Buttermilk Biscuits with Rosemary

Every cook needs a variety of recipes in their back pocket.   Some amazing recipes for weekend or holiday entertaining.  Some good recipes for nutritious weekday dinners.  Some simple recipes for quick yet appealing lunches and snacks...some sweet, some savory.  No matter what category a particular recipes falls, my only prerequisites are that it uses whole foods and contains as much flavor and goodness as possible.

This recipe is simple, but don't let that fool you into thinking that it is lacking anything.  Although it uses only a handful of ingredients and minimal prep time, it contains uncompromising taste and flavor.  It's a useful recipe to keep handy when our busy lives take over and we don't feel like we have as much time for baking as we would like.  It can be transformed easily into Cheddar and Chive Biscuits by omitting the rosemary and baking soda.  Adding 1/2 cup shredded extra-sharp cheddar cheese and 1/4 cup minced chives;  substituting 3/4 cup milk for the buttermilk; and increasing the baking powder to 2 1/2 teaspoons.

INGREDIENTS:

2 cups all-purpose flour
2  teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into 1/2-inch cubes
2 heaping tablespoons fresh rosemary, minced
3/4 cup buttermilk

DIRECTIONS:
1.  Preheat oven to 425 degrees F and place rack in middle position in the oven.  Line baking sheet with parchment paper or silpat.  In large bowl, stir together the flour, baking powder, baking soda, and salt.  Add butter.

2.  Using a pastry blender or 2 knives, cut in the butter until the mixture forms coarse crumbs about the size of peas.

3.  Add the rosemary and buttermilk into the bowl with the dry ingredients.  Using a rubber spatula, stir just until evenly moistened.

4.  Turn the dough onto a lightly floured work surface and press gently together.  Knead the dough about 6 times and form into a ball.  Pat into a circle about 3/4-inch thick.  Using a floured 2-inch or 3-inch round cutter, cut out rounds.

5.  Place rounds on the prepared cookie sheet about 1-inch apart.  Gather the scraps, pat out again, and cut out more biscuits.  The 2-inch round cutter should produce 16 rounds;  the 3-inch cutter should produce 12 rounds.

6.  Bake until biscuits are golden brown, about 15-18 minutes. Transfer to wire rack and let cool slightly, then serve.

Recipe adapted from Williams-Sonoma Baking

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This recipes is also posted on Simple Lives Thursday, 31st Edition.  Check out other posts for simple living at their blog hop.