Rosemary Sour Cream Biscuits

Photography by: James Reddick Photography

Photo by: James Reddick Photography

I know, I make so many scones for breakfast… I decided to mix it up today! Instead of scones why not biscuits? Southern people LOVE biscuits… it’s a true staple.

But not just any biscuits… oh no, I couldn’t just make plain old biscuits. So I came up with…..


These are delicious and simple! You can eat them plain if you like…. This morning I replaced an English muffin in my eggs Benedict recipe with a rosemary biscuit and the angels sung it was so scrumptious!


Preheat your oven to 400 degrees

Line a cookie tray with parchment paper


–          2 cups flour

–          1 tablespoon baking powder

–          Pinch of salt

–          1 tablespoon dried rosemary

–          6 tablespoons of butter (cold and cubed)

–          ⅔ cup sour cream

–          ⅓ cup whole milk

In a large bowl whisk together the flour, baking powder, salt and rosemary. With your hands work in the butter quickly to the flour, you want the butter to be about pea sized.  In a small bowl whisk together the sour cream and milk.

You may not need all the sour cream and milk mixture so add this gradually. I would start with ½ the mixture and gradually add more just until the dough comes together, but is not very wet.

On a floured surface, roll or pat out the dough to about ½ – 1 inch thickness. Use a cookie cutter to cut out circles. Place on the parchment.

OPTIONAL: Crack 1 egg and brush the tops of the biscuits. Sprinkle with more rosemary.

Bake for 10-15 minutes or until golden.

Eat however you would like!




One thought on “Rosemary Sour Cream Biscuits

  1. Pingback: Why I Bake- A Manifesto (with recipe) | SALT

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