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Rustic Garden Herb Biscuits

Total Time

Prep: 25 min. Bake: 25 min.

Makes

12 biscuits (1/4 cup rosemary butter)

The rosemary butter takes warm biscuits to another level. I use herbs from the garden but dried work, too. —Michelle Gauer, Spicer, Minnesota
Rustic Garden Herb Biscuits Recipe photo by Taste of Home

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

  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.

Nutrition 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.

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