blueberry_rosemary_biscuits_1

Blueberry Rosemary Sweet Biscuits

 

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

Yield 16-20

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)

Directions:

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!

Enjoy friends!

Blueberry Rosemary Sweet Biscuits

Biscuit dough with fresh rosemary and dried blueberries
Servings: 20
Author: Saura Madani

Ingredients

  • 4 cups flour
  • 2 Tbsp. baking powder
  • 1/2 tsp baking soda
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 4 Tbsp. butter, cold
  • 2 cups cream
  • 2 Tbsp. rosemary, chopped
  • 1 cup blueberries, dried

Instructions

  • 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!

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