Bread Breakfast Side Dishes

Rosemary Lemon Biscuits

Now that winter has truly reared her ugly head, we find ourselves craving soup.  It’s one of the most satisfying meals you can have on a cold evening.  The only thing that makes soup for dinner better is when you have some tasty bread or rolls to go with it.

That’s where these awesome biscuits come in.

They work super well with just about any soup you would want make.  The lemon and rosemary compliment each other, and the blend of flour and whole-wheat flour provide the perfect texture.

Give these a try the next time you are having soup for dinner.  You will be most pleased!

Rosemary Lemon Biscuits

*This recipe was modified from America’s Test Kitchen’s Whole-Wheat Buttermilk Biscuits*

6 tablespoons unsalted butter, cut into pieces

1 1/2 ounces light cream cheese, cut into 1/2 inch pieces

2 cups unbleached all-purpose flour

1 cup whole-wheat flour

1 tablespoon baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

zest of one lemon

1 tablespoon fresh chopped rosemary

1 1/4 cups buttermilk, chilled

1 egg

1/4 cup milk

1.  Freeze butter and cream cheese on a plate for 1 hour.  Do not over freeze.

2.  Preheat the oven to 450 degrees.  Line a baking sheet with parchment paper.

3.  Add the four, whole wheat flour, baking powder, salt, and baking soda to a food processor.  Add the frozen butter and cream cheese.  Pulse for about 15 pulses, or until the mixture comes together and resembles corn meal.

Food processor Flour mixture

4.  Add the mixture to a medium sized bowl.  Add the zest, rosemary, and buttermilk and fold together with a spatula until the mixture comes together.  Knead until just smooth.

5.  Place on a lightly floured surface and roll out into 3/4 to 1 inch thickness.

6.  Using biscuit cutters, cut into 12 biscuits and place on the baking sheet.  Don’t twist while you cut, or the biscuits won’t rise.

7.  Whisk the egg and milk together and brush over the top of the biscuits.

8.  Add to the oven and bake for 5 minutes.  Then rotate the pan and lower the temperature to 400 degrees.

9.  Bake for 12 to 15 more minutes or until the biscuits are golden brown.

10.  Remove and let cool for 10 minutes.

11.  Enjoy!

Rosemary Lemon Biscuits
Author: Simply Playful Fare
Ingredients
  • *This recipe was modified from America’s Test Kitchen’s Whole-Wheat Buttermilk Biscuits*
  • 6 tablespoons unsalted butter, cut into pieces
  • 1 1/2 ounces light cream cheese, cut into 1/2 inch pieces
  • 2 cups unbleached all-purpose flour
  • 1 cup whole-wheat flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • zest of one lemon
  • 1 tablespoon fresh chopped rosemary
  • 1 1/4 cups buttermilk, chilled
  • 1 egg
  • 1/4 cup milk
Instructions
  1. Freeze butter and cream cheese on a plate for 1 hour. Do not over freeze.
  2. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
  3. Add the four, whole wheat flour, baking powder, salt, and baking soda to a food processor. Add the frozen butter and cream cheese. Pulse for about 15 pulses, or until the mixture comes together and resembles corn meal.
  4. Add the mixture to a medium sized bowl. Add the lemon zest, rosemary, and buttermilk and fold together with a spatula until the mixture comes together. Knead until just smooth.
  5. Place on a lightly floured surface and roll out into 3/4 to 1 inch thickness.
  6. Using biscuit cutters, cut into 12 biscuits and place on the baking sheet.
  7. Whisk the egg and milk together and brush over the top of the biscuits.
  8. Add to the oven and bake for 5 minutes. Then rotate the pan and lower the temperature to 400 degrees.
  9. Bake for 12 to 15 more minutes or until the biscuits are golden brown.
  10. Remove and let cool for 10 minutes.
  11. Enjoy!
Serving size: 1 biscuit Calories: 197 Fat: 8 g Carbohydrates: 26.3 g Protein: 5 g

Rosemary Lemon Biscuits Rosemary Lemon Biscuits Rosemary Lemon Biscuits

What will you have with your Rosemary Lemon Biscuits?  Let us know in the comments section!

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