Kitchen Table: Rosemary Biscuits Recipe

These flavorful biscuits are great as a snack or a side dish for soup.


| October/November 1997


Rosemary Biscuits
Harriet McNear, Winter Park, Florida
SERVES 4 to 6


Simple to make, these biscuits are delicious with soup.

• 1 cup whole wheat pastry flour, sifted
• 1 cup mashed potatoes
• 2 teaspoons baking powder
• 1 teaspoon sea salt
• 3 tablespoons minced fresh rosemary
• 1/4 cup corn oil
• 1/2 cup soy milk

1. Preheat the oven to 375°F. 2. In a large bowl, mix the flour, potatoes, baking powder, salt, and rosemary. 3. Add the oil and mix well. Then add the soy milk and mix again. 4. Drop by spoonfuls onto a greased baking pan. Bake for 20 to 30 minutes, or until crisp and slightly brown.


Do you have a favorite previously unpublished recipe to share? Send it to “Kitchen Table”, c/o The Herb Companion, 201 East Fourth Street, Loveland, CO 80537-5655; fax (970) 669-6117; or e-mail HC@iwp.ccmail.compuserve.com. If we publish your recipe, you’ll receive a $50 check from The Herb Companion.





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