Buttermilk Rosemary Muffins

1. 1

   In a large bowl, combine the flour, sugar, rosemary, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened (mixture will be dry).

2. 2

   Turn onto a lightly floured surface. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased

3. 3

   . Brush with butter. Bake at 400u00b0 for 10-12 minutes or until golden brown. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.