Rosemary Biscuits

Need a little somethin' to take along for a summery picnic?



Rosemary Biscuits

• 2 cups unbleached flour
• 1 1/2 Tbs baking soda
• 1 Tbs sugar
• 1 Tbs fresh rosemary leaves chopped (or 1 1/2 tsp dried)
• 1/2 cup butter
• 1 large egg
• 3/4 cup buttermilk

1. Preheat oven to 425
2. In Cuisinart pulse all dry ingredients. Add rosemary, pulse quickly.
3. Cut butter into small cubes and then drop in using feed tube, blend until small crumbs form
4. Pour into large bowl, set asside
   
5. In small bowl whisk egg and buttermilk together, then add to dry ingredients, mix well
   
6. Turn dough out onto floured counter and knead several times, adding flour until not sticky
   
7. Roll into golf-ball-sized portions or use biscuit cutter
8. Place 1 1/2 inches apart on ungreased cookie sheet or parchment paper
9. Bake for 12-15 minutes, until lightly browned on top, serve warm!

*this recipe comes from one of my all time favorite cookbooks; Simply Classic; A Collection of Recipes to Celebrate the Northwest (with a few of my own variations of course)