Rosemary Biscuits with Peach Butter
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Rosemary Biscuits with Peach Butter Recipe
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Rosemary Biscuits with Peach Butter
Ingredients
Biscuits
- 2 cups all purpose flour
- 2 tablespoons sugar
- 4 tablespoons baking powder
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/3 cup Land O Lakes unsalted butter, cut into pieces
- 2/3 cup milk
- 1 teaspoon chopped fresh rosemary
Peach Butter
- 1/2 cup Land O Lakes unsalted butter, softened
- 3 tablespoons peach preserves
Rosemary Biscuits with Peach Butter
Rosemary Biscuits with Peach Butter (VRP 200)
Ingredients
Biscuits
- 2 c. all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- ½ teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/3 c. LAND O LAKES Unsalted Butter, cut into pieces
- 1/3 c. milk
- 1 teaspoon chopped fresh rosemary*
Peach Butter
- ½ c. LAND O LAKES Unsalted Butter, softened
- 3 tablespoons peach preserves
Instructions
Heat oven to 400°. In medium bowl combine flour, sugar, baking powder, cream of tartar and salt. Cut in1/3 c. butter until mixture resembles fine crumbs. Stir in milk and rosemary just until blended. Turn dough onto lightly floured surface; knead 15 seconds. Roll dough to ½" thickness. Cut with 2½" round cutter. Place 1" apart on cookie sheet. Bake for 10 to 15 minutes or until golden brown. Meanwhile, in small bowl stir together ½ c. butter and peach preserves. Serve warm biscuits with peach butter.
YIELD: 8 biscuits, 2/3 c. peach butter.
*1/4 teaspoon dried rosemary leaves can be substituted for 1 teaspoon chopped fresh rosemary.