Friday, February 1, 2013

Goat's Milk and Rosemary Biscuits for Two

I'm home (where I'm from, not where I live) for the weekend to attend a friend's wedding and stayed with  my parents last night and for breakfast this morning. They keep goat's milk in the fridge for Dad and Mom has a huge rosemary plant. (It's getting close to three feet across.) Most importantly (since they ate their regular breakfasts and I was on my own) I have a recipe for biscuits for two that is really easy to customize.

Knowing all this, it was off to the races.

These are perfect with some partridgeberry preserves or whatever strikes your fancy. It's supposed to be for two, but the second one is looking pretty tempting. (Just saying.)

I haven't tried, but I'm sure you could scale this up with no problems.

The most dramatic biscuit photo ever taken.

Goat's Milk, Rosemary and Olive Oil Biscuits for Two

1/2 cup flour + flour for board
1 tsp baking powder
1/8 tsp table salt
2 Tbsp cold butter, cut into cubes
3 Tbsp goat's milk
1 Tbsp chopped fresh rosemary
1 Tbsp olive oil

Preheat oven to 450F.

Mix dry ingredients, then cut in butter. Add rosemary and milk and stir with a fork until a ball forms.

Turn dough out onto a floured surface and knead 5-6 times, then press to 1-1.5cm thickness and cut in two. Place on a parchment-lined baking sheet and bake for 9-11 minutes, or until golden and done.

Brush with olive oil and serve while warm and flaky.