With Thanksgiving coming up this weekend, I’m sharing some new recipes you might want to incorporate into your family feast.
Earlier this week, I showed you how to make a new take on on an old classic: Cranberry-Goji Sauce. Because friends don’t let friends eat cranberry sauce out of a can.
Today, another side you can serve with your tofurky (or turkey). Light-as-a-feather, perfect-for-fall Rosemary Biscuits.
This time of the year, I have so much, let me repeat: so much rosemary. And sage. Tons of it. But it’s also the greatest time of the year to use it–these woody herbs are perfect with the heartier dishes that we start to crave this time of the year–specifically–root vegetables and braised meats. Although, there was that one time I made mine into an ice cream…
Biscuits are incredibly comforting. And they are really appropriate for any time of the day. Down south, they eat them for breakfast with a country sausage gravy. But they work with lunch, for a snack with a slice of cheese, or warm and piled high as an accompaniment to your dinner.
Bring these to your Thanksgiving pot-luck, and you will be the belle of the ball.
Rosemary Biscuits
(recipe courtesy of Emeril Legasse)
- 1 cup flour
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp salt
- 3 tbsp butter, diced and chilled
- 1 tbsp minced fresh rosemary (leaves only–strip them off the woody stems)
- 1/2 cup buttermilk (more as needed)
- In a large mixing bowl, place the dry ingredients, and mix them together well.
- Add in the butter and smush it into the flour mixture with the back of a fork, until the mixture resembles coarse crumbs. Add the rosemary.
- Add the buttermilk a little at a time and, using your hands, work it in just until the milk is thoroughly incorporated and the dough holds together. The dough will be a little shaggy and wet. Add up to an additional 1/4 cup buttermilk, a tablespoon at a time, if the mixture is too dry. Take care not to overwork the dough.
- On a lightly floured surface, pat the dough into a rectangle about 6 inches wide and 1/2 inch thick. Using a pizza cutter, slice the biscuit dough into about 8 biscuits.
- Place the biscuits on a baking sheet and bake until golden on top and lightly brown on the bottom, 10 to 12 minutes, in a preheated 400 degree oven.
*note* grated cheddar cheese added at the same time as the rosmary would also make this recipe winning.