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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
Rosemary Cream Biscuits and strawberries

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