Rosemary Chive Biscuits
We’ve all had those moments where we’ve had a craving that just won’t seem to go away. Sometimes, the only way to keep those cravings at bay is to scratch that itch every once in a while. My boyfriend had one of those moments just this weekend when he was reminded of home because of the smell of pine. It made him think of biscuits and gravy, which he had all the time as a kid. He remembered having them for breakfast in the morning at school, or helping out his grandpa and picking up biscuit sandwiches with bacon and cheese. Nostalgia’s really a crazy thing, isn’t it? Get a craving for one thing and all the memories of the past come flooding back at once.
The same thing goes for food when you get a whiff of a familiar smell or a taste profile that reminds you of the way mom or dad used to make things. I wanted to help him satisfy that craving and bring back memories of a time in his life where the food wasn’t quite the same; all while adding a little twist to those familiar recipes.
Since the smell of pine was what initially brought him back, I wanted to imitate that aroma in the form of a flavor–hence the herbs in the following recipe–the rosemary and chives. These are two strong, pine-y herbs, that would add an extra kick to the biscuits without completely overpowering them. As soon as I began chopping up the herbs, I know I made the right call. The amazing thing about this recipe is that it isn’t a biscuit recipe without depth–the biscuits themselves are fluffy and flaky on the inside, with a nice browned coating on the outside! They’re perfect topped with gravy, or with butter and/or jam spread between the layers of the biscuit.
Step-by-Step Instructions
Preheat your oven to 450°F.
Herbs, herbs, and more herbs. I used rosemary and chives in my recipe, but feel free to switch these herbs out for ones that may fit your preference better if you are not as much of a fan of these two as we are in our household.
Chop away! The fineness of the chopped herbs can be customized to preference as well. If you enjoy larger chunks of herbs in each bite, that’s perfectly up to you!
Combine your dry ingredients (flour, salt, sugar, baking powder) in a medium to large bowl, adding your chopped herbs to the bowl as well. Combine.
Add your (cold-frozen) grated butter to the flour and herb mixture. Mix. This should almost have the texture of wet sand. Afterward, make a well in the center of the bowl and slowly add your milk. Mix with a wooden spoon (or your hands) until just combined. Be careful if using your hands as you want to keep the dough as cold as possible.
Pour your biscuit dough out onto a floured surface. Begin rolling your ball of dough out until it is about half an inch in height and in the shape of a rectangle. Fold it in half lengthwise at this point and repeat. Do this rolling-folding action about 3-5 more times to create a layering effect (this is what gives you the flaky layers in the biscuit).
When you have your dough rolled out to your desired layers, make sure your final rectangle is about half an inch in height. Prepare a baking sheet by covering it with parchment paper. Use a 2 or 3-inch circular cutter to cut your biscuit dough into rounds and set on the baking sheet. The rounds should be touching one another to help them rise properly while baking.
Bake in the oven at 450 degrees Fahrenheit for about 15-20 minutes, or until the biscuits are light brown on top (and the bottoms are golden brown). Serve with your choice of either gravy, butter, or jam. As you can tell, my boyfriend couldn’t wait to take a bite out of these as soon as they came out of the oven, as these are definitely best served hot. Enjoy!
Flaky Southern-style biscuits with an herby addition!
- 2 1/2 c. All-purpose Flour
- 1 tbsp. Baking Powder
- 1 1/2 tsp. Salt
- 1 tsp. Granulated Sugar
- 8 tbsp. Unsalted Butter (chilled or frozen–grated)
- 1 c. Buttermilk* (or 1 tbsp. vinegar + a little under a cup of milk)
- 1/4 c. Chopped Rosemary and Chives
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Preheat the oven to 450°F.
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Chop your rosemary and chives to desired size. Mix your dry ingredients in a medium to large bowl (flour, baking powder, salt, and sugar). Add in your chopped herbs and grated, cold butter. Mix until you have a consistency similar to wet sand.
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Create a well in the middle of your flour mixture. Add the milk slowly and mix with a wooden spoon until just combined. Pour the dough out onto a floured surface.
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Roll the dough into a rectangular shape, with a height of about half an inch. Fold in half lengthwise and roll again about 3-5 times, creating an effect of flaky layers. After you have your desired number of layers, use a biscuit cutter or another 2 to 3-inch circular cutter to create rounds. Re-roll excess dough as necessary to minimize waste.
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Lay the biscuit dough rounds next to each other on a prepared baking sheet, just touching to help them rise properly. Bake at 450 degrees for 15-20 minutes, or until the tops are lightly browned. Serve while still warm with your choice of gravy, butter, and/or jam!
* Can substitute with an alternative milk as well (I used cashew milk).
