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Breads | |
| 3 cups self-rising flour 3/4 teaspoon kosher salt 2 1/2 cups buttermilk 1 cup (2 sticks) salted butter, melted 4 cloves garlic, minced 1 sprig fresh rosemary, minced 1 tablespoon chopped fresh chives | |
| Preheat the oven to 450 degrees F. Mix the self-rising flour and salt in a large bowl. Slowly add the buttermilk, mixing as you go, until all the buttermilk has been added and you have a thick batter. Add the melted butter, garlic and rosemary to a 10-inch square pan. Mix to combine. Pour in the batter and spread with a spatula. Use the spatula to score the batter into 9 squares. Bake until golden and cooked through, 25 to 30 minutes. (Cover for the last 5 to 10 minutes if they are getting too dark.) Let sit for 5 minutes, then garnish with the chives and separate into nine biscuits to serve. | |
Unrated | |
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