Rosemary Buttermilk Biscuits

• 2 cups self-rising flour
• 1 tablespoon chopped fresh rosemary
• 1/3 cup cold butter, cut into pieces
• 3/4 cup buttermilk
• 2 tablespoons shortening
• 2 tablespoons butter or margarine, melted

1. Combine flour and rosemary. Cut 1/3 cup butter into flour mixture with a pastry blender until crumbly; add buttermilk, stirring until dry ingredients are moistened.
2. Turn dough out onto a lightly floured surface; knead 3 or 4 times. (Don't overwork the dough.)
3. Place shortening in a 10" cast-iron skillet. Place skillet in 450u0b0 oven for 5 minutes.
4. Meanwhile, pat or roll dough to 1/2" thickness; cut with a 2 1/2" round cutter, and place biscuits in hot skillet.
5. Brush biscuits with 2 tablespoons melted butter. Bake at 450u0b0 for 14 minutes or until tops are golden.
6. Note: If you don't have a cast-iron skillet, biscuits bake perfectly on an ungreased baking sheet at 450u0b0, omitting the shortening.

flour, rosemary, cold butter, buttermilk, shortening, butter

Taken from www.myrecipes.com/recipe/rosemary-buttermilk-biscuits (may not work)