Recipe: Rosemary Biscuits

Nothing too fancy just some good old biscuits. Remember that if you want airy, light biscuits you need to mix by hand and when you cut the biscuits cut up and down – do not twist the cutter. This recipe makes 6 but can be doubled easily.

Rosemary Biscuits
  1. 1 cups all-purpose flour
  2. 1/2 teaspoon baking powder
  3. 1/8 teaspoon baking soda
  4. 1/2 tablespoon sugar
  5. 1/2 teaspoon salt
  6. 1/2 tablespoon finely chopped fresh rosemary
  7. 2 tablespoons cold unsalted butter, plus 2 tablespoons, melted
  8. 1/2 cup + 2 tablespoons heavy cream
  1. Place the flour, baking powder, baking soda, sugar, rosemary, and salt into a large bowl.
  2. Using your fingers, a fork or a pastry cutter, work the 4 tablespoons cold butter into the flour until the pieces are pea size.
  3. Pour the heavy cream into the flour mixture and, with your hands or a rubber spatula, stir just until the cream and flour come together to form a dough.
  4. Sprinkle some of the all-purpose flour on a work surface and place the dough on top of the flour and using your hands, press the dough into a 1/2-inch thick disk about 8 inches in diameter. Using a 1-inch round cutter dusted with flour, cut out as many dough rounds as possible.
  5. Place the biscuits on a small baking sheet and brush the tops with the melted butter.
  6. Bake in the oven at 450 degree for 10 to 12 minutes or until golden brown. Allow to cool briefly before removing from the pan and serving.
Mab Made Food

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