I've been craving rose everything lately. No clue why, but I'm rolling with it.
Tonight I decided to experiment with my favourite drop biscuit recipe by adding vanilla extract and rose water. Oh my goodness... they turned out so good!
The recipe is super forgiving and there's no need to scroll for 10 million years to find it. It's right here. 😘
Biscuit Ingredients
- 2 cups All Purpose Flour
- 3 tablespoons Raw Sugar
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1 stick of Butter
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Culinary Grade Rosewater
- 1 cup Milk
Preheat the oven to 450 degrees Fahrenheit.
Line a nonstick baking sheet with parchment paper and set to the side.
Place 1 stick of butter in a 1 cup glass Pyrex cup, melt in the microwave in 15 second increments, stirring each time, and set to the side once the butter is melted.
Once that's done, use a large mixing bowl to whisk together 2 cups of all purpose flour, 3 tablespoons of raw sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
Dump the butter in the bowl, but don't mix.
Add 1 teaspoon of vanilla extract and 1/2 teaspoon of culinary grade rosewater to the now empty Pyrex cup, top with milk to the 1 cup mark, and dump in the mixing bowl.
Quickly stir everything together until just combined.
Using an ice cream scoop, drop 12 scoops of batter onto the parchment-lined baking sheet.
Place on the oven's middle rack and cook for 10-12 minutes, until the tops of the biscuits are golden.
Once the biscuits are cool enough to handle, transfer them to a cooling rack.
Glaze Ingredients
- 1/4 cup Powdered Sugar
- 1/2 teaspoon Filtered Water
- 1 teaspoon Vanilla Extract
- 1/4-1/2 teaspoon Culinary Grade Rosewater
Add 1 teaspoon of vanilla extract, 1/2 teaspoon of culinary grade rosewater, 1/2 teaspoon of filtered water, and about 1/4 cup of powdered sugar to a small prep bowl.
Stir everything together, adding more filtered water or more powdered sugar until you reach your desired consistency.
Drizzle the glaze over the biscuits once they are completely cooled.
Store the biscuits in an airtight container on the counter for about 2 days (unless the milk you used expires sooner) or in an airtight container in the freezer for up to 6 months.
Notes
I used vegan Earth Balance butter and full fat Oatley milk, but you could also use dairy butter and milk.
Also, coarse ground salt and course raw sugar give these a much better texture (IMHO) than using fine ground, but they will still taste awesome if that's what you have.
