- 1 cup bleached all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, cold and diced
- 1 tablespoon minced fresh rosemary leaves
- 1/2 cup buttermilk
- Preheat the oven to 400°F.
- Sift the flour, baking powder, baking soda and salt into a mixing bowl. Cream the butter into the flour using your fingers or a fork until the mixture resembles coarse crumbs. 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.
- 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