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| ROSEMARY BISCUITS |
| Makes about 12 mini-biscuits |
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| INGREDIENTS |
1 c All Purpose Flour
1 t Baking Powder
1/8 t Baking Soda
1/2 t Salt
3 T Unsalted Butter
1/2 to 3/4 c Buttermilk
1 T Minced Fresh Rosemary
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| METHOD |
| Sift the dry ingredients into a large mixing bowl.
Work the butter into the flour with your fingers or a fork
until the mixture resembles coarse crumbs.
Add 1/2 cup of the buttermilk, a little at a time, using your
hands, to work it in just until thoroughly incorporated and a
smooth ball of dough forms.
Add up to an additional 1/4 cup buttermilk if the mixture is
too dry, being very careful not to overwork or over-handle
the dough, or the biscuits will be tough.
On a lightly floured surface, pat the dough into a circle
about 7 inches in diameter and 1/2 inch thick.
using a 1 inch round cookie cutter, cut out 12 biscuits.
Place the biscuits on a large baking sheet.
Bake until golden to top and lightly brown on the bottom,
10 to 12 minutes.
Serve warm. |
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