Buttermilk-Rosemary Biscuits


The higher protein in bread flour makes these almost-4-inch-diameter biscuits sturdy and not fall apart, meaning they’re perfect for sandwiches.

Buttermilk-Rosemary Biscuits
Makes about 9
  • 5 cups bread flour*
  • ¼ cup sugar
  • 2½ tablespoons baking powder
  • 4 teaspoons kosher salt
  • 1½ cups cold unsalted butter, cubed
  • 2 tablespoons chopped rosemary
  • 1¾ cups cold whole buttermilk, plus more for brushing
  • Garnish: flaked sea salt
  1. Preheat oven to 400°. Spray a 14-inch cast-iron baking pan with cooking spray. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until crumbly. Stir in rosemary. Stir in 1¾ cups cold buttermilk until a shaggy dough forms.
  3. Turn out dough onto a lightly floured surface Pat into a 1-inch-thick rectangle. Brush dough with about 1 tablespoon buttermilk. Fold dough into thirds, like a letter. Flour work surface again. Roll dough to 1-inch thickness again. Repeat process once. Using a 3-inch round cutter dipped in flour, cut dough without twisting cutter. Place biscuits on parchment-lined pan. Press any scraps together, brush with additional buttermilk, and fold before cutting. Place on parchment-lined pan. Refrigerate biscuits for at least 30 minutes.
  4. Place biscuits about 1 inch apart on prepared cast-iron pan. Brush with additional buttermilk, and sprinkle with sea salt, if desired.
  5. Bake until golden brown, 23 to 25 minutes. Let cool on pan for 10 minutes. Serve warm.
*We used King Arthur.