Makes about 1 1/2 dozen
- 1 cup unbleached flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- dash of salt
- ½ tbsp sugar
- ¾ cup milk
- 2 tbsp butter
- 2 tsp crumbled, dried rosemary (or 2 tbsp fresh, chopped)
Excluding the rosemary, sift dry ingredients together in a large bowl. With a fork or pastry cutter, work the butter into the dry ingredients - some small lumps will remain. Add the rosemary and milk and mix well to form a soft dough.
Roll out the dough to ½ inch thickness on a lightly floured surface. Cut into two-inch rounds and place on a greased and lightly floured baking sheet. Bake for 20 minutes at 400° F.
Recipes excerpted from Herbal Breads & Spreads, by Karyn Siegel-Maier
Copyright 2001-2009 The Herbal Muse Press.
