Recipe - Rosemary Biscuits

1 cup Allpurpose flour; sifted
1 teaspoon Baking powder
1/8 teaspoon Baking soda
One fourth teaspoon Salt
1 tablespoon Chopped fresh rosemary
2 tablespoon Unsalted butter
One fourth cup Milk; plus
1 teaspoon Milk

Preheat the oven to 375 degrees. Line a baking sheet with parchment or
waxed paper. In a bowl combine the dry ingredients and rosemary and blend
thoroughly. Cream in the butter with your fingers or a fork, until the
mixture resembles coarse crumbs. Add the milk a little at a time and, using
your hands or a fork, work it in just until it's thoroughly incorporated
and you have a smooth ball of dough. Don't overwork or overhandle the
dough. On a lightlyfloured surface, roll out the dough with a rolling pin
to a circle about 7 inches in diameter, 1/2inch thick. Using a small round
cookie cutter or the rim of a shot glass, press out twelve 1inch rounds.
If you like, you can reroll the leftover dough to make more, but the
texture of these will be denser than the others. Place the dough rounds on
the baking sheet and bake until golden on top and brown on the bottom, for
about 15 minutes. Serve warm. This recipe yields ?? biscuits.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1B29 broadcast 03201998) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

03201998

Recipe by: Emeril Lagasse

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