Rosemary biscuits

Rosemary Biscuits

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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