Friday, March 19, 2010

Rosemary Cream Biscuits


These are great biscuits--certainly not the healthiest bread product out there, but simple and just about perfect in taste and texture. They are extremely easy to make--the step that took me the longest was picking and cutting up the fresh rosemary.

The bottoms of the biscuits were browning a bit too fast, so I had to flip them over for the final five minutes of cooking. This led to a somewhat flattened appearance, but it was worth it to avoid a burnt layer.

Recipe by The America's Test Kitchen Family Cookbook
  • 2 cups all-purpose flour, plus extra for the counter
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons minced rosemary or other fresh herbs
  • 1 1/2 cups heavy cream
Line a baking sheet with parchment paper and preheat the oven to 450 degrees. Whisk the flour, sugar, baking powder, salt, and herbs together in a large bowl. Stir in the cream with a wooden spoon until the dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead briefly until smooth--avoid overworking the dough, as it will make the biscuits tough.

Pat the dough into a 3/4-inch-thick circle. Cut the biscuits into rounds using a 2 1/2-inch biscuit cutter of into 8 wedges using a knife. Place the biscuits on the parchment-lined baking sheet. Bake until golden brown, about 15 minutes.

Yield: 8 biscuits
Estimated Start-to-Finish Time: 30 minutes
Actual Start-to-Finish Time: 45 minutes
Substitutions: I found the dough to be extremely dry and crumbly, so I ended up adding an extra ~1/4 cup of cream.


  1. I need to make biscuits! I love them...especially with fried chicken. good call on flipping the biscuits, I hate when the bottoms are burnt.

  2. I recommend these--they're good, and if you have a round biscuit cutter, they won't look so ridiculous.


Related Posts with Thumbnails