Rosemary Flower Buscuits

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! 

This bee agrees with me.

This bee agrees with me.

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
  1. Preheat oven to 425. Prepare a baking sheet with parchment paper, a silicone mat, or spray with some cooking oil.
  2. In a large bowl, whisk together flour, baking powder, salt, sugar, and rosemary until mixed.
  3. Add butter and use your hands (or a pastry cutter) to cut butter into dough until it becomes small chunks.
  4. Add milk and stir until a dough forms.  If dough is too dry, add more milk.
  5. Drop dough by the 1/2 cup onto baking sheet.
  6. Bake until golden brown, about 20 minutes.  Serve immediately.
Crispy outside, gooey inside.  I love biscuits so much.

Crispy outside, gooey inside.  I love biscuits so much.

Mmmmm butterrrrr.

Mmmmm butterrrrr.