Rosemary Buttermilk Biscuits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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These buttery biscuits pair nicely with ham for a holiday buffet. Ingredients:
2 cups self-rising flour |
1 tablespoon chopped fresh rosemary |
1/3 cup cold butter, cut into pieces |
3/4 cup buttermilk |
2 tablespoons shortening |
2 tablespoons butter or margarine, melted |
Directions:
1. Combine flour and rosemary. Cut 1/3 cup butter into flour mixture with a pastry blender until crumbly; add buttermilk, stirring until dry ingredients are moistened.
2. Turn dough out onto a lightly floured surface; knead 3 or 4 times. (Don't overwork the dough.)
3. Place shortening in a 10 cast-iron skillet. Place skillet in 450° oven for 5 minutes.
4. Meanwhile, pat or roll dough to 1/2 thickness; cut with a 2 1/2 round cutter, and place biscuits in hot skillet.
5. Brush biscuits with 2 tablespoons melted butter. Bake at 450° for 14 minutes or until tops are golden.
6. Note: If you don't have a cast-iron skillet, biscuits bake perfectly on an ungreased baking sheet at 450°, omitting the shortening.
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