Garlic & Rosemary Infused Butter Biscuits
Take one bite out of these buttermilk biscuits, and you'll exclaim— the laaaayers! Created by Justin Chapple, Culinary Director-at-Large at Food & Wine, and his wizardly talents, this biscuit recipe is a true, unique delight. The secret? There are a few. Mainly, infuse garlic and rosemary into butter, freeze the butter, and grate the butter into the dry ingredients. Seriously, you have to try this one.
Yields: 4 biscuits
- 1 ¼ cups all-purpose
- 1 tbsp baking powder
- 1 tsp kosher salt
- ½ cup plus 2 tbsp buttermilk
- 4 sticks unsalted butter (for infusion)
- chopped garlic (for infusion)
- chopped fresh rosemary (for infusion)
Pack LĒVO Herb Pod with garlic and rosemary and place inside the reservoir. Add unsalted butter to the reservoir. Set LĒVO to Infuse for 30-60 minutes at
Once finished, dispense the infused butter and refrigerate until solidified.
Form the butter into a log, and place in the freezer until it's firm (about 20 minutes) before using it in the recipe.
You only need 4 tbsp for this recipe. The rest can be used in other recipes, or served on the side of your biscuits!
Preheat the oven to 450°F.
In a large bowl, whisk the flour, baking powder, and salt.
Working over the bowl, using a box grater, shred 4 tbsp infused butter into the flour.
Toss the butter and flour together, then stir in the buttermilk just until the dough is moistened.
Turn the dough out onto the surface and fold the dough over itself a few times, just until it comes together.
Pat the dough into a 3/4-inch-thick rectangle. Using a large knife, cut the dough into 4 biscuits.
Transfer the biscuits to a parchment paper-lined baking sheet.
Bake the biscuits for about 15 minutes, or until golden.
Let the biscuits cool slightly on the baking sheet before serving. Enjoy!
Recipe by Justin Chapple, Culinary Director-at-Large at Food & Wine.