Copycat Emeril's Restaurant Rosemary Biscuits

Copycat Emeril's Restaurant Rosemary Biscuits

Nothing completes a home-cooked meal better than some fresh baked
biscuits served warm.

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon minced fresh rosemary leaves
1/2 to 3/4 cup buttermilk

Preheat oven to 450 degrees Fahrenheit.

In large bowl, sift together dry ingredients; using fingers, work
in butter until mixture resembles coarse crumbs; stir in rosemary.
Add 1/2 cup buttermilk, gradually, working in with fingers until you
have a soft ball of dough. If necessary, add an additional 1/4 cup
buttermilk; do not overwork the dough or the biscuits will be tough.

Pat dough out on lightly floured surface to a disk about 7-inches
in diameter and 1/2-inch thick. Cut using 1-inch round cookie
cutter. Place on baking sheet and bake in preheated oven for 10 to
12 minutes or until golden brown on top and lightly golden on the
bottom. Serve warm.

To serve: Place 2 to 3 biscuits on each plate; divide shrimp among
the biscuits and top each serving with 1/3 to 1/2 cup sauce. Serve
immediately.