Simple Salted Rosemary Buttermilk Biscuits with a Cranberry Compote
These biscuits are simple, tangy, flaky and super buttery. Plus, they get a flavor boost from the addition of rosemary and salt. Serve them warm with some extra butter and an orange scented cranberry compote or any fruity and tart jam/marmalade!
I didn’t try my first biscuit until we made them at The Culinary Institute of America in our basic fundamentals course, and I was blown away at how good they were.
Ever since then, I have had an appreciation for them, because, in the North at least, they’re really not a staple. Biscuits are quite special because they have a flake almost like a croissant without any of the work. Of course, they’re completely different pastries, but I think biscuits are unique and deserve way more love up here! They’re easy to make with only a handful of ingredients, as long as you know the technique.
To make biscuits you need to know 2 things:
Temperature matters
Less is more
To elaborate: Everything needs to be cold! As cold as possible, at least. I like to cube the butter and place it back into the fridge when I’m done, and the same goes for the buttermilk. Measure it, then put it back into the fridge. When making the biscuit dough, if you know you have warm hands, don’t use them, as they’ll make the butter too warm when you’re working it into the dry ingredients. And, just incase, I always put the biscuits in the freezer for about 20 minutes to ensure they’re cold before they go into the oven.
In terms of less is more, this refers mostly to working the dough. For the recipe, after you’ve dealt with the cold ingredients, you measure out the dry and combine them. When it comes time to add the butter to the flour, I think it’s best to use your hands or a tool like a pastry cutter. Some people use a food processor, but, I think that leaves room for overworking. You can use a pastry cutter, a fork and knife, or your hands (if they’re not warm) to break the butter into the flour. I usually use a fork and knife and then my hands at the end to make sure the butter is in pea size pieces. When you add the buttermilk, you want to work it in the dough with your hands and gently knead it until it mostly comes together. Then, dumping the dough onto a lightly floured surface, you gently shape it into a thick 1 to 1 1/2 inch rectangle. Using a knife, cut it into 8 even squares. I don’t suggest using a round cutter, because it isn’t necessary for this and it can crush the beautiful layers you have created, resulting in a flatter biscuit. Using one swipe, cut them with a large knife. After this, you just freeze them for a bit, then brush them with an egg wash, and bake!
If you follow that, they’ll come out perfectly!
These biscuits have a wintery-twist with some fresh rosemary! I am sure you could use dry, however I would reduce the amount a bit since dried herbs are a lot stronger. You top the biscuits with flaked salt (a MUST) and extra rosemary!
The buttermilk adds a lot of flavor, and it isn’t balanced out with baking soda or sugar, so it is apparent in the biscuits!
To balance out the fat and tang of the biscuits, a lightly sweetened fruity spread that also has a bit of sour to it is a great addition. I made a simple cranberry compote with fresh cranberries, sugar, water, a pinch of salt, and orange zest (recipe included below) and it was the PERFECT pairing sandwiched with a little bit of extra butter in the biscuit.
They’re best right out of the oven, but you can store them room temp in an airtight container and refresh them in the oven the next day.
These biscuits are the perfect appetizer or side to your holiday dinner, trust me.
Want to make them ahead? Make the biscuit dough, cut them, then place them on a sheet tray, wrap them tightly so they don’t dry out, then place them in the fridge until you’re ready to brush with the egg wash and bake them (I wouldn’t do longer than overnight).
SIMPLE SALTED ROSEMARY BUTTERMILK BISCUITS WITH A CRANBERRY COMPOTE
makes 8 biscuits
Ingredients
3 cups (360g) all purpose flour
2 ¼ tsp (8g) baking powder
2 ½ tbsp chopped fresh rosemary, chopped then measured (½ tbsp reserved)
1 tsp salt
2 sticks (226g) unsalted butter, chilled and divided + more for serving
1 cup of buttermilk, chilled
1 egg
flaked sea salt
cranberry compote (recipe below) or your favorite jam/marmalade
Instructions
Cube 14 tbsp (1 ¾ sticks) of butter (reserve the extra 2 tbsp to the side) and measure out the buttermilk, then place them both back into the fridge. Preheat the oven to 400F and line a baking tray with oven safe parchment.
In a large bowl, combine the flour, baking powder, 2 tbsp of the chopped rosemary and salt. Add in the cubed butter, then cut/mix with a fork and knife, pastry cutter or with your hands (if your hands are warm try not to use them) until the butter is in crumbs about the size of a pea.
Add in the cold buttermilk, and lightly knead it in the bowl until it comes together but is still a bit shaggy.
Pour the dough and all of the bits onto a lightly floured surface, then gently work it into a rectangle that is about 1-1 ½ inches thick. With a knife, cut the rectangle into 8 even biscuits, then place onto the baking tray.
Place the tray with the biscuits into the freezer for about 15-20 minutes.
While the biscuits are chilling, melt the remaining 2 tbsp of butter. After the butter has cooled slightly, in a small bowl combine the butter, egg and 1 tablespoon of warm water and whisk together.
Once chilled, brush the biscuits with the egg wash. Top each one generously with flaked sea salt and the remaining ½ tbsp rosemary, then place it into the oven for about 20-25 minutes until they’re golden brown and lifted.
Serve with a bit of extra butter and the cranberry compote or your favorite tart and fruity jam.
If you have any left over, store them in an air tight container for a day, then refresh them in a warm oven before serving.
CRANBERRY COMPOTE RECIPE
(Makes about ½ cup)
Ingredients
1 cup fresh cranberries
¼ cup water
½ tsp orange zest
2 tbsp granulated sugar
pinch of salt
Instructions
Combine all ingredients into a small sauce pot and bring it to a boil.
Let the mixture boil for about 5-7 minutes, or until the cranberries have started to cook down slightly, then remove from heat.
Serve warm with biscuits and/or store in the fridge for future use!
