Breakfast doesn’t get much better than bacon and eggs for Pioneer Dad. But, add Rosemary Biscuits and it becomes a memorable breakfast. I like the addition of rosemary to add a bright flavor to normally bland and uninspired biscuits. They are easy to prepare and bake in less than half an hour.
Prep time: 5 min.
Cook time: 20 min.
Total time: 25 min,
Yield: about 1-1/2 dozen biscuits
1 cup unbleached flour
1 cup whole wheat flour
1 tsp. baking powder
½ tsp. baking soda
A dash of salt
½ Tbsp. sugar
¾ cup milk
2 Tbsp. butter
2 tsp. crumbled, dried rosemary, or 2 Tbsp. fresh, chopped rosemary
Excluding the rosemary, sift dry ingredients together in a large bowl.
With a fork or pastry cutter, work the butter into the dry ingredients; some small lumps of butter should remain. Add the rosemary and milk; using as few strokes as possible, mix and form the dough. Pioneer Dad prefers to use rosemary dried and ground up, with a little sea salt, in a small mortar and pestle.
Roll out the dough to ½ inch thickness on a lightly floured surface.
Cut into two-inch rounds and place on a greased and lightly floured baking sheet.
Bake for 20 minutes at 400 degrees.
Dried herbs are generally more potent and concentrated than fresh herbs. You’ll need less dried herbs in recipes; typically 1/3 the amount of dried herbs vs. fresh. If a recipe calls for 1 tablespoon of fresh oregano, use 1 teaspoon of dried (3 teaspoons equal 1 tablespoon).