These homemade biscuits made with fresh rosemary, lemon juice and extra virgin olive oil are light and airy. The perfect accompaniment to any meal!
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The dough for these Rosemary Olive Oil Biscuits can be made in your food processor and don’t require proofing time. Which makes these dinner rolls not only delicious, they can be reading in less than 30 minutes!
We don’t serve bread with our meals very often. In fact, usually only during holiday dinners. But I try to experiment with recipes from every category and haven’t made one in the bread category in quite some time.
My other ulterior motive is that our deck herb garden is THRIVING and I have so much rosemary; which is one of my favorite fresh herbs to cook with. It has such a fragrant, woodsy flavor.
You may have noticed that even our logo has a sprig of rosemary in it as well. In fact, I used this herb so often in my recipes, but some of my favorites that I make most often include: Horseradish, Garlic and Rosemary Roast Beef, Skillet Zucchini in Rosemary Butter and Parmesan Rosemary Pork Cutlets.
This recipe makes 8 biscuits and takes less than 30 minutes to make.
Equipment
3″ Biscuit Cutter (or any glass with a 3″ diameter)
Ingredients Needed
For this recipe you’ll need the following ingredients:
Fresh Rosemary: Fresh is a must in this recipe as it adds a fragrant flavor to the biscuits.
All Purpose Flour
Baking Powder
Baking Soda
Kosher Salt
Milk: I used whole milk, but you can use 2% or skim. I haven’t tried this recipe with nondairy products (oat, soy, etc) so I’m unsure if they will rise properly.
Lemon Juice: I used fresh squeezed from one lemon; which yielded 2 tablespoons. However, you can use bottled lemon juice.
Extra Virgin Olive Oil
How do you make Rosemary Olive Oil Biscuits?
Add the rosemary, flour, baking powder, baking soda and salt to the food processor; then pulse until the rosemary is finely chopped.
Next, add the milk, lemon juice and olive oil; then pulse again until dough forms. Remove the dough from the food processor and place on a lightly floured surface; like a pastry mat or cutting board.
Roll the dough out until it is approximately 1-inch thick; then cut the biscuits out of the dough. Re-roll the dough as needed to form 8 biscuits. Line the baking sheet with parchment paper, place the biscuits on the pan; then brush some olive oil on top.
Bake in a preheated 425 degree oven for 10-14 minutes or until the biscuits rise and are lightly browned on top. Serve hot with oil dipping sauce or butter.
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Rosemary Olive Oil Biscuits
Equipment
- 3-inch Biscuit Cutter (or any glass with a 3" diameter)
Ingredients
- 1 tablespoon chopped fresh rosemary
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup milk (whole or 2%)
- 2 tablespoons lemon juice
- 5 tablespoons extra virgin olive oil (divided)
Instructions
- Preheat the oven to 425 degrees F.
- Add the rosemary, flour, baking powder, baking soda and salt to the food processor; then pulse until the rosemary is finely chopped.
- Next, add the milk, lemon juice and 4 tablespoons of the olive oil; then pulse again until dough forms. Remove the dough from the food processor and place on a lightly floured surface; like a pastry mat or cutting board.
- Roll the dough out until it is approximately 1-inch thick; then cut the biscuits out of the dough. Re-roll the dough as needed to form 8 biscuits.
- Line the baking sheet with parchment paper, place the biscuits on the pan; then brush the remaining oil on top.
- Bake for 10-14 minutes or until the biscuits rise and are lightly browned on top. Serve hot with oil dipping sauce or butter.
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