Rustic Garden Herb Biscuits Recipe

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Rustic Garden Herb Biscuits Recipe
Rustic Garden Herb Biscuits Recipe photo by Taste of Home
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Rustic Garden Herb Biscuits Recipe

Read Reviews
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Publisher Photo
The rosemary butter takes warm biscuits to another level. I use herbs from the garden but dried work, too. —Michelle Gauer, Spicer, Minnesota
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

Ingredients

  • 3-3/4 cups all-purpose flour
  • 6 tablespoons sugar
  • 3 teaspoons baking powder
  • 2 teaspoons dried minced onion
  • 2 teaspoons minced fresh basil
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon snipped fresh dill
  • 1 garlic clove, minced
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon minced fresh rosemary
  • 1 cup cold butter, cubed
  • 3/4 cup shredded Monterey Jack cheese
  • 1-1/2 cups buttermilk
  • 1/4 cup chopped roasted sweet red peppers
  • ROSEMARY BUTTER:
  • 1/4 cup butter, softened
  • 1 teaspoon honey
  • 1/2 garlic clove, minced
  • Dash minced fresh rosemary

Directions

Preheat oven to 350°. In a large bowl, whisk the first 11 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add buttermilk and peppers; stir just until moistened.
Drop mixture by 1/3 cupfuls into greased muffin cups. Bake 25-30 minutes or until golden brown. Cool 5 minutes before removing from pan to a wire rack.
In a small bowl, mix remaining ingredients until blended. Serve warm biscuits with rosemary butter. Yield: 12 biscuits (1/4 cup rosemary butter).
Originally published as Rustic Garden Herb Biscuits in Taste of Home June/July 2014

Nutritional Facts

1 biscuit with 1 teaspoon butter: 377 calories, 22g fat (14g saturated fat), 58mg cholesterol, 599mg sodium, 39g carbohydrate (9g sugars, 1g fiber), 7g protein.

  • 3-3/4 cups all-purpose flour
  • 6 tablespoons sugar
  • 3 teaspoons baking powder
  • 2 teaspoons dried minced onion
  • 2 teaspoons minced fresh basil
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon snipped fresh dill
  • 1 garlic clove, minced
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon minced fresh rosemary
  • 1 cup cold butter, cubed
  • 3/4 cup shredded Monterey Jack cheese
  • 1-1/2 cups buttermilk
  • 1/4 cup chopped roasted sweet red peppers
  • ROSEMARY BUTTER:
  • 1/4 cup butter, softened
  • 1 teaspoon honey
  • 1/2 garlic clove, minced
  • Dash minced fresh rosemary
  1. Preheat oven to 350°. In a large bowl, whisk the first 11 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add buttermilk and peppers; stir just until moistened.
  2. Drop mixture by 1/3 cupfuls into greased muffin cups. Bake 25-30 minutes or until golden brown. Cool 5 minutes before removing from pan to a wire rack.
  3. In a small bowl, mix remaining ingredients until blended. Serve warm biscuits with rosemary butter. Yield: 12 biscuits (1/4 cup rosemary butter).
Originally published as Rustic Garden Herb Biscuits in Taste of Home June/July 2014

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Reviews forRustic Garden Herb Biscuits

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MY REVIEW
momoflandl User ID: 5566695 127947
Reviewed Jun. 28, 2014

"Delicious! The fact that these biscuits are so easy to whip up and are so tasty is a very dangerous combination! I used dry herbs, only using half of what it calls for fresh. This is definitely my go to roll recipe from now on!"

MY REVIEW
SuSey22 User ID: 1214956 191019
Reviewed May. 16, 2014

"This is just the right compliment to a grilled dinner.. I served them w london broil & a salad & it kicked the meal up a notch! I used dry herbs,can't wait for fresh...nothing more comforting than a warm biscuit..the rosemary butter really adds to the mix!"

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