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Rosemary Biscuits with Peach Butter




Source of Recipe


Internet


List of Ingredients




Biscuits

2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/3 cup butter, cut into pieces
2/3 cup milk
1 teaspoon chopped fresh rosemary

Peach Butter

1/2 cup butter, softened
3 tablespoons peach preserves



Recipe



Heat oven to 400. Combine flour, sugar, baking powder, cream of tartar and salt in large bowl; cut in 1/3 cup butter until crumbly. Stir in milk and rosemary with fork just until moistened. Turn dough onto lightly floured surface; knead until smooth (15 seconds). Roll out dough to 1/2-inch thickness. Cut into 8 (2 1/2-inch) biscuits.

Place biscuits 1 inch apart onto ungreased baking sheet. Bake for 10 to 15 minutes or until lightly browned.

Meanwhile, stir together 1/2 cup butter and peach preserves in small bowl. Serve warm biscuits with peach butter.

Note: Substituting unsalted butter in the peach butter enhances the sweet peach flavor.