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Monday, June 6, 2011

Rosemary Buttermilk Biscuits


I have decided to join in on this fun open house over at The Legacy of Home blog. Today she is asking for us to share a recipe..

I would like to share my Rosemary Biscuit Recipe I found online at Organic Valley several months ago. This is so easy to make and so delicious. Perfect to add to any dinner you are preparing.

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Rosemary Buttermilk Biscuits


Ingredients
3 cups white flour
1 cup whole wheat pastry flour
1 1⁄2 tablespoons minced fresh rosemary
4 1⁄4 teaspoons baking powder
1 teaspoon baking soda
1 1⁄2 teaspoons salt
1 1⁄2 sticks Butter, frozen
2 cups Buttermilk

Directions


Heat oven to 425 degrees.


Place flours, rosemary, baking powder, baking soda and salt in a large bowl; whisk to mix them together thoroughly. Using the large holes of a hand-held grater, grate the frozen butter directly into the flour mixture. Stir lightly and briefly to combine. (Alternatively, you can mix the dry ingredients in a food processor and use a large-holed grating disk to grate in the butter. Then transfer the flour-butter mixture to a bowl.)

Make a well in the center of the flour-butter mixture, pour in the buttermilk, and use a meat fork to stir until mixture just barely comes together as a dough. Transfer it to a lightly floured surface and gently but briefly knead it 4-5 turns. Use a floured rolling pin or your fingers to roll or lightly press the dough out to a thickness of 3/4-inch. Use a floured 3-inch biscuit cutter to cut out rounds, taking care to slice straight down into the dough without twisting the cutter. (This will help the biscuits rise better.) Gather any dough scraps, press them together, and cut additional biscuits.

Transfer biscuits to an ungreased baking pan.


Bake until high and golden brown, 10-13 minutes. Serve hot or warm. Makes 12-14 three-inch biscuits.

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