Mini Rosemary Biscuits – These are so tiny and so very flaky

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
1/3 to 1/2 cup buttermilk
1 egg for egg wash, optional

Preheat the oven to 450°F.
Sift the flour, baking powder, baking soda and salt into a mixing bowl. Mix the butter into the flour using your fingers or a fork until the mixture resembles coarse crumbs. Add the rosemary.

This next step will make all the difference in how flaky your biscuits are. Add the buttermilk a little at a time and work it in lightly, just until the milk is thoroughly incorporated and the dough holds together. You may not need all of it or you may need a bit extra. I did it with a fork until the dough barely held together, then used my hands. Don’t overwork or the biscuits will be tough, rather than light and airy.

On a lightly floured surface, pat or roll out 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 parchment-lined baking sheet, brush with an egg wash and bake until golden on top and lightly brown on the bottom, 10 to 12 minutes

By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com

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