tunasalad

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 ½ cup buttermilk, gradually, working in with fingers until you have a soft ball of dough. If necessary, add an additional ¼ 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 ½-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.

tunasalad

Copycat Emeril’s Essence

This is the spice blend that started it all…  BAM!

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.