- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp salt
- 3 Tbsp unsalted butter
- 1/2-3/4 cup buttermilk
- 1 Tbsp fresh rosemary, minced
- Preheat the oven to 400°F. Sift the dry ingredients into a large mixing bowl. Work the butter into the flour with your fingers or a fork until the mixture resembles coarse crumbs. Add 1/2 cup of the 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 an additional 1/4 cup buttermilk if the mixture is too dry, being very careful not to overwork or over-handle the dough, or the biscuits will be tough.
- On a lightly floured surface, pat the dough into a circle about 7'' in diameter and 1/2'' thick. Using a 1'' round cookie cutter, cut out 12 biscuits.
- Place the biscuits on a large baking sheet. Bake until golden on top and lightly brown on the bottom, 10-12 minutes. Serve warm. Makes about 12 biscuits.
Recipes provided by Emeril Lagasse and originally appeared in Emeril's New New Orleans Cooking. Copyright William Morrow Publishers, New York, 1993.