Rosemary Herb Biscuits

I recently made turkey and wild rice soup and I was trying to think of something tasty to go along with it.  Biscuits came to mind as the perfect counterpart to a hearty soup. Instead of just plain biscuits I added some sage, rosemary, and thyme for more flavor.  They turned out really well and the texture was crisp and flaky on the outside and warm and soft on the inside.  They were easy to make and very good with my soup! I will definitely be making these again.

Rosemary Herb Biscuits
(Makes 1 dozen)
Printable Version


  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon baking powder
  • 1 tsp thyme
  • 1 tsp sage
  • 1 tsp rosemary
  • 7 tablespoons unsalted butter, cold, cut into 1/4 inch pieces
  • 3/4 cup milk


  1. Preheat oven to 425°F.
  2. In a large bowl, combine flour, salt, sugar, baking powder, and herbs.
  3. Add butter to flour and using fingers crush the butter into the dough until it is in small pieces.
  4. Add milk to bowl and stir just until a dough forms.
  5. Transfer dough to a lightly floured surface. Roll dough out to 3/4 inch thick. Use 3 inch biscuit cutter to cut out biscuits.
  6. Transfer biscuits onto a greased baking sheet.
  7. Bake until golden, about 17 minutes.

5 Thoughts on “Rosemary Herb Biscuits

  1. Hi! These look delicious, but do you mean dry herbs or fresh herbs?

  2. I love biscuits! But these seem to kick it up a notch. They look delicious!

  3. mschro on April 8, 2012 at 12:19 pm said:


    I left that open ended because it all depends on what I have in the kitchen. :) Dried spices will do in a pinch but if you have fresh herbs in your pantry go for the fresh ingredients always.

  4. These look so utterly scrumptious! And they definitely sound like they’d be a perfect accompaniment to soup. I bet they would be delicious with some garlic butter as well…

  5. mschro on April 9, 2012 at 9:19 pm said:

    Garlic butter — definitely! Heck, you could even throw some minced garlic in the dough if you wanted.

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