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Rosemary Biscuits
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Cup All−purpose flour; sifted
Teaspoon Baking powder
/8 Teaspoon Baking soda
/4 Teaspoon Salt
Tablespoon Chopped fresh rosemary
Tablespoon Unsalted butter
/4 Cup Milk; plus
Teaspoon Milk
Preheat the oven to 375 degrees. Line a baking sheet with parchment or waxed
paper. In a bowl combine the dry ingredients and rosemary and blend
thoroughly. Cream in the butter with your fingers or a fork, until the
mixture resembles coarse crumbs. Add the milk a little at a time and, using
your hands or a fork, work it in just until it's thoroughly incorporated and
you have a smooth ball of dough. Don't overwork or overhandle the dough. On
a lightly−floured surface, roll out the dough with a rolling pin to a circle
about 7 inches in diameter, 1/2−inch thick. Using a small round cookie
cutter or the rim of a shot glass, press out twelve 1−inch rounds. If you
like, you can reroll the leftover dough to make more, but the texture of
these will be denser than the others. Place the dough rounds on the baking
sheet and bake until golden on top and brown on the bottom, for about 15
minutes. Serve warm.
Rosemary Biscuits
536
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