June 16, 2020

Rosemary Biscuits with Lemon

Savory and fluffy southern-style biscuits featuring fresh rosemary and lemon zest. Perfect for any meal or holiday. Biscuits are delicious on their own or paired with honey, jams, poultry, and cheeses. Makes 8-10. Vegetarian.

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I’m a firm believer that every meal deserves great bread. I love them all– ciabatta, French rolls, yeast rolls, etc. — but southern-style biscuits are my favorite.

Biscuits have simple ingredients, are easy to make, and in about 30 minutes you’re rewarded with hot, fresh bread. We make baking powder biscuits just about every weekend because they’re delicious and baking biscuits is my love language. Also, they go with everything!

These Rosemary Biscuits with Lemon will be a new favorite and earn their spot in the rotation, too. They pair well with savory meals and cheese boards, holidays, and fruit jams or honey.

Rosemary Biscuits with Lemon

Emma J. Watling

Fluffy and savory southern-style biscuits featuring fresh rosemary and lemon zest. Perfect for any meal or holiday. Biscuits are delicious on their own but pair well with honey, jams, poultry, and cheeses. Makes 8-10. Vegetarian.

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Prep Time 15

Cook Time 12

Total Time 27

Course Appetizer, Breakfast, Brunch

Cuisine American, Southern

Servings biscuits

Calories 187 kcal

Ingredients

1 to 2 teaspoon lemon zest
1 Tablespoon sugar
2 c AP flour
1 Tablespoon baking powder
1 teaspoon salt
1 to 2 Tablespoons fresh rosemary, stems removed and finely chopped sub. 1 to 2 teaspoons dried rosemary
4 Tablespoons vegetable shortening or cold, unsalted butter
3/4 c milk

Instructions

Preheat oven to 450°F. Set aside an ungreased sheet pan.
In a large bowl, stir together lemon zest and sugar until zest is evenly distributed without clumps.
Whisk flour, baking powder, and salt into lemon sugar mixture. Stir in chopped rosemary.
Drop shortening (or butter) into flour and use a fork to combine mixture until it resembles large crumbs.
Make a well in the bowl and slowly stir in milk, mixing with a fork to combine.
Turn dough out onto a floured surface. Knead lightly, 15-20 times, turning dough each time.
Pat dough to ½ inch thickness and cut with a floured 2½ inch cutter. Repeat as needed to finish remaining dough.
Place biscuits 2 inches apart on sheet and bake for 11-13 minutes, until golden brown.
Biscuits are best enjoyed fresh but can be kept, covered, for 2-3 days. Reheat before serving, if desired.