There isn’t a single traditional home in the south where biscuits aren’t a staple. We don’t make biscuits a lot in our house due to our busy schedules, but we do like to make them about once a week. This recipe is a quick cream biscuit recipe that can be easily whipped up in minutes. This minute is great on those nights you want a biscuit with your meal, but don’t want to spend a lot of time making them.
Prep Time: 5 min
Cook Time: 18-20 min
Ingredients
1 tbsp. fresh finely minced rosemary
2 cups all-purpose flour
3/4 tsp. salt
2 tsp. baking powder
1.5 cups heavy cream
3 tbsp. honey
Steps
- Preheat your oven to 425°F
- Whisk together the rosemary, flour, salt, and baking powder in a large bowl.
- Add the heavy cream and honey.
- Mix with a spoon until just about everything is roughly incorporated.
- Flour a flat working surface.
- Place the dough on the work surface and kneed the dough until everything looks uniform.
- Roll the dough out until about 3/8 of an inch thick.
- Cut out the biscuits in any shape you want. I tend to just free style them. You just want them rought all the same size so they cook evenly.
- Place the biscuits on a greased baking sheet.
- Bake for 18-20 minutes.
- Place the biscuits on a cooling rack and then consume.
These biscuits are super easy and super delicious. If you don’t want the rosemary in the biscuits, then take it out. The biscuits will still be delicious. I absolutely love making these to have with my biscuits and gravy. The rosemary compliments sawmill gravy so well.
