We've already established that rosemary flowers are edible - so, here is a recipe for you! The flowers are pretty tiny, but if you look closely, they are SUPER beautiful!
Make sure to gather flowers from an area that isn't likely to have a lot of pollution or other "damage" (ahem, say, from animals...). Remove flowers and leaves from the stems and chop them up finely - then you can use them in any recipe that you might use rosemary in!
I don't know about you guys, but Seattle right now is completely obsessed with biscuits. This is good news for me, as I've loved biscuits since I was a little girl and used to make Bisquick biscuits with my dad all the damn time. Then, I moved away to college and Bisquick biscuits became a staple of my diet because they were quick, easy to make, and only needed two ingredients (Bisquick and milk). This worked nicely, because I was, at the time, very busy, very lazy, and very broke.
Imagine my delight when, as a real grown up (debatable?), I realized that it is actually SUPER EASY to make biscuits from scratch, especially if you are making drop biscuits. So consider this a fair warning: expect many variations of biscuits on this blog in the future.
Rosemary Flower Biscuits
Recipe Type: Baking | Author: Edible Terrain
Prep time: 5 minutes | Cook time: 20 minutes | Yield: 8 biscuits
I considered also adding some cheddar or Parmesan to these, or possibly come complementary herbs (sage? thyme?) - maybe next time.
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon chopped rosemary and rosemary flowers
- 1/2 cup cold unsalted butter, cut into 1/4 inch pieces
- 3/4 cup milk
- Preheat oven to 425. Prepare a baking sheet with parchment paper, a silicone mat, or spray with some cooking oil.
- In a large bowl, whisk together flour, baking powder, salt, sugar, and rosemary until mixed.
- Add butter and use your hands (or a pastry cutter) to cut butter into dough until it becomes small chunks.
- Add milk and stir until a dough forms. If dough is too dry, add more milk.
- Drop dough by the 1/2 cup onto baking sheet.
- Bake until golden brown, about 20 minutes. Serve immediately.