* Crossposted from: RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rosemary Sour Cream Biscuits with Peach Butter
 Categories: Breads
      Yield: 8 servings
 
MMMMM--------------------------BISCUITS-------------------------------
      2 c  All-purpose flour
      2 tb Sugar
      1 tb Baking powder
    1/4 ts Baking soda
    1/4 ts Salt
    1/3 c  Land O Lakes butter
      1    Land O'Lakes light sour cream
      1 ts Fresh rosemary
      2 ts Milk
      1 tb Milk
MMMMM------------------------PEACH BUTTER-----------------------------
    1/2 c  Land O Lakes butter
      3 tb Peach preserves
 
  1.  Preheat oven to 425 degrees F. 2. In medium bowl combine flour,
  sugar, baking powder, baking soda and salt. 3. Cut in 1/3 cup butter
  until mixture resembles fine crumbs.  Stir in Light Sour Cream,
  rosemary and 2 teaspoons milk just until blended. 4. 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. 5.
  Place 1 inch apart on cookie sheet. Brush with 1 tablespoon milk. 6.
  Bake for 9 to 13 minutes or until golden brown. 7. Meanwhile, in
  small bowl stir together 1/2 cup butter and peach preserves. Serve
  warm biscuits with Peach Butter.  Makes 2/3 cup Peach Butter.
  
  * 1/2 teaspoon dried rosemary can be substituted for 1 teaspoon
  chopped fresh rosemary.
  
  TIP:  For plain Sour Cream Biscuits, omit rosemary.
 
MMMMM
 
These recipes shared by Eleanor Creighton Halifax Nova Scotia via Mealmaster
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