Black Pepper and Rosemary Angel Biscuits

Black Pepper and Rosemary Angel Biscuits are golden on the outside and fluffy inside. Perfect for the holiday table and they also make a wonderful side for soups, stews, or roasted dishes.

These savory biscuits might sound intimidating because they require yeast but even beginners can bake them with confidence.

---

What You’ll Need

• 1½ cups warm buttermilk (110–115°F)
• 1 package active dry yeast (2¼ teaspoons)
• 4½ cups all-purpose flour, divided
• 3 tablespoons granulated sugar
• 1½ teaspoons dried rosemary, divided
• 1½ teaspoons kosher salt
• 1½ teaspoons freshly ground black pepper, divided
• 2¼ teaspoons baking powder
• ½ teaspoon baking soda
• 1½ sticks cold unsalted butter, cubed
• 1 large egg
• 1 tablespoon water
• ¼ to ½ teaspoon flaked sea salt, for topping

---

How to Make Them

Prep pan: Line a rimmed baking sheet with parchment paper and set aside.

Proof yeast: In a small bowl, stir warm buttermilk (110–115°F) and yeast until foamy, about 5–10 minutes. 

In a medium bowl, whisk together 2 cups of the flour and sugar, then stir in the yeast mixture. Let rest 5 minutes. 

Mix dough: In a large bowl, whisk together 1 teaspoon dried rosemary, 3½ teaspoons kosher salt, 2¼ teaspoons baking powder, 1½ teaspoons black pepper, and ½ teaspoon baking soda, plus the remaining 2½ cups flour. 

Add cold butter and toss to coat. Using a pastry blender or 2 forks, cut in butter until pieces are smaller than peas and the mixture looks crumbly. 

Stir in yeast mixture, then knead lightly by hand until dough just comes together.

Shape & rise: Turn dough onto a lightly floured surface. Press to 1‑inch thickness, fold in half, and press again to 1 inch thick. 

Using a 2½‑inch cutter dipped in flour, cut biscuits and place them on the prepared baking sheet about 1½ inches apart. Reroll scraps once; discard any remaining dough. Cover loosely and let rise in a warm, draft-free spot for 15 minutes.

Preheat oven: 425°F.

Finish & bake: In a small bowl, whisk together egg and water. Stir in ½ teaspoon dried rosemary and 1 teaspoon black pepper. Brush egg wash mixture onto biscuits, then sprinkle with ¼ to ½ teaspoon flaked sea salt.

Bake 10–14 minutes or until golden. Let cool on the pan 5 minutes before serving warm.

---

Tips & Tricks

• Fresh rosemary works too: Swap in 1½ teaspoons finely chopped fresh rosemary for the dried and gently crush the leaves to release flavor.
• Using salted butter? Reduce the dough’s kosher salt from 1½ teaspoons to 1 teaspoon to keep the biscuits perfectly seasoned.
• Grate frozen butter: For extra-flaky biscuits, freeze your butter and grate it directly into the flour mixture to create tiny butter pockets that help layers puff beautifully.
• Freeze for later: Cut biscuits out, freeze on a tray until firm, then transfer to a bag. Bake from frozen, adding 2–3 extra minutes.

---

If you liked these Black Pepper and Rosemary Angel Biscuits, leave a comment below and let me know! They’re delicious alongside a bowl of Herbed Chicken and Spinach Soup or Chickpea Tortilla Soup.

Black Pepper and Rosemary Angel Biscuits

Author: Jolene's Recipe Journal

Ingredients

• 1½ cups warm buttermilk (110–115°F)
• 1 package active dry yeast (2¼ teaspoons)
• 4½ cups all-purpose flour, divided
• 3 tablespoons granulated sugar
• 1½ teaspoons dried rosemary, divided
• 1½ teaspoons kosher salt
• 2½ teaspoons freshly ground black pepper, divided
• 2¼ teaspoons baking powder
• ½ teaspoon baking soda
• 1½ sticks cold unsalted butter, cubed
• 1 large egg
• 1 tablespoon water
• ¼ to ½ teaspoon flaked sea salt, for topping

Instructions

1. Line a rimmed baking sheet with parchment paper. In a small bowl, stir together warm buttermilk and yeast until foamy, 5–10 minutes.
2. In a medium bowl, whisk together 2 cups flour and sugar. Add yeast mixture and stir until just combined. Let stand 5 minutes.
3. In a large bowl, whisk together 1 teaspoon dried rosemary, kosher salt, baking powder, 1½ teaspoons black pepper, baking soda, and remaining 2½ cups flour. Add cold butter and toss to coat.
4. Using a pastry blender or 2 forks, cut in butter until pieces are smaller than peas and mixture is crumbly. Stir in yeast mixture and knead lightly by hand until dough just comes together.
5. Turn dough onto a lightly floured surface. Press or roll to 1‑inch thickness, fold in half, and roll again to 1‑inch thickness. Using a 2½‑inch round cutter dipped in flour, cut biscuits and place 1½ inches apart on prepared pan.
6. Reroll scraps once; discard remaining. Cover and let rise in a warm, draft-free place until puffed, about 15 minutes.
7. Preheat oven to 425°F. In a small bowl, whisk together egg and water. Stir in ½ teaspoon dried rosemary and 1 teaspoon black pepper. Brush egg wash onto biscuits, then sprinkle with ¼ to ½ teaspoon flaked sea salt.
8. Bake 10–14 minutes or until golden. Let cool on pan 5 minutes before serving warm.

Notes

Source: https://bakefromscratch.com/black-pepper-and-rosemary-angel-biscuits/

Recommended Products

Silcone Pastry Mat

Biscuit Cutter Set

ThermoPro Instant Read Meat Thermometer

More delicious holiday side dish recipes:

• Thanksgiving Roasted Vegetables> by Hezzi-D's Recipe Box
• Squash, Apple, and Cranberry Casserole by A Day in the Life on the Farm
• Butternut Squash Gratin by Karen's Kitchen Stories
• Black Pepper and Rosemary Angel Biscuits by Jolene's Recipe Journal
• Taiwanese Pork Chops by Sneha's Recipe
• Cranberry Salsa by Art of Natural Living
• Homemade Mushroom Chestnut Stuffing by A Kitchen Hoor's Adventures
• Cranberry masal puri by Magical Ingredients

🦃 Thanksgiving Table Tour: Your next stop is a colorful mix of sweet potatoes and apples. 👉 Go to recipe 4