Rosemary biscuits with smoked turkey and cranberry relish recipe

                         Rosemary biscuits with smoked turkey and cranberry relish recipe

Rosemary biscuits with smoked turkey and cranberry relish recipe ingredients

31/2 cups all-purpose flour, plus more for rolling
1 tablespoon baking powder
11/2 teaspoons salt
12 tablespoons (11/2 sticks) unsalted butter, cut into pieces
3 tablespoons chopped fresh rosemary
3 tablespoons sugar
11/4 cups whole milk

Rosemary biscuits with smoked turkey and cranberry relish recipe cooking process

Set the oven at 425 degrees. Line a baking
sheet with parchment paper.
In a food processor, combine
the flour, baking powder, and salt. Pulse
once just to combine.
Add the butter and pulse just
until the mixture resembles coarse
crumbs. Add the rosemary and sugar
and pulse just to mix them in.
Remove the processor lid and
pour the milk over the flour. Pulse the
mixture just until it forms large clumps.
Do not let it come together to form a
dough.
Dust a counter with flour. Turn
the clumps out onto the counter and cut
through them half a dozen times with a
pastry scraper or a blunt knife until they come together to form a dough. With
your hands, gently shape the dough into
a square. Then flatten the square.
With a floured rolling pin, roll
the dough to a H-inch-thick, 8-by-10-
inch rectangle. Make 2 lengthwise cuts
and 4 crosswise cuts in the dough to
form 15 biscuits (left). Set them on the
baking sheet.
Bake the biscuits for 25 minutes,
or until they are golden brown.
Transfer them to wire racks to cool.
While the biscuits are baking, make the
relish.

To make in advance, let the biscuits
cool completely (don’t split them
for sandwiches). Cover them with a
clean kitchen towel. They’ll stay fresh
for half a day. To serve hot, wrap the biscuits
in foil, shiny side inside. Warm
them in a 350-degree oven for 10 minutes,
or until hot.