Have you made these yet? I saw Emeril serve them to the contestants on an old Top Chef episode and was intrigued. Went online and found them everywhere....usually served with soup or a salad...but that time, Emeril served them with a barbecued shrimp recipe.
They are so simple to make (I just love mini anything.) and are the perfect addition to any dish you're serving. Besides, I don't know about you, but sometimes I absolutely crave biscuits. And I don't want the big ones. Sort of like mini muffins...you never think you're eating as many. LOL.
These are so tiny and so very flaky. I think you can see how small they are next to the rosemary sprigs in the photo. Little gems!
1 cup bleached all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons unsalted butter, cold and diced
1 tablespoon minced fresh rosemary leaves
1/3 to 1/2 cup buttermilk
1 egg for egg wash, optional
Preheat the oven to 450°F.
Sift the flour, baking powder, baking soda and salt into a mixing bowl. Mix the butter into the flour using your fingers or a fork until the mixture resembles coarse crumbs. Add the rosemary.
This next step will make all the difference in how flaky your biscuits are. Add the buttermilk a little at a time and work it in lightly, just until the milk is thoroughly incorporated and the dough holds together. You may not need all of it or you may need a bit extra. I did it with a fork until the dough barely held together, then used my hands. Don't overwork or the biscuits will be tough, rather than light and airy.
On a lightly floured surface, pat or roll out the dough into a circle about 7 inches in diameter and 1/2 inch thick. Using a 1-inch round cookie cutter, press out twelve rounds.
Place the biscuits on a parchment-lined baking sheet, brush with an egg wash and bake until golden on top and lightly brown on the bottom, 10 to 12 minutes