Rosemary Buttermilk Biscuits
- 2 cups self-rising flour
- 1 tablespoon chopped fresh rosemary
- 1/3 cup cold butter, cut into pieces
- 3/4 cup buttermilk
- 2 tablespoons shortening
- 2 tablespoons butter or margarine, melted
- Combine flour and rosemary. Cut 1/3 cup butter into flour mixture with a pastry blender until crumbly; add buttermilk, stirring until dry ingredients are moistened.
- Turn dough out onto a lightly floured surface; knead 3 or 4 times. (Don't overwork the dough.)
- Place shortening in a 10" cast-iron skillet. Place skillet in 450° oven for 5 minutes.
- Meanwhile, pat or roll dough to 1/2" thickness; cut with a 2 1/2" round cutter, and place biscuits in hot skillet.
- Brush biscuits with 2 tablespoons melted butter. Bake at 450° for 14 minutes or until tops are golden.
- Note: If you don't have a cast-iron skillet, biscuits bake perfectly on an ungreased baking sheet at 450°, omitting the shortening.
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