Originally From
Rosemary Biscuits
beckyb wants to cook this
6
- 1 1/4 cups self rising flour
- 3/4 cup pastry flour (or cake flour)
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp salt
- 1 tbsp sugar
- 4 tbsp cold butter
- 2 tbsp melted butter (for glazing)
- 1 1/4 cup heavy cream
- 1/4 cup all purpose flour (for shaping the biscuits, not to go into the mix)
- 2 tbsp chopped fresh rosemary
Preheat the oven to 475(f). Whisk together the dry ingredients and the rosemary. Use fingers to incorporate cold butter. With the butter, you really just have to knead it with your fingers until the mixture has a course texture, like corn meal. Pour in cream. Stir (preferably with a wooden spoon) until dough forms. It’s okay if the dough is a little sticky, you’ll work it out on the countertop.
Sprinkle the all purpose flour onto the countertop and scoop your dough onto it. Use your hands to flatten it out. I like to flatten it a little, flip it, and flatten it some more. This method ensures that one side doesn’t get over worked, which is important. If your dough (and this goes for any dough, really) ever gets too sticky and unmanageable, pop it into the fridge for twenty minutes or so. The stickiness is really coming from the butter getting too warm, so cooling it off will allow it to firm up a bit. Using a biscuit cutter (or whatever you have laying around), cut the dough into circular shapes. Place on ungreased baking pan.
Now, I put aside the measuring cup that I used to hold the heavy cream and melt the butter for glazing in that. It just gives it an extra creaminess. Using a baking brush (I use a silicon one, but anything will do), brush melted butter on top of the biscuits. Bake for 10-12 minutes.
One word of advice if you are going to slice these biscuits in half and stuff them with things. Give them five minutes to cool off before you cut into them. Otherwise they’ll crumble and you’ll have a hard time eating anything sandwich style on them.
Sprinkle the all purpose flour onto the countertop and scoop your dough onto it. Use your hands to flatten it out. I like to flatten it a little, flip it, and flatten it some more. This method ensures that one side doesn’t get over worked, which is important. If your dough (and this goes for any dough, really) ever gets too sticky and unmanageable, pop it into the fridge for twenty minutes or so. The stickiness is really coming from the butter getting too warm, so cooling it off will allow it to firm up a bit. Using a biscuit cutter (or whatever you have laying around), cut the dough into circular shapes. Place on ungreased baking pan.
Now, I put aside the measuring cup that I used to hold the heavy cream and melt the butter for glazing in that. It just gives it an extra creaminess. Using a baking brush (I use a silicon one, but anything will do), brush melted butter on top of the biscuits. Bake for 10-12 minutes.
One word of advice if you are going to slice these biscuits in half and stuff them with things. Give them five minutes to cool off before you cut into them. Otherwise they’ll crumble and you’ll have a hard time eating anything sandwich style on them.
