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Rosemary Biscuits

 Rosemary Biscuits
"Seasoned with rosemary, these light and tender biscuits are extra special," says Jacqueline Graves of Lawrenceville, Georgia. "And with just four ingredients, they're a snap to make."
8 ServingsPrep/Total Time: 30 min.


  • 3 ounces reduced-fat cream cheese, cubed
  • 1-3/4 cups reduced-fat biscuit/baking mix
  • 1/2 cup fat-free milk
  • 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed


  • In a large bowl, cut cream cheese into baking mix until crumbly. Stir
  • in milk and rosemary just until moistened.
  • Turn dough onto a lightly floured surface; knead 10 times. Roll out
  • into a 6-in. square. Cut into four 3-in. squares; cut each square
  • diagonally in half.
  • Place on a baking sheet coated with cooking spray. Bake at 400°
  • for 10-12 minutes or until golden brown. Serve warm. Yield: 8
  • servings.
Nutritional Facts: One biscuit equals 133 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 355 mg sodium, 20 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.