Preparation:
Preheat oven to 425 degrees. Combine flour, sugar, baking powder, baking soda and salt. Cut in 1/3 cup butter until mixture resembles fine crumbs. Stir in sour cream, rosemary and 2 teaspoons milk just until blended. Turn dough onto lightly floured surface; knead 15 to 30 seconds. Roll dough to 1/2-inch thickness. Cut with 2 1/2-inch round biscuit cutter. Place 1 inch apart on cookie sheet. Brush with 1 tablespoon milk. Bake for 9 to 13 minutes or until golden brown.
* 1/2 teaspoon dried rosemary can be substituted for 1 teaspoon chopped fresh rosemary. |
