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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 help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Crystal Haldeman

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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