Ingredients
Vegetable Mixture
- 1/2 cup white onion, chopped
- 1/2 cup carrots, chopped
- 1/2 cup celery, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp thyme
- 1 tbsp sage
- 1 tbsp vegetable oil
Biscuit Dough
- 2 cups bread flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp sugar
- 4 tbsp unsalted butter, melted and cooled
- 1 1/4 cups buttermilk
Finishing Butter
- 4 tbsp unsalted butter, melted
- 2 tsp rosemary, finely chopped
Instructions
- Prepare the Vegetable Mixture: Place the chopped onion, carrots, celery, salt, pepper, thyme, and sage into a food processor. Pulse until the mixture is finely chopped to create a uniform herb and vegetable base.
- Sauté the Vegetables: Heat the vegetable oil in a medium-sized pan over medium heat. Add the chopped vegetable mixture and cook while stirring occasionally for about 8 to 10 minutes until the veggies are softened. Remove from heat and let cool.
- Preheat Oven and Prepare Dry Ingredients: Line a large baking sheet with parchment paper and preheat the oven to 425°F (220°C). In a large bowl, whisk together the bread flour, baking soda, salt, baking powder, and sugar to combine the dry ingredients evenly.
- Combine Wet Ingredients: In a separate bowl, stir together the cooled melted butter and buttermilk until smooth. Add this mixture to the dry ingredients and mix gently until a dough forms without dry spots, being careful not to overwork.
- Incorporate Vegetable Mixture and Shape Biscuits: Gently fold the cooled sautéed vegetable mixture into the dough to distribute evenly. Divide the dough into 6 equal portions, shaping each into a ball. Arrange the balls on the prepared baking sheet.
- Bake the Biscuits Initially: Bake the biscuits in the preheated oven for 12 minutes, allowing them to begin rising and developing structure.
- Prepare Rosemary Butter: While the biscuits bake, melt the remaining 4 tablespoons of unsalted butter in a microwave-safe bowl. Stir in the finely chopped rosemary to infuse flavor.
- Finish Baking with Rosemary Butter: Remove the biscuits from the oven and brush the tops generously with the rosemary butter. Return the biscuits to the oven and bake for an additional 8 minutes until golden brown and cooked through.
- Cool and Serve: Allow the biscuits to cool on the baking sheet for 3 to 5 minutes before serving warm. Enjoy the herbaceous, buttery biscuits as a perfect accompaniment or snack.
Notes
- Ensure the vegetable mixture is fully cooled before folding into the dough to prevent the dough from becoming too soft or sticky.
- Use fresh herbs whenever possible for the best flavor.
- If you don’t have buttermilk, you can substitute with 1 1/4 cups milk plus 1 tablespoon lemon juice or vinegar, left to sit for 5 minutes.
- For a crispier biscuit top, brush with the rosemary butter just before removing from the oven for the final bake.
- These biscuits are best enjoyed the day they are baked but can be stored in an airtight container for up to 2 days.
- Reheat gently in the oven to retain their texture rather than microwaving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
