It’s rained nearly every day for a week.  I don’t live in Seattle, so the weather has dampened most everyone’s spirits and placed me in a bit of a contrary mood. The childhood rhyme “Rain rain go away, Come again another day…” certainly fits my state of mind.  It was one of my favorites behind “Queen Queen Caroline, Washed her hair in turpentine…”  

Since childhood, or at least as far back as I can remember making a decision, my favorite food has been bread.  So surely a new bread recipe will lift my spirits! I went looking and found these rosemary biscuits in Catherine Atkinson’s cookbook 500 Cookies, Biscuits and Bakes.

The biscuits are super easy to make.  Just a bit of flour, baking powder, butter, and milk for the main ingredients, and an herb of your choice for seasoning.  My rosemary bush is growing like crazy, so I chose rosemary for these biscuits.

The cookbook suggests using dill if planning to serve the biscuits with seafood and basil if the biscuits will accompany a chicken or vegetarian dish.  Not only tasty, but also versatile!  Things are looking up, enjoy!

Rosemary Biscuits
Serves: 12
  • 2 cups self-raising flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon rosemary, chopped
  • ¼ cup (1/2 stick) butter
  • ⅔ cup milk
  • Optional: 1 egg, beaten
  1. Whisk together the flour, baking soda and salt in a medium bowl.
  2. Stir in the rosemary.
  3. Add the butter and rub it into the flour mixture by hand until the ingredients resemble bread crumbs.
  4. Stir in the milk until the mixture forms a soft dough. Do not overmix or the dough will become sticky.
  5. Place the dough on a lightly floured surface and roll out to about ¾ inch thickness.
  6. Cut into circles with a two-inch round cookie cutter.
  7. Repeat the rolling and cutting with the leftover dough.
  8. If desired, brush the tops of the biscuits with the beaten egg wash.
  9. Bake at 450 degrees for 8-10 minutes or until lightly browned.

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