Rosemary Biscuits


There’s something so satisfying about eating anything in muffin/biscuit form. They’re cute, have a firm, delicious exterior with a soft, moist interior filled with all the goodies. Biting into a biscuit is like biting into a fun surprise… which is why we’ve started creating many different biscuit recipes, all of which are completely different in taste and texture. The first is the savory rosemary biscuit, perfect to accompany your bowl of soup or slathered with butter and eaten plain. We threw in some of our favorite herbs, feel free to get creative here as it’s pretty difficult to go wrong. Share your photos of your precious biscuits on Instagram so we can see!

Makes about 16 biscuits


1 bag Ground Breaking Bread Seed Bread Mix

¼ cup extra virgin olive oil (can sub for other favorite oil)

2 ½ cups water

1 tablespoon dried rosemary*

½ teaspoon dried oregano

½ teaspoon dried thyme

1 teaspoon garlic powder

½ teaspoon sea salt



  1. Preheat oven to 425 degrees Fahrenheit

  2. Add all ingredients to a medium mixing bowl and combine well using hands

  3. Grease a muffin tin or use paper cups if you’re feeling festive

  4. Portion the dough out into the muffin tins and bake for 30 minutes or until golden brown

*if using fresh herbs instead of dried, cut the quantity in half

We used a blend of Italian herbs, but mix it up for some fun new flavors or add ¼ cup Kalamata olives to kick it up a notch.

These biscuits are great for any time of day – with your eggs and greens in the morning, as a snack with a little olive oil or spread of choice, or as a flavor packed dinner roll. These pack well so take them with you for a quick energy boost on the go or double the batch and freeze some for later on. They last in the fridge for about a week and up to 2 months in the freezer.

Clare Stager