“There are just some things in the universe that simply make sense, and baking biscuits in a literal pool of melted butter is one of them,” writes Ree Drummond in her new cookbook, The Pioneer Woman Cooks: Dinner’s Ready!. Get the recipe for her rosemary-garlic biscuits below, and read our interview with the Oklahoma cooking show host (and find more of her recipes) here.
The Pioneer Woman’s Rosemary-Garlic Butter Bath Biscuits
Food Network star Ree Drummond shares a decadent recipe from her new cookbook
Photo: Ed Anderson
Rosemary-Garlic Butter Bath Biscuits (Yield: 9 large biscuits)
1 cup (2 sticks) butter, melted
4 garlic cloves, minced
Leaves from 1 rosemary sprig, minced
3 cups self-rising flour, plus more for cutting the biscuits
¾ tsp. kosher salt
2½ cups buttermilk
1 tbsp. minced fresh chives
Preheat the oven to 450°F.
Melt the butter in a small skillet and add the garlic and rosemary and stir to mix well. Turn off the heat and set it aside to stay warm in the pan.
In a large bowl, stir together the self-rising flour and salt. Pour in the buttermilk, stirring as you go until everything is incorporated. Note that the batter is very sticky.
Pour the butter into a 3-quart baking dish and yes! Scrape the biscuit dough right in. Gently push the dough out to the edges. You’ll see the butter coming up around the outside!
Flour the blade of a bench scraper or spatula and score two lines evenly spaced the long way (cutting the dough into thirds) and two cuts the short way. You’ll wind up with 9 biscuits!
Bake the biscuits until the top is very golden, 28 to 30 minutes. Let the dish sit for 5 minutes, then sprinkle on the chives. Serve warm.
From The Pioneer Woman Cooks: Dinner’s Ready! by Ree Drummond. Copyright © 2023 by Ree Drummond. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers.
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