Ease of Preparation: Easy
Yield: 6 biscuits
Ingredients:
3 cups (960 ml) flour
2 teaspoons (10 ml) baking powder
1/2 teaspoon (2.5 ml) salt
1 teaspoon (5 ml) dried rosemary
1 teaspoon (5 ml) garlic powder
¾ cup (180 ml) chilled butter, roughly chopped
1 ¼ cups (300 ml) milk
¼ cup (60 ml) chopped parsley
Method:
Preheat oven to 350 F (175 C).
Add flour, baking powder, salt, rosemary, garlic powder, and chilled butter to a food processor and pulse until just combined and crumbly. Add milk and continue pulsing just until dough comes together, being careful not to overmix. Transfer dough to a mixing bowl and fold in parsley.
Using a medium-sized ice cream scoop or large spoon, drop mounds of dough onto a parchment paper-lined baking sheet. Bake for 12-15 minutes. Serve with butter.
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