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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 8 |
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originally from Pillsbury Ingredients:
2 cups flour |
1/4 cup fresh parsley, chopped |
1 tablespoon sugar |
1 tablespoon fresh thyme or 1 teaspoon dried thyme, chopped |
3 teaspoons baking powder |
1 teaspoon fresh rosemary or 1/4 teaspoon dried rosemary, chopped |
1/2 teaspoon salt |
1/3 cup butter or 1/3 cup margarine |
1/2 cup milk |
1 egg, slightly beaten |
Directions:
1. Heat oven to 400 degrees.
2. Lightly grease cookie sheet. In a large bowl, combine flour, parsley, sugar, thyme, baking powder, rosemary and salt; mix well.
3. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
4. Stir in milk and egg just until moistened.
5. On floured surface, gently knead dough 10 times.
6. Place on cookie sheet; roll or pat dough into a 6 round.
7. Cut 8 wedges; separate slightly.
8. Bake for 15-20 min.
9. or until golden brown.
10. serve warm.
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