- 1 cup butter-flavored Criscoshortening
- 4 cups flour
- 2 Tablespoons sugar
- 2 Tablespoons baking powder
- 2 teaspoons salt
- 2 Tablespoons ground rosemary
- 1-1/2 cup milk
Preheat oven to 450 degrees. Blend shortening and dry ingredients with pastry blender until coarse. Stir in milk. Knead 10 times and roll out to 1/2-inch thick. Use inverted glass or biscuit cutter. Bake 10 minutes; serve hot.
Makes: 18 to 24 depending on size.
Tags: recipe, Rosemary biscuits, cooking, diy