Fresh Rosemary Biscuits

1 3/4 cups flour
1 scant tablespoon baking powder
1/2 teaspoon salt
4 tablespoons cold butter, cut into small pieces
2 tablespoons minced fresh rosemary
3/4 cup milk

Heat oven to 425 degrees.  Whisk flour, baking powder and salt in a bowl.  Cut in butter until size of sunflower seeds.  Sprinkle rosemary over flour mixture.  Pour in milk and stir briefly, just until a sticky dough forms.  Turn onto floured surface.  Knead lightly and briefly, 4 to 6 turns.  Roll or pat to a thickness of 1 inch.  Cut into rounds with floured biscuit cutter.  Gather dough scraps and cut again.  Place biscuits on ungreased baking sheet.  Bake until high and golden, 11-13 minutes.  Makes 6 large biscuits.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

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