Mini Rosemary Biscuits | Easy Recipe for Fluffy, Delicious Biscuits

Learn to make fluffy, flavorful mini rosemary biscuits in just a few simple steps!

Looking for a delicious and simple recipe? In this video, we’ll show you how to make mini rosemary biscuits that are fluffy, flavorful, and perfect for any meal. Whether you’re a beginner or a seasoned baker, these savory biscuits will be a hit at breakfast, brunch, or as a side dish!

We’ll walk you through the process step-by-step, sharing tips and tricks for getting the perfect texture and flavor every time. Plus, we’ve got a few handy hacks for kneading and shaping your biscuits for that professional touch.

Let us know in the comments how your mini rosemary biscuits turned out!

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Some ingredients and recipe supplies donated by Kroger. Learn more: kroger.com.

Ingredients

  • 2 cups (240g) all-purpose flour
  • 2 Tbsp fresh rosemary, minced. Measure after mincing.
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup (226g) cold butter, cubed.
  • ¾ cup (345g) buttermilk
  • ½ cup (125g) sour cream or plain yogurt

Directions

  1. Preheat oven to 425°F. Line your baking pan with parchment paper.
  2. Put the dry ingredients in the bowl of a food processor fitted with the metal blade and pulse to combine. You can do this by hand in a bowl if you prefer.
  3. Add in the cold butter and pulse until the mixture is crumbly and the butter is broken down into approximately pea sized bits. If doing by hand, use a pastry cutter.
  4. Add the buttermilk and sour cream and pulse till just combined. Don’t over mix, it will be wet and crumbly.
  5. Scrape out the dough onto a floured board and bring together with floured hands. Pat or roll out to one inch thick. Dip your biscuit cutter into flour and cut out your biscuits pressing straight down with the cutter and then lifting straight back up, without any twisting. (Twisting the cutter can seal the edges and affect rising.)
  6. Place the biscuits on a parchment lined baking sheet. Place them either 2 inches apart, for crisper edges, or touching, for softer biscuits.
  7. Bake in the preheated oven for about 12-15 minutes, or until golden on top.
  8. Enjoy!
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