Not quite a scone, but not quite a cookie, these sweet holiday biscuits are deliciously somewhere in between.
Baked with peppery, robust Jacuzzi Family Vineyards Olive Oil, and infused with the grassiness of rosemary and the fruitiness of cherries, these sweets have a magnificent flavor. Speckled with red and green colors, they even look like the holiday season. Serve them warm with honey butter and jam, and enjoy leftovers for breakfast with a steaming winter latte!
2 ½ cups all-purpose flour
¾ cup sugar
1 tablespoon finely chopped fresh rosemary
1 teaspoon baking powder
½ teaspoon salt
¾ cup milk
1 cup chopped dried cherries
Makes 24 biscuits.
Find this recipe at www.theolivepress.com/blog/entry/sweet-cherry-rosemary-biscuits