These buttery and flakey rosemary biscuits are super easy to make!
I’m teaming up with Anolon for the month of October, November and December of 2015 to create recipes for their site! Follow their hashtag #HolidayHosting for more recipes and fun! A special thanks to Anolon for sponsoring this post. I was compensated for developing the recipe on their site as well as this post and all Anolon products were provided by them. However all opinions above are totally my own and are not endorsed by Anolon.
I’m a huge biscuit fan. HUGE. If it was up to me, I’d eat biscuits every single day. And though I often opt for a simple drop biscuit because it’s super easy to make, there is something really special about a flaky biscuit. It’s not too difficult to make but you do need to fold the dough over and roll it out a few times. The most important thing to note is that in the beginning, you don’t want to use too much buttermilk and the dough will seem really crumbly. But as you work the dough and fold it, it becomes more and more like a biscuit dough. Check out my recipe for flakey rosemary biscuits over at the Anolon site!