Rosemary Biscuits Anyone?

So many of you have let me know that you love the recipes I share so here’s one for today. Rosemary Biscuits. They’re light and airy and rolling the dough with your hands on a floured surface is a kind of meditation all on its own. The smooth dough behaves nicely and rolls easily into the golf ball size mounds.

They’re just as good with a dab of regular or non-dairy butter as they are with low sugar/apricot fruit preserves. I haven’t experimented with these using almond or other flours so if you do, please let me know.

Makes 12 or 13

Ingredients:

-2 cups unbleached flour

-1 1/2 Tablespoons baking powder

-1 Tablespoon sugar

-1/2 teaspoon natural sea salt

-2 Tablespoons fresh rosemary, minced, (or 1/2 tsp. dried) but fresh is preferred

-1/2 cup of softened butter or Earth Balance non-dairy butter

-1 large egg, lightly beaten

-3/4 cup of buttermilk

How To:

Preheat oven to 425°. In a large bowl sift together the flour, baking powder, sugar, and salt and then stir in the rosemary. Cut in the butter with a pastry cutter, two forks or your fingers until crumbly. Stir together the egg and buttermilk and add it to the dry ingredients. Stir until evenly moistened.

Turn dough onto a floured board and knead by hand for 5 min. Pull off golf ball size dough portions and gently roll them in your hands and place on an ungreased cookie sheet or on a Silpat, 1 1/2 inches apart.

Put the sheet on the middle rack of the preheated oven and bake 12-15 minutes until slightly browned on top.

So yummy served warm. Makes the house smell wonderful, too.

This recipe is an ode to a Simply Classic, Junior League of Seattle recipe I wrote down, modified, and began making decades ago.

Nourish your mind, body, and soul and stay enchanted!