Must-Have Thanksgiving Dish: Rosemary Buttermilk Biscuits from EatMakeRead

For the month of November, we have asked some of our favorite food bloggers to share recipes for their must-have Thanksgiving dishes. Join us to see what will be on their tables this year and for years to come.

Rosemary Butter Milk Biscuits by Kelly from eatmakeread

Rosemary Buttermilk Biscuits by Kelly from EatMakeRead

One of my clearest Thanksgiving memories from growing up is watching my cousin Katie walk around my grandparents house shaking a jar filled with cream. During dinner we’d reap the rewards of her eager shaking skills by spreading creamy fresh butter over rolls or biscuits.

Now that I’m the one in the kitchen whipping up Thanksgiving dinner, I’ve carried on the tradition of making my own butter. Instead of shaking cream in a jar, I’ve taken to just pouring it in my food processor and letting it do all the hard work. Not only do you get amazingly tasty butter with the press of a button, but you get buttermilk too. (See Kelly’s recipe for homemade butter and buttermilk.) And let me tell you, biscuits made with fresh buttermilk might just steal the show. Especially if you jazz them up with a little fresh rosemary. They’re light and crumbly on the inside, golden and crispy on the outside. In my house, it’s not the turkey or the potatoes that I wake up the next morning thinking about, it’s these lovely little biscuits.

Since I’ve been making these, I’ve found there are a few key tips that help make a perfect biscuit, regardless of whether you use fresh butter and/or buttermilk:

Tip 1: Make sure the butter is super cold. The butter is what creates the flaky layers of the biscuit.

Tip 2: Work the dough as little as possible. You don’t want gluten to form because it will prevent the biscuits from rising and will create heavier biscuits.

Tip 3: After the dough is just mixed, plop it on a sheet of parchment. Pull two sides together until the dough forms a log. You can help it along a little, but it should naturally form into one by pulling the parchment then gently rolling it a bit. Instead of using a biscuit cutter, you can just slice the biscuits into 1/2-inch to 1-inch slices.

Rosemary Buttermilk Biscuits
makes about 12-15 biscuits

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 tablespoon fresh rosemary, finely chopped

1/4 cup (2 oz.) butter, preferably homemade, very cold and cut into small pieces

3/4 cup (or more) buttermilk, preferably homemade

1. Preheat the oven to 500°.

Lightly grease (or spray with cooking spray) a 9-inch cake pan.

In a medium bowl, whisk together the flour, baking powder, salt and rosemary.

Cut in the butter using a pastry cutter or two knives. The butter pieces should range in size from a large pea to a little lentil.

Add the buttermilk, gently stirring until the dough starts to come together. You will have a fairly wet dough.

Place the dough on a piece of parchment and form into a log. (See Tip #3.)

Slice the log into 1/2-inch to 1-inch wide biscuits.

Place the biscuits on a baking sheet, about 2 inches apart.

Bake for 10-12 minutes, or until biscuits are golden brown.

Kelly Carámbula is a graphic designer by day, a maker, baker and blogger by night. In addition to eatmakeread, Kelly designs and publishes a food magazine, Remedy Quarterly.

(recipe and images by Kelly Carámbula/eatmakeread)

What is your must-have Thanksgiving dish?