Cranberry Rosemary Biscuits

INGREDIENTS:

2 1/4 CUP ALL PURPOSE FLOUR

2 TEASPOONS GRANULATED SUGAR

1 TABLESPOON BAKING POWDER

3/4 TEASPOON SALT

3/4 TEASPOON BAKING SODA

9 TABLESPOONS UNSALTED BUTTER, CUT UP

3 TEASPOONS ROSEMARY

1/2 CUP DRIED CRANBERRIES

3/4 CUP BUTTERMILK

1-2 TABLESPOONS HEAVY CREAM OR HALF-N-HALF

DIRECTIONS:

PREHEAT OVEN TO 400 DEGREES. IN A BOWL, COMBINE FLOUR SUGAR, BAKING POWDER, SALT, AND BAKING SODA. ADD BUTTER AND MIX IN WITH A PASTRY CUTTER OR WITH HANDS, UNTIL IT RESEMBLES COURSE MEAL. STIR IN ROSEMARY AND DRIED CRANBERRIES. STIR IN BUTTERMILK AND KNEAD TOGETHER. ON A FLOURED SURFACE, PLACE DOUGH AN SPREAD OUT WITH HANDS. USE A BISCUIT CUTTER AND BRUSH WITH CREAM. BAKE FOR 12 -14 MINUTES.