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Skip the Stuffing Rosemary Biscuits

Skip the Stuffing Rosemary Biscuits

Recipe Details

x 12 servings
Duration: 23 minutes


Quantity Ingredient
2 cp
1 stk
Butter cold
1/2 cp
1/3 cp
Dried Cranberries
1/4 cp
Sour Cream
1 tbsp
Baking Powder
1 tbsp
Rosemary minced
2 tsp
1/2 tsp
Baking Soda
1/2 tsp


  1. Preheat the oven to 400° and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine flour, baking powder, baking soda, sugar and salt.
  3. Over a small bowl, shred butter with a grater. Add to flour mixture and stir until flour mixture is course and flakey.
  4. Stir in milk, dried cranberries, sour cream and rosemary. Use your hands to mix and knead the dough.
  5. Sprinkle flour onto a flat surface and pat dough until it’s a half inch thick. Use a knife to cut into squares or dough cutter to cut into circles.
  6. Place raw biscuits onto parchment lined baking sheet and cook for 13 minutes or until golden brown. Serve warm.
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