Breads & Bakingcarriesexperimentalkitchen
Rosemary Olive Oil Biscuits
These homemade biscuits made with fresh rosemary, lemon juice and extra virgin olive oil are light and airy.
👥 8 Servings⏱️ Prep & Cook: 27 min⏳ Prep: 15 min🔥 Cook: 12 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- food processor
- cutting board
- pan
- baking sheet
📝 Preparation Steps
1
Preheat the oven to 425 degrees F.
2
Add the rosemary, flour, baking powder, baking soda and salt to the food processor; then pulse until the rosemary is finely chopped.
baking powder1 tablespoon
3
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.
lemon juice2 tablespoons
4
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.
5
Line the baking sheet with parchment paper, place the biscuits on the pan; then brush the remaining oil on top.
6
Bake for ⏱️ 10-14 minutes or until the biscuits rise and are lightly browned on top. Serve hot with oil dipping sauce or butter.
Nutrition Facts
calories
207 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
310 mg
protein Content
4 g
cholesterol Content
3 mg
carbohydrate Content
26 g
saturated Fat Content
2 g
unsaturated Fat Content
8 g
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