rosemary bread I made two years ago and I'm always looking for ways to add it to dishes, like this grilled chicken. Despite the severe heat and drought that St. Louis is experiencing this summer, my rosemary is doing quite well in the backyard. I drool over just about everything Dana makes, and when she made rosemary garlic biscuits they moved straight to the top of my "to make" list.
I had all of the ingredients on hand and these took all of fifteen minutes to prep for the oven one evening after work. Aside from the goat cheese biscuits, which didn't have to be cut out, I haven't made many biscuits. I think I worked the dough too much, which probably explains why mine turned out flatter than Dana's. They still tasted fantastic alongside eggs for a quick breakfast for dinner and the leftovers kept well stored in an airtight container for a few days.
What's your favorite dish that uses rosemary? I have to take advantage of my plant while it's still thriving!
One Year Ago: Greek Cheesecake
Two Years Ago: Scrambled Egg Cups
Rosemary Garlic Biscuits
from My Little Celebration
-1 1/4 cups flour (I used 1/2 cup whole wheat flour)
-2/3 tsp baking powder
-pinch baking soda
-1/2 tbsp sugar
-1/2 tsp salt
-1/2 tsp garlic powder
-2 tbsp fresh rosemary, chopped
-2 tbsp butter
-1/2 cup plus 2 tbsp half & half
1. Preheat the oven to 425F.
2. In a large bowl, sift the flour, baking powder, baking soda, sugar, salt, and garlic powder. Stir in the rosemary. Cut in the butter with a fork or pastry cutter, until small pieces remain.
3. Add cream and mix with your hands or a spoon just until dough comes together.
4. On a floured work surface, press the dough into a disk about a 1/2-inch thick.
5. Using a round class or 2-inch cutter dusted with flour, cut out biscuits. (Press straight down without twisting)
6. Place biscuits on a baking sheet and brush with melted butter or olive oil. Bake for 12-16 minutes until golden brown. Cool slightly and serve warm.