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Rosemary Biscuits Recipe

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This recipe for Rosemary Biscuits, by , is from The Haldeman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Crystal Haldeman


2 cups all purpose flour, plus more for rolling
1 TB baking powder
1/2 tsp. kosher salt
2 TB sugar
1/3 cup vegetable shortening (solid not liquid)
1/4 cup finely chopped rosemary leaves (about 4-5 stems)
1 cup half and half

Preheat oven to 375

Line baking sheet with parchment paper

Combine four, baking powder, salt and sugar in
a food processor, pulse a few times to combine.
ADD the shortening and rosemary, pulse long
enough to form pea size pieces, then add the
half and half, pulse just long enough to form a dough
that pulls away from the sides of the processor.

Lightly flour the work space. Transfer dough,
rolling it out to about 8 inches wide by 9 inches long.
Use a sharp knife to cut into 16 square biscuits.
Arrange on baking sheet, about 1 inch apart.

Bake 10-15 minutes until puffed and golden brown.




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