Rosemary Biscuits

Rosemary Biscuits

These wonderful little biscuits go well with soups or as appetizers, breakfast, teatime with jam and picnics. They are quick and easy to make too!

2 cups whole wheat flour
2 cups unbleached flour
½ teaspoon sea salt
1 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon sugar
4 tablespoons unsalted butter
2 tablespoons rosemary, chopped fine OR
2 teaspoons dried rosemary crumbled
1 ½ cup milk

Preheat the oven to 400F

1. Sift the flours, salt, baking powder, baking soda and sugar together in a large bowl.

2. Cut the butter into the dry ingredients to make pea-sized lumps. Ad the rosemary and the milk and mix together to form a soft dough.

3. Roll the dough out into a ½ inch thick circle on a lightly floured board. Cut into 1 ½ inch squares and place close together on a greased and floured baking sheet.

4. Bake for 20 minutes. Serve hot or cool on racks.

They freeze well (wrap individually in plastic wrap and then in ziplock – defrost and warm in toaster oven for a fresh baked taste!)

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