Rosemary Biscuits

2 cups all-purpose flour

1-1/2 Tbsp. baking powder

1 Tbsp. sugar

1/2 tsp. salt

1 Tbsp. chopped fresh or

crushed dried rosemary

1/2 cup butter or margarine

3/4 cup buttermilk

1 large egg

Melted butter

Combine first 5 ingredients in a bowl. Cut 1/2 cup butter into flour mixture with a pastry blender until crumbly. Stir together buttermilk and egg. Add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Pat or roll dough to 1/2-inch thickness; cut with a 2-inch round cutter, and place on a baking sheet. Bake at 425 degrees for 14 to 15 minutes or until golden. Brush with melted butter.

Yield: 2 dozen biscuits

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