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.