Walnut Rosemary Biscuits Recipes

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ROSEMARY WALNUTS



Rosemary Walnuts image

My Aunt Mary started making this recipe years ago. Each time we visited, she would have a batch ready for us. The use of cayenne adds an unexpected zing to the savory combo of rosemary and walnuts. When you need a good housewarming or hostess gift, double the batch and save half for yourself. -Renee Ciancio, New Bern, North Carolina

Provided by Taste of Home

Categories     Snacks

Time 20m

Yield 2 cups.

Number Of Ingredients 5

2 cups walnut halves
Cooking spray
2 teaspoons dried rosemary, crushed
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon cayenne pepper

Steps:

  • Place walnuts in a small bowl. Spritz with cooking spray. Add the seasonings; toss to coat. Place in a single layer on a baking sheet., Bake at 350° for 10 minutes. Serve warm, or cool completely and store in an airtight container.

Nutrition Facts : Calories 166 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

RIDICULOUSLY EASY ROSEMARY PARMESAN BISCUITS



Ridiculously Easy Rosemary Parmesan Biscuits image

These Ridiculously Easy Rosemary Parmesan Biscuits can be thrown together with minimal effort and can be served for breakfast, lunch or dinner! They're also ridiculously delicious!

Provided by Chris Scheuer

Categories     Breads     Breakfast     Dinner     Lunch

Time 25m

Number Of Ingredients 13

1 cup cold buttermilk
8 tablespoons butter
2 cups all-purpose flour
⅓ cup finely grated Parmesan cheese
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh rosemary
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
1 tablespoon melted butter
½ teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh parsley

Steps:

  • Adjust oven rack to middle position and heat oven to 425°F. Line a sheet pan with parchment paper or spray a sheet pan with cooking spray.
  • Measure 1 cup of buttermilk and place cup in the freezer while prepping other ingredients (you want it to be in the freezer 10 -15 minutes.
  • Place butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to the microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
  • Whisk flour, Parmesan, herbs, sugar, baking powder, baking soda and salt in a large bowl. Stir to combine.
  • After buttermilk has been chilled in the freezer for at least 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules.
  • Add buttermilk mixture to dry ingredients and stir with a rubber spatula just until all flour is incorporated and batter pulls away from sides of the bowl. The dough will be fairly stiff and not super wet. If the dough is wet and loose, add more flour 1 tablespoons at a time, stirring to combine, until dough is fairly stiff.
  • With an ice cream scoop (see Café Tips for sizes) or a spoon, scoop the dough in rounded mounds onto the prepared sheet pan, spacing about 1½-2 inches apart.
  • Place in oven and bake until tops are light golden brown and crisp, 10 to 18 minutes. Check after about 8 minutes and every few minutes after that, as every oven is different.
  • Towards the end of the baking time, melt the one tablespoon of butter and stir in the rosemary and parsley. Brush the tops of the hot biscuits with melted herb butter. Serve and enjoy!

Nutrition Facts : Calories 215 kcal, Carbohydrate 22 g, Protein 5 g, Fat 12 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 32 mg, Sodium 399 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

WALNUT ROSEMARY BISCUITS



Walnut Rosemary Biscuits image

Serve these savory, aromatic biscuits warm topped with a bit of butter and lavender honey.

Provided by Matthew Dean

Time 27m

Number Of Ingredients 10

2 cups all-purpose flour plus additional for rolling
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, chilled and cubed
3/4 cup half and half cream
1/2 cup toasted California walnuts, roughly chopped
2 tablespoons lavender honey
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon orange zest
1 tablespoon half and half cream

Steps:

  • Preheat oven to 450°F.
  • In food processor bowl, combine 2 cups flour, baking powder and salt. Blend briefly. Add chilled butter and process until mealy texture. Add remaining ingredients and blend just until moist.
  • Turn dough onto lightly floured surface and knead until dough forms a ball. Do not over-knead or biscuits will become tough!
  • Roll dough out to from a rectangle, 3/4 -inch thick. Cut rectangle into 12 pieces. (If making appetizer size biscuits, cut dough into 24 small rectangles.) Place biscuits 1 inch apart on baking sheet. Brush tops of biscuits with half and half cream.
  • Bake 10 to 12 minutes or until golden brown on top. Serve warm.

Nutrition Facts : Calories 205 cal, Cholesterol 26 mg, Carbohydrate 20 g, Protein 4 g

ROSEMARY BISCUITS



Rosemary Biscuits image

Make and share this Rosemary Biscuits recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Breads

Time 30m

Yield 1 Dozen

Number Of Ingredients 7

2 cups sifted flour
1 teaspoon salt
3 teaspoons baking powder
1/3 cup sugar
6 tablespoons margarine
1/2 cup milk
1/4 cup fresh rosemary leaf, finely chopped

Steps:

  • Sift flour,salt,baking powder and sugar together.
  • Cut margarine into mixture.
  • Add milk and mix to a stiff dough.
  • Add rosemary leaves,mix well.
  • Roll into thickness desired and cut with small biscuit cutter.
  • Place on greased baking sheet.
  • Bake at 425 for 10 minutes or until golden.

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