If you are craving to try the best biscuits that are lighter and easier to make, then I have just what you owe it to yourself to try with my Buttermilk Rosemary Biscuits. Similar recipes use butter or shortening and are made as a rolled dough that is cut into the shape you want. However, these homemade biscuits skip that hassle and use canola oil, which is better for your heart and requires virtually no effort since they are made like a cookie cutter. In this post, I will give you hints on how to make these delicious healthy Buttermilk Rosemary Biscuits that keep cholesterol levels in check and reduce the time you spend working in your kitchen.
Tips and Tricks: How to Take Your Cookies to the Next Level
When you're hungry for biscuits but don't have buttermilk, you can make this easy biscuit recipe using this buttermilk substitute. All you need to do is add two teaspoons of vinegar to the milk and the problem is solved. I do this all the time and get equally wonderful light and flaky buttermilk rosemary biscuits.
Fresh rosemary is a woody, aromatic herb that always tastes superior to the dried herb because of its subtle notes of pepper, lemon, and mint, but I never let that stop me from enjoying these quick and easy cookies. If you have the fresh herb, two teaspoons is equal to the amount of the dried form of the herb.
Sometimes baking soda, when added directly to ingredients, can cause an unpleasant bitter taste if it sits in one place. What I like to do for these homemade buttermilk biscuits is to sift the baking soda in with the dry ingredients, which distributes it more evenly.
Mix ingredients only until moistened, as overworking cookie dough can result in tough cookies instead of the light, tender delights they are.
These slightly sweet rosemary crackers are fabulous to serve with dinner, lunch, or just as a snack. I love them cut in half to make a mini sandwich with a thick slice of cheddar, Montgomery Jack, American, or whatever cheese you prefer.
Try these light buttermilk rosemary biscuits at home. I am sure that once you try them, you will be glad you found this recipe. Please also share my recipe with your family and friends and come back to my blog for more.
Light Buttermilk and Rosemary Cookies
2-1/4 cups flour
2 tablespoons of sugar
3/4 teaspoon dried rosemary or 2 teaspoons fresh rosemary
1 ½ teaspoon baking powder, leveled
½ teaspoon salt
½ teaspoon baking soda, level
½ cup canola oil + 1 tablespoon
3/4 cup buttermilk or sour milk
- Preheat oven to 400 degrees.
- Mix well in a large bowl: flour, sugar, baking powder, baking soda, salt and rosemary.
- Add the canola oil and buttermilk and mix into the dry ingredients. Mix just until the ingredients are moistened and incorporated.
- Place cookies on a well-greased baking sheet.
- Place them in the oven at 400 degrees and bake for about 10 to 12 minutes, depending on the size you make them. They should be lightly browned when done.
- ENJOY!
More delicious homemade cookie recipes from me
Cornmeal and cheddar cheese biscuits
Buttermilk and mozzarella biscuits
If you're in the mood for the best biscuits without all the work that are also better for you, then I've got just what you owe it to yourself to try with my Buttermilk Rosemary Biscuits.
Course:
Dinner
Kitchen:
American
Keyword:
better for you, buttermilk, rosemary buttermilk biscuits, buttermilk biscuits, easy biscuit recipe, light and flaky, rosemary
Servings: 12
:
-
2-1/4
cups
Of flour -
2
tablespoons
of sugar -
3/4
teaspoon
dried rosemary or 2 teaspoons fresh rosemary -
1 ½
Teaspoons
baking powder
level -
½
Teaspoons
of salt -
½
Teaspoons
of sodium bicarbonate
level -
½
cups
canola oil + 1 tablespoon -
3/4
cup
whey or sour milk
-
Preheat oven to 400 degrees.
-
Mix well in a large bowl: flour, sugar, baking powder, baking soda, salt and rosemary.
-
Add the canola oil and buttermilk and mix into the dry ingredients. Mix just until the ingredients are moistened and incorporated.
-
Place cookies on a well-greased baking sheet.
-
Place them in the oven at 400 degrees and bake for about 10 to 12 minutes, depending on the size you make them. They should be lightly browned when done.
-
ENJOY!
