Rosemary Biscuits | Midwest Living

Rosemary Biscuits

Rosemary Biscuits

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  • Yield: 12 biscuits
  • Prep 10 mins
  • Bake 16 mins to 18 mins

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  • 1 cup whole-wheat flour
  • 1 cup unbleached all-purpose flour
  • 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter
  • 3/4 cup milk


  1. In a medium mixing bowl, stir together the flours, rosemary, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add the milk all at once. Using a fork, stir the mixture until just moistened.
  2. Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough into an 8-inch square. Cut the dough into 12 biscuits.
  3. Place biscuits close together on a lightly greased baking sheet. Bake in a 400 degree F oven for 16 to 18 minutes or until golden. Remove biscuits from baking sheet and serve hot. Or transfer biscuits to a wire rack; cool. Makes 12 biscuits.

Nutrition Facts

(Rosemary Biscuits)

sodium (mg) 229, fiber (g) 2, cal. (kcal) 115, chol. (mg) 12, carb. (g) 16, pro. (g) 3, Fat, total (g) 5

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