Good Sunday morning, everyone!!!! I recently shared these tasty homemade rosemary and garlic biscuits on What’s Cooking with Ruthie for my monthly recipe contribution. I love being a part of her monthly crew because I get to relish in Southern stuff for her audience. Down here we all know the power of a biscuit on the breakfast table, so it was fun to share that with Ruthie’s readers.
These biscuits are super easy and just might have you ditching the can even though that spoon pop is pretty darn fun. We hosted a New Year’s Day brunch and had leftover beef tenderloin and needed biscuits. After all the hard work that I put in to the menu, I just couldn’t stomach buying a can of biscuits so decided to make these super easy biscuits instead. And truthfully, they only take about an extra 10 minutes to make over the easy canned route. I also love that you can add some flavor to these as well. For mine I added rosemary and garlic, but honestly you could do anything. The rosemary and garlic went great with the tenderloin and when I made them again they were DELISH with Howell Farms’ Tomato Jam. They re-heat up well, so make a batch and keep them on hand for those busy weekday mornings.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 teaspoons fresh rosemary, chopped
- 1/2 cup shortening
- 3/4 cup milk
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine flour, baking powder, salt, garlic powder and rosemary. Using a whisk, whisk together the dry ingredients. Add the shortening. Using a fork mix together flour mixture and shortening by pressing it against the side of the bowl until the mixture becomes crumbly and there are no large clumps of shortening. Add milk and stir using the fork. The dough should pull away from the bowl. Form into a ball.
- Flour a wooden cutting board or other flat surface. Roll out biscuit dough to about 1/2" thickness. Using a biscuit cutter or round cookie cutter or small bowl, press out biscuits. Place them on a greased baking sheet. Bake in 350 degree F oven for about 12 minutes or until top is golden. Serve tomato jam, pepper jelly or top with scrambled eggs, cheese and bacon for a tasty breakfast sandwich.
If you like this breakfast recipe, you might like to try one of these for your next family breakfast:
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