Can I just first say how happy I am that we’re out of winter? With the exception of one slightly snowy day this week, we’ve had such great weather. Sunny and above 50 degrees- that’s what I’m talking about! Just a few more weeks and we’ll probably start getting some rain and then Colorado will be gorgeous yet again. I think spring in Colorado is so very pretty, I cannot wait.
I love utilizing herbs in pastries. LOVE LOVE LOVE it. Especially the more underrated herbs like rosemary. It is so delicious when used in a sweet way. These biscuits are not too sweet, a tart bite from the dried blueberry (or fresh if you prefer), and that hint of rosemary just gives it such a unique flavor that the combination will just keep you going back again and again for another bite. PERFECT with a cup of tea, eat these babies for breakfast, lunch or even dessert if you feel so inclined.
Blueberry Rosemary Sweet Biscuits
Flour 4 cups
Baking powder 2T
Baking soda 1/2 tsp
Sugar 1/2 cup
Salt ½ tsp
Butter, cold cubed 4T (2 oz.)
Cream 2 cups
Rosemary, chopped 2 T
Dried or fresh blueberries 1 cup
Powder sugar ¼ cup (for dusting tops)
Place flour, baking powder, baking soda, sugar, and salt in a mixing bowl fitted with a paddle attachment. On low speed, add cubed butter, then cream. Add rosemary and blueberries. Mix should just come together, you do not want to overmix.
Remove from bowl and wrap in plastic. Chill for 30 minutes.
Preheat oven to 3705degrees F (190 C).
On a lightly floured surface, roll the dough out to about ½ inch thickness. Cut in desired shapes.
Place dough on a cookie tray, 1 inch apart from each other.
Place tray in freezer for 10 minutes (you want the pastry to be cold before baking).
Bake for 15-20 minutes, or until edges are golden brown. Sift some powdered sugar over the top and you’re good to go!