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Rosemary Biscuits




Source of Recipe


Marsha/EDC


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10444.1

List of Ingredients




3 1/2 cups all purpose flour, plus more for rolling
1 tablespoon baking powder
1 1/2 teaspoons salt
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
3 tablespoons chopped fresh rosemary
3 tablespoons sugar
1 1/4 cups whole milk

Recipe



Set the oven at 425 degrees F. Line a baking sheet with parchment paper.

In a food processor, combine the flour, baking powder and salt. Pulse once just to combine.

Add the butter and pulse just until the mixture resembles coarse crumbs. Add the rosemary and sugar and pulse just to mix them in.

Remove the processor lid and pour the milk over the flour. Pulse the mixture just until it forms large clumps. Do not let it come together to form a dough.

Dust a counter with flour. Turn the clumps out onto the counter and cut through them half a dozen times with a pastry scraper or a blunt knife until they come together to form a dough. With your hands, gently shape the dough into a square. Then flatten the square.

With a floured rolling pin, roll the dough to a 1/2 -inch thick, 8-by-10 inch rectangle. Make 2 lengthwise cuts and 4 crosswise cuts in the dough to form 15 biscuits (left). Set them on the baking sheet.

Bake the biscuits for 25 minutes, or until they are golden brown.