1 c All-purpose flour; sifted
1 ts Baking powder
1/8 ts Baking soda
1/4 ts Salt
1 tb Chopped fresh rosemary
2 tb Unsalted butter
1/4 c Milk; plus
1 ts 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. This recipe yields ?? biscuits.
Yields
1 servings