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1 Tbsp. Clabber Girl Baking Powder
1/8 tsp. dried basil
1/2 tsp. rosemary
2 Tbsp. butter, melted
3/4 C. half and half
1 C. all-purpose flour
1/3 C. green onions, thinly sliced
1 C. rye flour
1/2 tsp. salt
Preheat oven to 400° F.
In a mixing bowl, whisk flour, rye flour, salt, baking powder, basil and rosemary together thoroughly. Add melted butter, half and half and green onions; stir until moistened. Form a ball with the dough and lightly dust with flour. Place on greased baking sheet and pat into a 12-inch wide round shape. With a sharp knife, score top slightly, 1/4-inch deep, into 8 wedges. Do not cut completely through the dough.
Bake at 400° F. for 20 minutes, or until browned.
From the Clabber Girl Recipe Book “RECIPES TO WARM THE HEART”
1 Tbsp. Clabber Girl Baking Powder
1/8 tsp. dried basil
1/2 tsp. rosemary
2 Tbsp. butter, melted
3/4 C. half and half
1 C. all-purpose flour
1/3 C. green onions, thinly sliced
1 C. rye flour
1/2 tsp. salt
Preheat oven to 400° F.
In a mixing bowl, whisk flour, rye flour, salt, baking powder, basil and rosemary together thoroughly. Add melted butter, half and half and green onions; stir until moistened. Form a ball with the dough and lightly dust with flour. Place on greased baking sheet and pat into a 12-inch wide round shape. With a sharp knife, score top slightly, 1/4-inch deep, into 8 wedges. Do not cut completely through the dough.
Bake at 400° F. for 20 minutes, or until browned.
From the Clabber Girl Recipe Book “RECIPES TO WARM THE HEART”