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!)