Yield: 12 biscuits
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons unsalted butter, diced and chilled
1 tablespoon minced fresh rosemary leaves
1/2 cup buttermilk, or as needed
1. Preheat oven to 425º F.
2. Sift the flour, baking powder, baking soda, and salt into a mixing bowl. Cut the butter into the flour with a pastry blender or a fork (or rub between your fingers), until the mixture resembles coarse crumbs. Stir in the rosemary. Stir in the 1 cup buttermilk a few tablespoons at a time. Knead the dough in the bowl just until it holds together, adding additional buttermilk, a tablespoon at a time, if the dough is too dry. Take care not to overwork the dough, or the biscuits will be tough rather than light and airy.
3. On a lightly floured surface, pat the dough into a circle about 1/2-inch thick. Using a 1-inch round cookie cutter, cut out 24 biscuits. You can gather up the scraps to roll out more biscuits, but they won't be quite as light.
4. Place the biscuits on a large baking sheet. Bake until golden on top and lightly browned on the bottom, about 12 minutes.
Copyright by Emeril Lagasse.
in case you're wondering what "resembles coarse crumbs" means |
cutting out the biscuits (mine were so small, I made about 18 instead of 12) |
before baking |
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