- Hey, everyone.

Welcome back to another episode of The Baking Journal.

Today, we are making these delicious, wonderful rosemary biscuits.

They're light, they're fluffy, they're easy to do, and I can't wait to show you.

So let's get started.

First, preheat the oven to 425 degrees, and then line your pan with parchment paper.

We're gonna start with mixing up our dry ingredients.

In the bowl, I've got two cups of flour.

To that, I am adding a little bit of salt, and a little bit of baking soda.

Then, I've got a tablespoon of sugar, and then I have one tablespoon of baking powder.

Because these are rosemary biscuits, I have chopped up one tablespoon of fresh rosemary, and that goes in the mix.

You can adjust the rosemary a little bit up or a little bit down, depending on your taste preference.

For our wet ingredients, I'm adding eight tablespoons of hot melted butter into cold buttermilk.

This process creates little clumps of butter, and once they are mixed into the dough and melt, they form little bursts of steam to help the biscuits have a lovely rise.

So I'm just gonna get that mixed together, and then add it to the dry ingredients.

This is a pretty dry biscuit dough, but that's exactly what you want.

So we're gonna finish mixing our flour into our biscuits on our surface, and then we're just gonna knead it together.

I am making little rosemary biscuits, so I've got, this is about a 1 1/2 inch cookie cutter or biscuit cutter.

I'm just gonna cut out as many as I can get, and I am going to put that in our parchment-lined pan here as I cut 'em.

To finish these off, I'm topping them with melted butter, and then placing them into the preheated oven for 12 minutes until they're golden brown.

(bright music) (oven rack rattling) (bright music) (bright music) Here they are.

Woo hoo!

They look and smell yummy.

Just gonna brush 'em with a little extra butter on top 'cause why not?

Let's just sprinkle each one with a piece of rosemary or two, so everyone knows that they're rosemary biscuits.

I wish you guys were here and could smell these biscuits.

You can really smell the rosemary come out, and they're just beautifully golden brown.

Let's give it a taste.

(bright music) Oh my gosh.

You taste the rosemary, that earthiness, and then you get the buttery hit, a little bit of tang from the buttermilk.

Ugh, these are fluffy and light, and just absolutely delicious.

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Hit that like button, and I'll see you again soon on another episode of The Baking Journal.