Herb butter biscuits

By Spencer Watts
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  • 3 cups (960 milliliters) flour
  • 2 teaspoons (10 milliliters) baking powder
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1 teaspoon (5 milliliters) dried rosemary
  • 1 teaspoon (5 milliliters) garlic powder
  • 3/4 cup (180 milliliters) chilled butter, roughly chopped
  • 1 1/4 cups (300 milliliters) milk
  • 1/4 cup (60 milliliters) chopped parsley


  1. Preheat oven to 350 F (175 C).
  2. Add flour, baking powder, salt, rosemary, garlic powder, and chilled butter to a food processor and pulse until just combined and crumbly. Add milk and continue pulsing just until dough comes together, being careful not to overmix. Transfer dough to a mixing bowl and fold in parsley.
  3. Using a medium-sized ice cream scoop or large spoon, drop mounds of dough onto a parchment paper-lined baking sheet. Bake for 12-15 minutes. Serve with butter.


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