Rosemary Parmesan Biscuits

A little fresh rosemary makes these Thanksgiving biscuits pop!

Hands-on Time: 20 min. | Total Time: 35 min. | Serves: 22 | Difficulty: Easy

  • 2 cups all-purpose flour
  • ½ Tbsp. fresh rosemary, chopped
  • ¼ cup shredded Parmesan cheese
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 6 Tbsp. cold butter, cubed
  • ¾ cup buttermilk
  • ¼ cup heavy cream
  1. Preheat oven to 450°F.
  2. In a large bowl whisk together flour, chopped rosemary, Parmesan cheese, baking powder, baking soda and salt. Add cubed butter and use a pastry blender to incorporate the butter to the flour mixture.
  3. Add the buttermilk and stir until fully combined.
  4. Lay dough onto a lightly floured surface and toss with more flour until it is no longer sticky. Push dough out until it is ½” thick. Cut out biscuits with a 2” cutter and place on a baking sheet.
  5. Brush the heavy cream on each biscuit.
  6. Bake for 10-15 minutes, until biscuits are tall and light gold on top.
  7. Serve and store leftovers in an airtight container.
Nutrition Analysis:

Per serving: Calories 80, Calories from Fat 40, Total Fat 4.5g (7% DV), Saturated Fat 3g (15% DV), Trans Fat 0g, Cholesterol 15mg (5% DV), Sodium 150mg (6% DV), Carbohydrates 9g (3% DV), Dietary Fiber 0g (0% DV), Sugars < 1g, Protein 2g, Vitamin A 4%, Vitamin C 0%, Calcium 6%, Iron 2%.

View Party Plan: Have a Very Happy Thanksgiving Celebration!