By Emeril Lagasse, From Emeril’s Kitchens, adapted by Viking Cooking School
Makes 12 mini biscuits
1 cup all-purpose flour
1 ½ tsp. baking powder
½ tsp. fine salt
1/8 tsp. baking soda
3 Tbsp. cold unsalted butter, cut into small pieces
2 tsp. minced fresh rosemary
½ to ¾ cup buttermilk
2 Tbsp. melted butter
Preheat the oven to 400 degrees. Sift the flour, baking powder, salt and baking soda into a large mixing bowl. Work the butter into the flour with your fingertips or a fork until the mixture resembles coarse crumbs. Stir in the rosemary.
Add ½ cup of the buttermilk, using your hands to work it in just until incorporated and a smooth ball of dough forms. Add up to an additional ¼ cup of buttermilk if necessary, being very careful not to overwork the dough, or the biscuits will be tough.
On a lightly floured surface, pat the dough into a circle that is 7 inches in diameter and about ¾ to 1 inch thick. Using a 1-inch round cookie cutter, cut out 12 biscuits. Push the cutter straight down, and do not twist, or the biscuits will not rise properly.
Place the biscuits on a medium baking sheet spaced at least 1 inch apart. Brush with the melted butter. Bake until golden on top and lightly browned on the bottom, about 10 to 12 minutes. Serve warm.