- Drop mixture by 1/3 cupfuls into greased muffin cups. Bake 25-30
- minutes or until golden brown. Cool 5 minutes before removing from
- pan to a wire rack.
- In a small bowl, mix remaining ingredients until blended. Serve warm
- biscuits with rosemary butter. Yield: 12 biscuits (1/4 cup rosemary
Nutritional Facts: 1 biscuit with 1 teaspoon butter equals 377 calories, 22 g fat (14 g saturated fat), 58 mg cholesterol, 599 mg sodium, 39 g carbohydrate, 1 g fiber, 7 g protein.