Rosemary Biscuits

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   Place your oven to 450 degrees Fahrenheit and in big bowl, sift together dry ingredients; using fingers, work in butter until mixture resembles coarse crumbs; add it and stir in rosemary with half cup buttermilk, gradually, working in with fingers until you have a soft ball of dough. If needed, add additional 1/4 cup buttermilk; do not overwork the dough or the biscuits will become tough and hard to eat. Pat dough out on lightly floured part to a disk close to 7-inches in diameter and 1/2-inch thick. After that just cut it using 1-inch round cookie cutter. Place on baking sheet and bake in preheated oven for 10 to 12 minutes to until golden brown on top and lightly golden on the bottom. Serve warm and eat. To create decorative restaurant serve would be Place 2 to 3 biscuits on each plate; divide shrimp among the biscuits and top each serving with 1/3 to 1/2 cup sauce. Serve immediately for San Francisco Business lunches or treats.

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