Emeril Lagasse's Rosemary Biscuits

  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.

 

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.

Melanie Dunea