 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 20 |
|
Ingredients:
3 cups self-rising soft-wheat flour |
1/4 cup sugar |
1/2 teaspoon salt |
1/2 cup shortening, chilled |
1 cup buttermilk |
1/2 cup whipping cream |
1 1/2 tablespoons chopped fresh rosemary |
garnish: rosemary sprigs |
Directions:
1. Combine first 3 ingredients in a large bowl. Cut shortening into flour mixture with a pastry blender until mixture resembles coarse meal. Add buttermilk, whipping cream, and rosemary, stirring with a fork until all ingredients are moistened. (Dough with be soft.)
2. Turn dough out onto a generously floured surface; knead 3 or 4 times. Pat or roll dough to 1 thickness; cut with a floured 2 biscuit cutter, and place biscuits 1 apart on ungreased baking sheets.
3. Bake at 450° for 10 minutes or until lightly browned. Transfer to a wire rack, and cool slightly. Split biscuits with a fork, and fill with warm Fresh Pork Sausage Patties. Serve hot. Garnish, if desired.
4. Make Ahead: Make the biscuit dough several days in advance, and freeze unbaked biscuits in a single layer on a baking sheet until frozen solid. Transfer to a large zip-top freezer bag. Seal and store in freezer. Arrange frozen biscuits on an ungreased baking sheet. Bake at 425° for 15 minutes or until golden.
|
|