Recipes

Emeril Lagasse’s Rosemary Biscuits

January 24th, 2012

Tags: , .

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

INGREDIENTS:

Makes 12 mini biscuits

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 3 tablespoons unsalted butter
  • 1/2 to 3/4 cup buttermilk
  • 1 tablespoon minced fresh rosemary

DIRECTIONS:

Preheat the oven to 400 degrees F.  Sift the flour, baking powder, salt, and baking soda into a large bowl. Work the butter into the flour with your fingers or a fork until the mixture resembles coarse crumbs. Add 1/2 cup of 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 1/4 cup of buttermilk if the mixture is too dry.  Be very careful not to overwork or overhandle 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 on top and lightly browned on the bottom, 10 to 12 minutes.  Serve warm.

Print this page

Mel's comments

We brought the biscuits to share with our friend, Pavia.  Her note: “I’d suggest cooking them for 5-10 more minutes.  In hindsight, I should have toasted them.”  Good idea, Pavia!

More recipes

View all recipes