Italian Rosemary Biscuits

This savory Italian biscuits with rosemary, fennel and orange zest are flaky, fragrant and comforting. Best enjoyed fresh out of the oven while still a little warm on their own or with some jammy roasted cherry tomatoes.

Course Baked Goods

Cuisine Italian

Keyword Italian biscuits

Prep Time 15

Cook Time 25

Total Time 40

Servings biscuits

Calories 201kcal

Author Florentina

Ingredients

3 cups all purpose flour
1/2 tsp baking soda
1 Tbsp baking powder
1 tsp fine sea salt
1 Tbsp fennel seeds lightly toasted
1 sprig rosemary (about 1 Tbsp leaves only -chopped)
Zest from 2 oranges (about 1 Tbsp or so)
12 Tbsp margarine or vegan butter (cold + cut into small pieces)
1.25 cups cashew milk (or plain unsweetened plant milk)
1 Tbsp apple cider vinegar

Instructions

Preheat oven to 425”F with the rack in the middle. Have a large cast iron skillet ready.
In a large mixing bowl whisk together flour, baking soda, baking powder, salt, orange zest, fennel seeds and rosemary.
Add the butter to the flour mixture and using your hand work it into the flour mixture until it resembles coarse wet sand. Work fast and do your best not to overdo it (those little pockets of butter will be give the magic to your biscuits as they bake in the oven).
Combine the milk and vinegar and pour it in the center of the flour mixture. Use a spatula and combine until a dough forms.
Line your counter with a large piece of parchment paper and dump the biscuit dough on top. Use the palm of your hands to press down on it to a 3/4 inch to 1 inch thickness circle.
Using a 2.5 inch biscuit cutter make 8 to 12 biscuits by simply pressing the cutter into the dough. DO NOT TWIST the cutter.
Have a large cast iron skillet ready to place the biscuits in without touching each other. Bake for 25 minutes or until nicely golden on top.

Notes

Note: Any leftover biscuit dough can be gathered together to create extra biscuits but be careful to not knead or overwork it, just make it stick together and lightly shape it into a rustic biscuit or cut again with the biscuit cutter.

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