Orange Rosemary Biscuits Recipe

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Orange Rosemary Biscuits Recipe

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The appealing orange and rosemary flavor of these flaky, tender biscuits complements oven-roasted turkey. They bake up beautifully every time.—Lorraine Caland, Thunder Bay, Ontario
Recommended: Holiday Butters
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 cups all-purpose flour
  • 4 teaspoons grated orange peel
  • 1 tablespoon baking powder
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 2 tablespoons orange juice
  • 1 cup plus 1 tablespoon buttermilk, divided

Directions

Place the flour, orange peel, baking powder, rosemary and salt in a food processor; cover and pulse to blend. Add butter; cover and pulse until mixture resembles coarse crumbs. Add orange juice and 1 cup buttermilk and pulse just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Brush with remaining buttermilk. Bake at 425° for 8-12 minutes or until golden brown. Serve warm. Yield: 1 dozen.
Originally published as Orange Rosemary Biscuits in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p138

Nutritional Facts

1 each: 153 calories, 8g fat (5g saturated fat), 21mg cholesterol, 275mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 3g protein.

  • 2 cups all-purpose flour
  • 4 teaspoons grated orange peel
  • 1 tablespoon baking powder
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 2 tablespoons orange juice
  • 1 cup plus 1 tablespoon buttermilk, divided
  1. Place the flour, orange peel, baking powder, rosemary and salt in a food processor; cover and pulse to blend. Add butter; cover and pulse until mixture resembles coarse crumbs. Add orange juice and 1 cup buttermilk and pulse just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
  2. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Brush with remaining buttermilk. Bake at 425° for 8-12 minutes or until golden brown. Serve warm. Yield: 1 dozen.
Originally published as Orange Rosemary Biscuits in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p138

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