Rosemary Biscuits with Lemon
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.
Servings 8 biscuits
Calories 187kcal
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.
Nutrition
Serving: 1biscuit | Calories: 187kcal