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Rosemary Cream Biscuits

Makes eight servings 2 cups White Lily all-purpose flour 1 tablespoon baking powder 1 tablespoon sugar 1/2 teaspoon salt 1/4 teaspoon minced rosemary leaves 1-1/4 cups Purity heavy cream 4 tablespoons Purity butter, melted

Preheat oven to 425 degrees. Combine flour, baking powder, sugar, salt and rosemary in a large mixing bowl. Mix with a fork. Gradually pour in about 1 cup of cream, stirring constantly with a wooden spoon to moisten evenly. Drizzle in remaining cream, turning dough by hand until just moist enough to hold together. Turn out onto a floured board and knead about 1 minute. Lightly roll to about 1/2-inch thickness and cut with a 3-inch fluted cutter dipped in flour. Gather dough scraps and re-roll. Transfer to a baking sheet. Brush tops with butter. Bake about 15 minutes or until edges are lightly browned. Cool on racks or serve warm with sliced fresh strawberries.