Friday, November 27, 2009

Rosemary Biscuits

I served these with Beef Tenderloin on Thanksgiving. They made great sandwiches for the leftover beef the next day. Enjoy!

Rosemary Biscuits
2 cups all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
6 Tbsp. butter, cut into cubes
3/4 cup buttermilk
1/2 tsp. ground black pepper
2 tsp. chopped fresh rosemary

1. Combine flour and next 3 ingredients. Cut in butter into flour mixture until it resembles sand. Pour in buttermilk, and stir until combined. Stir in black pepper and rosemary.
2. Roll out dough on a lightly floured surface; cut with a round cutter. Place rounds in a lightly greased baking pan with sides of dough touching. Brush tops with melted butter.
3. Bake at 350° for 15 minute or until done. Serve warm.

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