These are a great addition to any soup, like chicken noodle or beef stew. Try them chopped into a salad for lunch or alone as a snack.
I freeze any leftovers, then reheat in a small skillet (did you guess there’s no microwave here?).
* If you don’t have:
- Kosher salt, use a scant (not quite full) teaspoon of regular table salt or sea salt.
- unsalted butter, use salted butter but reduce the salt in the recipe to 1/2 teaspoon.
- fresh rosemary, use 3/4 teaspoon dried crushed rosemary.
- buttermilk, use the same amount of whole or 2% milk but add 1 Tablespoon vinegar (white or apple cider) or lemon juice and let set in a measuring cup for five minutes before adding.
- dough scraper, use the angled edge of a large blade chef’s knife or a metal spatula–anything with a straight hard edge will do.
- 12″ cast-iron skillet, use a couple of glass pie plates, or you could use a large cookie sheet, but the overall texture and appearance of the biscuits will be different.
Bigger isn’t always better. Sometimes we just want a few bites of something delicious and we’re good to go. Give these Rosemary Mini Biscuits a try, and enjoy!
Let me know how they turn out and if you have any questions. See you next time for another Red Apron Recipe.
If you would like more Red Apron Recipes, you’ll find them on my Red Apron Recipes page.
I thank God for the opportunity to share my favorite family recipes with you.
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The post “Rosemary Mini Biscuits” was first published on Desert Rain.