Rosemary- Garlic Butter Bath Biscuits

Rosemary Garlic Butter Bath Biscuits are buttermilk biscuits baked in a puddle of butter, fresh rosemary and garlic.

Rosemary Garlic Butter Bath Biscuits

These biscuits are a bit crisp on the outside and fluffy on the inside. The buttermilk gives them a tangy flavor. The garlic and butter are decadent. The butter literally bathes the biscuits as they bake. It’s a great recipe to make if you need a bread for your dinner, but you don’t have a lot of time. We love our billion dollar buttery biscuits recipe for the same reason!

This recipe comes from the newest cookbook by Ree Drummond (The Pioneer Woman): Dinner’s Ready! 112 Fast and Fabulous Recipes for Slightly Impatient Home Cooks. We love all of Ree’s cookbooks. They’re full of great, family friendly recipes!

Here are some of the family friendly recipes we’d like to make from the book:

• pickle chicken bites
• pull-apart cheeseburger sliders
• cheesy O’s
• Italian sausage pasta skillet
• pineapple chicken tacos
• mango chicken
• meaty pita pizza
• cheesesteak burger
• Italian oven meatballs
• instant cheesy mash
• chuckwagon brownies

🛒 Ingredients Needed:

• salted butter
• garlic cloves
• fresh rosemary
• self-rising flour
• kosher salt
• buttermilk
• fresh chives

✏️ How to make Rosemary Garlic Butter Bath Biscuits:

*The complete, printable recipe is in the recipe card at the end of this post.

1. Preheat the oven to 450℉.
2. Melt the butter in a small skillet, and add the garlic and rosemary. Stir to mix well. Turn off the heat and set it aside to stay warm in the pan.
3. In a large bowl, stir together the self-rising flour and salt. Pour in the buttermilk, stirring as you go until everything is incorporated. Note that the batter will be very sticky!
4. Pour the butter into a 3-quart baking dish, and the scrape the biscuit dough right on top. Gently push the dough out to the edges. You’ll see the butter coming up around the outside.
5. Flour the blade of a bench scraper or spatula and score two lines evenly spaced the long way (cutting the dough into thirds) and two cuts up the short way. You’ll wind up with 9 biscuits.
6. Bake the biscuits until the top is very golden, 28 to 30 minutes. Let the dish sit for 5 minutes, and then sprinkle on the chives. Serve warm.

➡️ Tips and Substitutions:

• For me, this recipe turns out delicious any way you make it. But you can make it even better if you use a butter that is amazing. I like the Kerrygold Irish Butter. It’s so good!!
• Use fresh thyme in place of rosemary, if you’d like.
• You must use self-rising flour for this recipe. If you don’t have this type of flour and you don’t wish to buy a bag, you can make it. Making self-rising flour at home is easy. For this recipe, add 3 cups of all purpose flour to a bowl. Then whisk in 4 1/2 teaspoons of baking powder and 3/4 teaspoon salt. Then you’ll have self-rising flour!

✔️ Make ahead tip:

This is not a recipe that I recommend trying to make ahead. These are definitely better hot out of the oven than reheated or eaten at room temperature.

❤️ What I Love About This Recipe:

1. What’s not to love? They are buttery delicious.
2. I love that the top crust is crusty. And in my opinion, the corner pieces are best!
3. This is a quick and easy way to make some biscuits.

Recipes using Rosemary:

• Cheesy Lemon Rosemary Artichoke Dip
• Easy Baked Garlic Shrimp
• Rosemary Pork Roast
• Grilled Lemon Rosemary Chicken Tenders
• Lemon Pepper Rosemary Marcona Almonds