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Blueberry Rosemary Sweet Biscuits

Saura Kline
Biscuit dough with fresh rosemary and dried blueberries
Servings 20


  • 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


  • 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!