Rosemary Cream Biscuits

You will need:

• 2 cups /White Lily all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon minced rosemary leaves
• 11⁄4 cups Purity heavy cream
• 4 tablespoons Purity butter, melted

Preheat oven to 425 degrees. Combine flour, baking powder, sugar, salt and rosemary in a large mixing bowl. Mix with a fork. Gradually pour in about 1 cup of cream, stirring constantly with a wooden spoon to moisten evenly. Drizzle in remaining cream, turning dough by hand
until just moist enough to hold together. Turn out onto a floured board and knead about 1 minute. Lightly roll to about 1⁄2 -inch thickness and cut with a 3-inch fluted cutter dipped in flour. Gather dough scraps and reroll. Transfer to a baking sheet. Brush tops with butter. Bake
about 15 minutes or until edges are lightly browned. Cool on racks or serve warm with sliced fresh strawberries.

Yield: 8 servings

Wine Pairing
Pair with Dulcimer White from Chestnut Hill Winery

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