If you’re in the mood for the best biscuits that are lighter and easier to make, then I have what you owe it to yourself to taste with my buttermilk rosemary biscuits. Similar recipes use butter or shortening and are made as a rolled dough that is cut to shape. However, these homemade biscuits avoid that hassle and use canola oil, which is better for the heart and practically effortless since they are made as a drop biscuit. In this post, I’ll clue you in about how to make these delicious better-for-you biscuits with buttermilk and rosemary that keep cholesterol levels in check and reduce time spent laboring in your kitchen.
Tips and Tricks: Taking Your Biscuits to the Next Level
When you are hungry for biscuits but don’t have buttermilk, you can still make this easy biscuit recipe with this fix for a buttermilk substitute. All you need to do is add two teaspoons of vinegar to the milk and the problem is solved. I do this all the time and it creates just as wonderful light and flaky buttermilk rosemary biscuits.
Fresh rosemary is a woodsy aromatic herb that always is superior in flavor due to its subtle notes of pepper, lemon and mint to the dried herb, but I never let that stop me from enjoying these quick and easy biscuits. If you have the fresh herb, two teaspoons is equivalent to the amount of the dried form of the herb.
Sometimes, baking soda when added directly to the ingredients can cause a bad sour taste if it lands up in one spot. What I like to do for these buttermilk biscuits from scratch is sift the baking soda with the dry ingredients, which distributes it more evenly.
Only mix the ingredients until moistened because overworking biscuit dough can produce tough biscuits instead of light and tender delights that they are.
These slightly sweet rosemary biscuits are fabulous to serve with dinner, lunch or just to snack on. I really love them cut in half for a mini sandwich with a thick slice of Cheddar, Montgomery Jack, American or whatever your favorite cheese is.
Put these light buttermilk rosemary biscuits to the test at your house. I am confident that once you taste them, you will be pleased that you stumbled upon this recipe. Please also share my recipe with family and friends and do come back to my blog for more.
Light Buttermilk Rosemary Biscuits
2-1/4 cups of flour
2 tablespoons of sugar
3/4 teaspoon of dried rosemary or 2 teaspoons of fresh rosemary
1 ½ teaspoons of baking powder, leveled
½ teaspoons of salt
½ teaspoons of baking soda, leveled
½ cups of canola oil + 1 tablespoon
3/4 cup of buttermilk or sour milk
- Preheat your oven to 400-degrees.
- Sift together in a large mixing bowl: the flour, sugar, baking powder, baking soda, salt, and rosemary.
- Stir in the canola oil and buttermilk and combine with the dry ingredients. Mix only until the ingredients are moistened and incorporated.
- Drop biscuits on a well-greased baking pan.
- Send to the 400-degree oven and bake the biscuits for about 10 to 12 minutes, depending on the size you make. They should be slightly golden brown when they are done.
- ENJOY!
More Delicious Homemade Biscuit Recipes of Mine
Buttermilk Mozzarella Biscuits
If you’re in the mood for the best biscuits without all the work that are also better-for-you, then I have what you owe it to yourself to taste with my buttermilk rosemary biscuits.
Course:
Dinner
Cuisine:
American
Keyword:
better-for-you, buttermilk, buttermilk rosemary biscuits, drop biscuits, easy biscuit recipe, light and flaky, rosemary
Servings: 12
:
-
2-1/4
cups
of flour -
2
tablespoons
of sugar -
3/4
teaspoon
of dried rosemary or 2 teaspoons of fresh rosemary -
1 ½
teaspoons
of baking powder
leveled -
½
teaspoons
of salt -
½
teaspoons
of baking soda
leveled -
½
cups
of canola oil + 1 tablespoon -
3/4
cup
of buttermilk or sour milk
-
Preheat your oven to 400-degrees.
-
Sift together in a large mixing bowl: the flour, sugar, baking powder, baking soda, salt, and rosemary.
-
Stir in the canola oil and buttermilk and combine with the dry ingredients. Mix only until the ingredients are moistened and incorporated.
-
Drop biscuits on a well-greased baking pan.
-
Send to the 400-degree oven and bake the biscuits for about 10 to 12 minutes, depending on the size you make. They should be slightly golden brown when they are done.
-
ENJOY!
