I’m not originally from the south, but I love southern food. And that includes biscuits—especially biscuits! I love them hot from the oven with some butter or topped with sausage gravy…mmm! A few years back, I had the chance to review a cookbook called Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen by Jackie Garvin, that has all kinds of great biscuit recipes. I chose to make the Rosemary Focaccia Biscuit Bread because, in addition to biscuits, I also love focaccia—so what could be better than a combination of both? And it looked like a simple, easy recipe anyone could make. It’s been awhile since this recipe has been posted, so I thought I’d repost it because it’s so good!

If you’re not familiar with focaccia, it’s an Italian bread often served with olive oil for dipping. This recipe is a delicious, savory version of a biscuit in focaccia form—the fresh minced rosemary flavors it nicely with a subtle hint of garlic from the garlic powder. You will need some parchment paper for lining your pan when you make this. You’ll also notice that the recipe calls for soft winter wheat self-rising flour. Soft winter wheat is a variety of wheat that has a low protein and gluten content, often used in biscuit-making. The White Lily brand is a soft wheat flour and King Arthur Unbleached Self-Rising Flour is a soft wheat flour, too. If you can’t find soft winter wheat flour, just substitute regular self-rising flour.

This recipe is great for breakfast or brunch when you want to serve something a little different. It’s really good and I’m sure your savory-loving family and friends will love it! And it is super-easy to put together, so there’s no reason not to try it! Are you a biscuit-lover like me? What is your favorite kind of biscuit?

Sharing at Weekend Potluck, Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul.