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ROMANS 14: 20

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Honey Rosemary Buttermilk Biscuits

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Aug 2nd, 2015

These savory buttermilk biscuits are the EPITOME of comfort food!  My husband and I first discovered these breakfast-treat beauties while staying at a B&B in upstate New York.  I modified the recipe to make it gluten-free and substituted the sugar with honey, which enhances the rosemary and adds a touch of sweetness.


  • 2 & 1/4 cups of Bob's Red Mill 1 to 1 Baking Flour Gluten Free
  • 1 tablespoon baking power
  • 2 teaspoons minced fresh rosemary - or - 3/4 teaspoon of dried rosemary, crushed
  • 3/4 teaspoon of kosher salt
  • 1/2 cup (1 stick) butter, cold and cut up into pieces
  • 1 large egg
  • 2 tablespoons of honey
  • 3/4 cup of buttermilk
  • Approx. 1/8 cup of melted butter (to brush on batter prior to baking)
  • (Chopped parsley for garnish if desired)


Preheat over to 400 degrees fahrenheit.

In a large bowl, whisk together the flour, baking powder, rosemary and salt. Cut in the butter pieces (I used a pastry blender) until the mixure resembles coarse crumbles.

Lightly beat the egg and add to the buttermilk, then add the honey. Combine the buttermilk mixture into the dry ingredients - just until moistened (Note: It should be a little dry and sticky when you are done.)

Fill a muffin pan with paper liners then fill each liner with batter to approx. 3/4 full. Brush batter with melted butter.

Bake for 10 to13 minutes or until a toothpick comes out clean, than put muffin pan under broiler (low setting) to lightly brown tops of biscuits.

Remove from oven and cool for 5 minutes before removing the filled liners from muffin pan to a wire rack. Place muffins on a serving plate, drizzle with a touch of honey and garnish lightly with chopped parsley if desired.

Yield: 1 dozen


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