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
They look fantastic and must be extremely fragrant!ReplyDelete
What adorable and delicious biscuits Barbara :)ReplyDelete
i love rosemary SO much, especially when it's incorporated into breads. the aroma of the bread teamed up with the scent of rosemary is just incredible, not to mention delicious!ReplyDelete
They look so flaky and I bet they must be very delicious!ReplyDelete
I just KNOW I will make these.Thank you..ReplyDelete
Rosemary growing in the garden. I know what I'll be making next week! Thanks for the recipe. These are perfect!ReplyDelete
I love small bites, too. And I've been looking for something new to do with my rosemary. For once, I have a healthy little bush growing.ReplyDelete
Love these Barbara! Another use for all of my rosemary and, I agree, small is good.ReplyDelete
So cute! I too fall for any food that's mini. Especially when it looks delicious like these biscuits!ReplyDelete
I'm all over anything mini for the same reason, you can eat more of them? Rosemary bread is a favorite around here, can't wait to try these.ReplyDelete