Potato Rosemary Biscuits

These Rosemary Biscuits are a twist on the typical buttermilk biscuit recipe: this time with fluffy baked potatoes and fresh rosemary in the buttermilk biscuit dough.

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Creating this Rosemary Biscuit Recipe

Last week I had the craving for pot pies, but instead of  a typical chicken pot pie with buttery pie crust, I wanted to experiment with beef and a little different kind of crust.

I had 3 lbs of stew beef in the freezing waiting to be used. Instead of baking up a pie crust for the pot pie, I topped the filling with these fluffy, Rosemary Potato Buttermilk Biscuits.

It was the best beef pot pie I’ve ever had! But the special biscuit topping was so tasty that I thought it deserved a post of its own.

I have a soft spot for baked goods like muffins, scones, and biscuits. They can be frequently found stashed away in our freezer – though they never last long.

What I Love About these Rosemary Biscuits

Besides having a baked potato mashed up in the dough, the combination of cake flour and all-purpose flour (you can also substitute freshly spelt flour from spelt berries) with the very cold butter make this recipe especially flaky and tender.

Rosemary Potato Buttermilk Biscuits might make a perfect beef pot pie crust, but they’re also great served with dinner or even just stored in the freezer for a snack.

I think I ate about 4 of these Rosemary Potato Buttermilk Biscuits while photographing them.

Tools Needed to Make Rosemary Biscuits

You’ll need a few kitchen tools to prepare this recipe. Here’s what I recommend having on hand before getting started:

• Sharp Knife and Cutting Board – to chop the fresh rosemary with.
• Measuring Cup and Spoon Sets – to measure the ingredients.
• Potato Ricer – to mash the baked potato.
• Small Bowl – to combine the mashed potato and buttermilk in.
• Wire Whisk – to whisk the mashed potato buttermilk mixture.
• Large Bowl – for sifting the dry ingredients in.
• Food Processor, Pastry Cutter, or Box Grater – to cut the butter into the flour mixture.
• Wooden Spoon – to stir the buttermilk mixture into the butter and flour mixture.
• Rolling Pin – to roll dough out with.
• Biscuit Cutter – to cut the biscuit dough into individual biscuits.
• Baking Tray – to bake the rosemary biscuits on.
• Wire Rack – to cool the cooked biscuits.

What’s in these Rosemary Biscuits?

This recipes makes delicious biscuits with what are mostly pantry staple ingredients. Here’s what you’ll need to make this biscuit recipe:

• Russet Potatoes
• Buttermilk
• All-Purpose Flour
• Cake Flour
• Granulated Sugar
• Baking Powder
• Baking Soda
• Sea Salt
• Butter
• Fresh Rosemary

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How To Make Rosemary Biscuits

1. Heat oven to 450 degrees F.
2. Scoop the flesh out of baked potatoes and combine it with buttermilk until smooth.
3. Then, in a large bowl, combine flours, sugar, baking powder, baking soda, and salt.
4. After that, cut the cold butter into the flour mixture. Then, stir the buttermilk mixture into the dry ingredients until just combined.
5. Turn dough out on a lightly floured surface and gently knead until you can form a rough ball.
6. Roll the dough until it is 1/2 – 3/4 inch thick. Cut the dough with a biscuit cutter.
7. Place biscuits on a parchment paper lined sheet pan. Transfer to the preheated oven and bake until golden brown.
8. Cool on a wire rack until cool enough to handle. Serve.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Cutting Flour into Butter for Biscuits

Don’t know what it means to cut butter into flour or what a pastry cutter is, then check out my tutorial with 4 different ways to cut butter into flour.

The box grater method for cutting butter into flour works great for me. It saves time and energy because you don’t have to wash the food processor – which is pretty much my least favorite appliance to clean!

Tips for Making the Best Rosemary Biscuits

• For best results, use cold butter. The best biscuits are fluffy, tender, and flaky. Caold butter is necessary for that.
• Don’t over measure the flour. Using too much flour is another reason that you might end up with dry scones. Proper measuring technique – fluff, scoop, and level. Or, you can use a kitchen scale and weigh 4 ounces per cup of all-purpose flour.
• The dough should resemble a coarse meal with bits of butter the size of peas throughout the dough.
• Don’t over mix the dough when you’re preparing these flavorful biscuits. Mix the dough gently until just combined. Overzealous kneading will cause even the fluffiest biscuits to become tough.

Rosemary Biscuit Recipe FAQs

Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.

How to Serve Rosemary Biscuits

• Use them in place of traditional biscuits and top them with sausage gravy for biscuits and gravy.
• Serve them at your holiday table for Thanksgiving or Christmas.
• Alongside your evening meal in place of dinner rolls.
• As a pot pie crust when making Chicken Pot Pie with Biscuit Crust or for this Beef and Vegetable Pot Pie with Biscuit Crust.

Try these Rosemary Biscuits at Home!

Next time you’re looking for recipe for homemade biscuits with fresh herbs, give this rosemary biscuit recipe a try!

Did you love the combination of fragrant rosemary with the butter biscuit? Leave a comment below and give it a review for others to see what you thought of this great recipe.

On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this rosemary biscuits recipe!

More Biscuit Recipes

• Ham and Cheese Biscuits
• Cinnamon Biscuits
• Chive and Parmesan Biscuits

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

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Have you ever made buttermilk biscuits with rosemary?