ROSEMARY & CHIVE BISCUITS
FLAKEY, BUTTERMILK BISCUITS FILLED WITH FRESH ROSEMARY AND CHIVES. quick, easy and pERFECT FOR THE HOLIDAYS.
SKILL LEVEL: BEGINNER | QUANTITY: 12 biscuits
LISTS
GROCERY LIST:
1 ½ sticks | Unsalted Butter
2 large | Eggs
½ cup | Buttermilk
2 cups | All-purpose Flour
1 teaspoon | Kosher Salt
1 tablespoon | Sea Salt Flakes
Brand recommendation - Maldon Sea Salt Flakes
1 tablespoon | Baking Powder
5-7 stems | Fresh Rosemary
Brand recommendation - North Shore Living Sage
3-4 stems | Fresh Chives
Brand recommendation - North Shore Living Sage
KITCHENWARE:
18x13-inch Baking Sheets
Stand Mixer or Hand Mixer w/ Large Mixing Bowl
Liquid Measuring Cup
Measuring Spoons & Cups, Sieve (fine mesh strainer), Rubber Spatula, 2 ½-inch Round Cutter & Pastry Brush
PREP
Helpful tips!
When measuring flour, don’t pack the flour or you will end up adding more flour into the mixture and risk having drier biscuits. Instead, use a large spoon to scoop flour into measuring cups and level off with the handle of the spoon.
Don’t sift kosher salt. It’s usually not fine enough to get through the sieve.
Biscuits can be made a day ahead or hours before serving. To reheat, pop in a 200° F oven for about 5-10 minutes.
BAKE
BISCUITS:
1 tablespoon & 1 teaspoon | Fresh Rosemary (about 5-7 stems)
1 teaspoon | Fresh Chives (about 3-4 stems)
½ cup | Buttermilk (cold)
1 large | Egg (cold)
2 cups | All-purpose Flour
1 tablespoon | Baking Powder
1 teaspoon | Kosher Salt
1 ½ sticks | Unsalted Butter (cold)
1 large | Egg (cold, for biscuit egg wash)
1 tablespoon | Sea Salt Flakes
Line baking sheet with parchment paper.
Preheat oven to 425° F and place rack in the center of the oven.
Wash, dry and finely chop rosemary and chives and set aside.
Mix buttermilk and 1 egg in a liquid measuring cup and set aside.
Using a stand mixer with a paddle attachment or a hand mixer, sift flour and baking powder. Add salt and gently mix to combine, just a few turns. Cut butter into 1-inch pieces and add pieces to bowl of flour mixture. Mix on low speed, slowly increasing speed to medium until butter is worked into dry flour mixture, about 2 minutes. Mixture will look flakey and butter chunks should be about the size of peas.
With the mixer on low, stream in buttermilk mixture until combined and moistened. Don’t over mix. Add chopped rosemary and chives and mix by hand with a rubber spatula.
Generously flour surface, add dough and use hands to knead about 5-10 times. Roll dough into ¼-inch thick sheet. Using a round 2 ½-inch round cutter, cut out 12 biscuits. You’ll likely need to gather scraps and re-roll to ¼-inch thick sheet to get the full 12 count.
Whisk 1 egg together with about 1 tablespoon of water to make egg wash and brush liberally over each biscuit. Sprinkle with sea salt flakes.
Bake biscuits for 12 minutes. Rotate baking sheet to ensure an even bake and bake for an additional 8-10 minutes, until biscuits are cooked through and the tops are a golden brown.
Serve hot or warm. Store leftovers in plastic wrap or airtight container at room temperature.
