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Rustic Garden Herb Biscuits

 Rustic Garden Herb Biscuits
The rosemary butter takes warm biscuits to another level. I use herbs from the garden but dried work, too. —Michelle Gauer, Spicer, Minnesota
12 ServingsPrep: 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

2 of 2

Rustic Garden Herb Biscuits (continued)

Directions (continued)

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