Skip Navigation Links
  Skip Navigation Links  

Breads, Rolls, and Muffins - Rustic Garden Herb Biscuits

  • 31/4 cups all-purpose flour
  • 6 tablespoons sugar
  • 3 teaspoons baking powder
  • 2 teaspoons dried minced onion
  • 2 teaspoons minced fresh basil
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon snipped fresh dill
  • 1 garlic clove, minced
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon minced fresh rosemary
  • 1 cup cold butter, cubed
  • 3/4 cup shredded Monterey Jack cheese
  • 11/2 cups buttermilk
  • 1/4 cup chopped roasted sweet red peppers
  • Rosemary butter:
  • 1/4 cup butter, softened
  • 1 teaspoon honey
  • 1/2 clove garlic, minced
  • Dash minced fresh rosemary

Preheat oven to 350ยบ. In a large bowl, whisk together the first 11 ingredients. Cut in butter until mixture resembles coarse crumbs; stir in cheese. Add buttermilk and peppers; stir just until moistened.
Drop mixture by 1/3 cupfuls into greased muffin cups. Bake 25-30 minutes or until golden brown. Cool five minutes before removing from pan to a wire rack.
In a small bowl, mix rosemary butter ingredients until blended. Serve with warm biscuits.
Submitted By: Mildred H. Edwards
Wilson Farmers Co-op
Number of Servings: 0
Print 3x5 recipe cards
Keeping Up
Market watch
National ag news
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
This document copyright © 2023 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice