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Nonstick cooking spray
2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon chopped fresh rosemary
4 tablespoons butter or shortening
1 cup cold buttermilk
Instructions
2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon chopped fresh rosemary
4 tablespoons butter or shortening
1 cup cold buttermilk
1. Preheat oven to 425F. Lightly spray a baking sheet with cooking spray.
2. Combine flour, baking powder, baking soda, salt and rosemary in a medium bowl.
3. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist. Turn dough out on floured surface and dust top of mixture with flour. Knead lightly 5 times. Roll into a 1-inch-thick round. Cut with 2-inch flour-dusted cutter. Place close together on baking sheet. Bake 15 minutes or until golden. Makes 15.
Recipe by Morgan Jarrett, Relish Cooking Out, "Country Couture Cookout," Sept. 2008.
Nutritional Information
2. Combine flour, baking powder, baking soda, salt and rosemary in a medium bowl.
3. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist. Turn dough out on floured surface and dust top of mixture with flour. Knead lightly 5 times. Roll into a 1-inch-thick round. Cut with 2-inch flour-dusted cutter. Place close together on baking sheet. Bake 15 minutes or until golden. Makes 15.
Recipe by Morgan Jarrett, Relish Cooking Out, "Country Couture Cookout," Sept. 2008.
Per biscuit: 90 calories, 3.5g fat, 10mg chol., 2g prot., 13g carbs., 0g fiber, 320mg sodium.
