Rosemary Garlic Buttermilk Biscuits

“One!  One buttermilk biscuit!  Ha ha ha!  Two!  Two buttermilk biscuits!”  After asking Paul to choose the size of the biscuit cutter he wanted me to use, he decided to count out each biscuit as I cut them like Count from Sesame Street.  He seriously cracks me up!

My friend from high school, Darrin, is a big supporter of my cooking adventures.  Every once in a while he’ll send me recipes to inspire me.  The other day he shared an article about how baking can lift your spirits.  It was well written and so true!

Paul and I are not struggling in these very strange times; we can easily find fun activities to pass the time mainly because we’re outdoorsy goofballs.  But there are a lot of people who are having a tough time navigating through all of this.  To all of those people… go forth and bake!

Pick a tempting recipe, turn on your favorite music, pour yourself a cup of coffee or tea or hot lemon water or mimosa or whatever your fancy, dance around the kitchen, and bake your anxiety away.

Notes:

This recipe does not call for garlic but we are garlic lovers (that’s an understatement) so I added in about 1 1/2 or 2 teaspoons of finely minced garlic.  I also added in extra rosemary.

Paul was playing with the excess dough and created a thin circle biscuit.  After baking, it had the consistency of a cracker.  He came up with a fun alternative to a biscuit.

Rosemary Buttermilk Biscuits (recipe care of oliveandartisan.com)

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INGREDIENTS:  2 ½ cups flour, ½ teaspoon salt, 2 ½ teaspoons baking powder, ½ cup butter (chilled), 1 teaspoon fresh rosemary chopped, 1 cup cold buttermilk, 2 tablespoons butter for the pan and for finishing

DIRECTIONS:  Preheat oven to 475 degrees.  Sift flour, salt, baking powder into a bowl.  Grate chilled butter with a box grater and incorporate it into the dry ingredients.  Chop fresh rosemary and put it directly into the buttermilk.  Pour rosemary buttermilk into a crater made in the flour butter mixture and stir until it forms a ball.  Turn out on a floured surface. With a rolling pin, roll into a 3/4-inch thick rectangle. Fold into a smaller rectangle and repeat about 4 more times. This will give your biscuits the layered consistency we love. The goal is to have butter speckled dough, so keep it cool by not using your warm hands too much.  When ready, roll the dough until 3/4 –inch think and cut with a biscuit cutter (the top of a water glass will work too). Use the scraps to roll out and repeat until most, if not all, the dough is used. It should yield 10 biscuits when using a 2 inch biscuit cutter.  Place onto a buttered glass pan and bake about 15 minutes until just turning golden brown. Do not over bake. Brush the top of the hot biscuits with butter and sprinkle with sea salt.

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