——creativity never goes out of style——

Sour Cream Rosemary Biscuits


Today’s genre is biscuits and birthdays. It’s my hubby’s birthday today so right after I post this I am getting ready for our dinner reservation! In the past I always made my hubby a big birthday meal of his choice and usually it involved cream, bacon or cheese, but this year we decided that it would be a nice change to enjoy a dinner out! No cooking and no dishes! Happy birthday to me! But for those of you that are making dinner…. my condolences.  : )

Anyways, speaking of dinner, I have a really good recipe for a spicy sausage soup that I will be sharing soon. In winter, nothing is more comforting than a hot bowl of stew or soup so I thought that it was time I shared my biscuit recipe. In the past I always shied away from making biscuits because I knew they weren’t all that healthy. Traditional biscuits involve butter, lard, and some more butter so as you’re indulging in your healthy vegetable soup it’s a shame to chase down all those nutritious ingredients with a baked ball of butter. Problem solved… this recipe uses sour cream as a substitute for the butter or lard and I found it just as satisfying. I added rosemary to mine but you could experiment with different herbs or mix in some sharp cheddar cheese for some added flavor. Of course nothing will beat a flaky buttery biscuit but your favourite pair of fitted jeans will thank you! Happy baking and happy birthday to my amazing hubby!


  • 2 cups flour (whole wheat if you wanna be really healthy)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 tbsp sugar
  • 1 tsp rosemary
  • 2/3 cup sour cream (I have also used greek yogurt)
  • 3/4 cup milk, cold


1. Preheat the oven to 425°F . In a large bowl, combine flour, baking powder, baking soda, salt, sugar and rosemary.

2. Using a pastry blender or 2 knives, cut in the sour cream until the mixture forms coarse pieces.

3. Add milk and stir the mixture with a fork until most of the dry ingredients have been moistened.

4. Turn the batter on the counter and knead and fold until the dough is formed. (do not over knead)

5. Roll or pat the dough to about 3/4-inch thickness and cut with a biscuit cutter or a glass.

6. Place biscuits on a greased baking sheet and sprinkle with a little parmesan cheese. Bake for about 16 minutes or until the tops are just golden brown.

How old would you be if you didn’t know how old you are? – Satchel Paige

0 thoughts on “Sour Cream Rosemary Biscuits

  1. Wow, this look really good!

  2. I am loving rosemary right now. These look great.