Rosemary biscuits

Yield: 1 servings

Measure Ingredient
1.00 cup all-purpose flour; sifted
1.00 teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon salt
1.00 tablespoon chopped fresh rosemary
2.00 tablespoon unsalted butter
¼ cup milk; plus
1.00 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, ½-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.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B29 broadcast 03-20-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

03-20-1998

Recipe by: Emeril Lagasse

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