Flaky Rosemary Garlic Pistachio Biscuits
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Recipe Intro From lisathompson
These flaky biscuits with rosemary garlic pistachios are the ultimate comfort food sidekick, ideal for winter dinners or brunch spreads. Making biscuits from scratch is easier than you think—just follow a few key tips for success!
First, keep your ingredients cold; this ensures your biscuits stay light and airy. Second, incorporate layering techniques similar to puff pastry. By stacking and folding the dough, you create those irresistible buttery layers.
For added flavor, Nichols Farms Rosemary Garlic Pistachios bring a bold, aromatic twist to this classic recipe, adding both texture and a unique spin. Whether you're serving these with soup, roasted meats, or a festive holiday spread, they'll steal the spotlight.
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Recipe Card
ingredients
- 4 cups all-purpose flour (spooned and leveled)
- 1 teaspoon all-purpose flour (spooned and leveled)
- 1 cup Nichols Farms Rosemary Garlic Pistachios, chopped (reserve 2 tablespoons for topping)
- 1 cup plus 2 tablespoons cold buttermilk
- 1/4 cup cold sour cream
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3 sticks (1 1/2 cups) cold unsalted butter
- Buttermilk, beaten egg, or milk, for brushing
Method
Step 1
Stir together the cold buttermilk and sour cream until smooth. Refrigerate until needed.
Step 2
Use a food processor to chop the pistachios, reserving 2 tablespoons for the topping.
Step 3
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and chopped pistachios.
Step 4
Grate the cold butter using the largest holes on a box grater. Toss it into the dry ingredients, then rub it into the flour mixture with your fingers until the butter pieces resemble small peas. Chill briefly if the butter softens.
Step 5
Add the buttermilk mixture to the dry ingredients and stir with a fork until just combined. Bring the dough together with your hands—it should be slightly crumbly but cohesive.
Step 6
Roll the dough into a ½-inch-thick rectangle on a clean surface. Cut into 4 equal pieces, stack them, and press down to adhere. Roll out again to about 1 inch thick. Trim the edges if desired, then cut into 8 large squares or smaller pieces for mini biscuits.
Step 7
Place the biscuits on a parchment-lined baking sheet and refrigerate for 30 minutes.
Step 8
Preheat the oven to 375°F. Brush the tops with buttermilk, beaten egg, or milk, then sprinkle with reserved pistachios. Bake for 25 minutes, or until golden brown and flaky.
Step 9
Allow biscuits to cool completely before serving. Enjoy them fresh, or store in an airtight container at room temperature for up to 2 days. Refresh in the oven at 350°F for 8 minutes before serving.