Rosemary Biscuits 16.000

Jennifer Chase for The Washington Post

Nov 16, 2016

These complement the herbal flavors and aromas on the holiday table. Be sure to chop the rosemary as finely as possible, for even distribution in the dough and to avoid a bite with tough or chewy bits.

To reduce the need for re-rolling, we used a sharp knife to cut the slab of dough into squares. You can use a 2-inch round cutter as well. These are best served when freshly made.

It helps to roll these on a cold surface; lay a large sealed zip-top bag of ice cubes on your surface for 15 minutes beforehand, then remove and wipe dry before you dust the surface with flour.

16 biscuits

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 16 biscuits

  • 2 cups flour, plus more for rolling
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons sugar
  • 1/3 cup vegetable shortening
  • 1/4 cup finely chopped fresh rosemary leaves (from 4 to 5 stems)
  • 1 cup half-and-half


Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silicone liner.

Combine the flour, baking powder, salt and sugar in a food processor; pulse a few times to incorporate. Add the shortening and rosemary; pulse just long enough to form pea-size pieces, then add the half-and-half; process just long enough to form a dough that pulls away from the sides of the bowl.

Lightly flour the (preferably chilled) work surface. Transfer the dough there, rolling it out to a rectangle about 8 inches wide and about 9 inches long, with a thickness of 1/2 inch. Use a very sharp knife to cut into 16 squarish biscuits, rerolling scraps as little as possible.

Arrange the biscuits on the baking sheet, spacing them at least an inch apart. Bake for 12 to 15 minutes or until puffed and golden brown.

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Recipe Source

Adapted from "Maryland's Way," by Mrs. Lewis J. Andrews and Mrs. J. Reaney Kelly (Hammond-Harwood House Association, 1963).

Tested by Fritz Hahn.

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