Rosemary Biscuits
I bring my rosemary in for the winter, so I have fresh rosemary available all year long. On this chilly day, the thought of warm biscuits was too tempting.
I really enjoy baking with herbs. They add so much flavor to both sweet and savory baked goods. I love these rosemary biscuits. You can have have them ready for baking in just a few minutes. One of life’s simple pleasures is enjoying homemade biscuits warm from the oven.
Rosemary Biscuits
3 oz. cream cheese, cubed
1 ¾ c. biscuit mix, like Bisquick or Jiffy Mix, I use homemade, recipe follows
½ c. milk
2 t. minced fresh rosemary or ¾ t. dried
In mixing bowl cut cream cheese into biscuit mix until it resembles coarse crumbs. Stir in milk and rosemary and stir until soft dough forms. Turn dough onto lightly floured surface and knead until dough holds together, about ten times. Shape dough into a 6-inch square and cut into 4 3-inch squares. Cut each square in half diagonally and place on a lightly greased baking sheet. Bake in a preheated 400-degree oven for 10-12 minutes or until light brown. Makes 8.
Homemade Biscuit Mix
8 cups sifted, all-purpose flour
1 c. powdered milk
1 c. powdered buttermilk
¼ c. baking powder
1 T. salt
2 c. shortening ( you can use butter or coconut oil, I use coconut oil)
Sift dry ingredients together 3 times. Cut in shortening to resemble cornmeal. Keep in an airtight container. Store in a cool dry place and use within six months. If making with butter, store in fridge.
