Rosemary Biscuits (Emeril's)

By á-47

Ingredients

• 1 cup flour, plus extra for dusting
• 1 tea. baking powder
• 1/2 tea. salt
• 1/8 tea. baking soda
• 3 Tbsp. cold butter, cut into small pieces
• Tbsp. minced fresh rosemary (or 1 tea. dried)
• 1/2 to 3/4 cup buttermilk

Preparation

Step 1

Preheat the oven to 450 degrees.

In a large bowl, mix together the dry ingredients, whisking to blend thoroughly. Cut in the butter, using a pastry cutter or 2 dinner knives, until the mixture resembles coarse crumbs. Add the minced rosemary. Pour in 1/2 cup buttermilk and gently stir with a wooden spoon until the dough is just mixed - do not over mix, as this will bake the biscuits tough. If the dough seems too dry, add a little more buttermilk. Gently form into a dough ball.

Flour work surface and pat dough ball out to a circle about 7" in diameter and 1/2" thick. Using a 1" round biscuit cutter, cut the biscuits and place on a baking sheet. Make sure to leave plenty of room in between the biscuits.

Bake for 10-12 minutes, until the biscuits are lightly golden brown on the top and the bottom.

Serve warm.