Storified by Lucette Delacroix· Sat, Mar 23 2013 00:37:54
Rosemary biscuits make a savory and aromatic accompaniment to lambs, steaks, and roasts. They are also delicious enjoyed on their own for breakfast with some milk, or for a noontime snack with some tea. The wonderful smell of rosemary and the delicious fragrance of freshly baked biscuits can awaken jaded senses and bring a tired mind back to life.
To make delicious rosemary biscuits, all you need is all purpose flour, baking powder, milk, vegetable shortening, rosemary leaves, and salt. For best results, use fresh rosemary leaves instead of dried herbs for a stronger flavor and more potent aroma. You can make these biscuits ahead of time and keep it in an airtight container lined with foil for up to four days. Or keep it in the freezer if you want to store it longer and it will still taste great after a week or so.
High in iron, calcium, vitamin B6 and B12, rosemary has long been used as a medicinal herb for centuries, used to treat indigestion, prevent and relieve intestinal gas, headaches, stomach pains, colds, and nervous tension. It is also an effective tonic and stimulant. In addition, rosemary has been used in China for centuries to improve memory and enhance mental function. It is also an astringent and helps relieve and prevent spasms.
The fragrant and somewhat spicy aroma is enough to calm nerves and bring about relaxation. Serve rosemary biscuits to guests to help them relax and ease tension. The taste will be slightly bitter with notes of pine and a hint of sharpness that is quite pleasant in the palate. It also tastes great dipped in gravy, drippings from roast, beef stew, or creamy mushroom or vegetable soup. Wine also goes well with rosemary biscuits, as well as cheese and bits of ham, sausage, or bacon.
Preheat the oven to 400 degrees F. In a mixing bowl, blend together the flour, baking powder, salt, and rosemary leaves.
Using a pastry blender, cut in the shortening. Blend in the milk. Roll out on a lightly floured surface and cut with biscuit cutters. Bake for 20 minutes.
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