Fresh Rosemary Biscuits with Chef Rafer Ingredients: 1/2 cup bleached all-purpose flour (can be GFree) ½ cup Whole Wheat Flour 1 teaspoon baking powder 1/8 teaspoon baking soda 1/2 teaspoon salt and brown sugar ¼ cup grape seed oil 1 tbsp minced fresh rosemary or any fresh herbs (e.g basil, thyme) 3/4 cup buttermilk
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Fresh Rosemary Biscuits with Chef Rafer Method: Preheat the oven to 400째F. Sift the flour, baking powder, baking soda and salt into a mixing bowl. Mix oil into dry ingredients gently with fingers. Add the rosemary. Add the buttermilk a little at a time and, using your hands, work it in just until the milk is thoroughly incorporated and the dough holds together. Add up to an additional 1/4 cup buttermilk, a tablespoon at a time, if the mixture is too dry. Take care not to overwork the dough, or the biscuits will be tough, rather than light and airy.
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Fresh Rosemary Biscuits with Chef Rafer On a lightly floured surface, pat the dough into a circle about 7 inches in diameter and 1/2 inch thick. Using a 1-inch round cookie cutter, press out twelve rounds. Place the biscuits on a large baking sheet and bake until golden on top and lightly brown on the bottom, 10 to 12 minutes.
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