Rosemary Biscuits

High Cotton Food Styling & Photography
  • Yield: 15 pieces
  • Prep: 10 mins
  • Cook: 15 mins


-- Nonstick cooking spray
2cups all purpose flour
1/4teaspoon baking soda
4teaspoons baking powder
1tablespoon chopped fresh rosemary (or 1 teaspoon dried)
3/4teaspoon salt
4tablespoons butter or shortening
1cup cold buttermilk


  1. Preheat oven to 425F. Lightly spray a baking sheet with cooking spray.
  2. Combine flour, baking soda, baking powder, salt and rosemary in a medium bowl.
  3. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist. Turn dough out on floured surface and dust top of mixture with flour. Knead lightly 5 times. Roll into a 1-inch-thick round. Cut with 2-inch flour-dusted cutter. Place close together on baking sheet. Bake 15 minutes or until golden.

Recipe by Morgan Jarrett.

Nutritional Info *per serving

  • Calories 100
  • Glycemic Load 0
  • Fat 3.5g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 10mg
  • Sodium 310mg
  • Potassium 45mg
  • Carbohydrate 14g
  • Fiber 0g
  • Sugars 1g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 10%
  • Iron 6%