| 2 1/4 | cups Original Bisquick® mix |
| 2/3 | cup milk |
| 2 | teaspoons olive or vegetable oil |
| 1/2 | teaspoon dried rosemary leaves, crushed |
| 1/2 | teaspoon garlic powder |
| 1. | Heat oven to 450°F. In medium bowl, mix Bisquick mix and milk until soft dough forms; beat 30 seconds. If dough is too sticky, gradually mix in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle. |
| 2. | Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Roll 1/4 inch thick. Cut with 2-inch cutter dipped in Bisquick mix. On ungreased cookie sheet, place dough rounds about 2 inches apart. Brush with oil. Sprinkle with rosemary and garlic powder. |
| 3. | Bake 8 to 10 minutes or until golden brown. Serve warm. |
| Heat oven to 475°F. |
|
| Serve these miniature focaccia biscuits with any Italian meal. |
|
| Shiny aluminum cookie sheets of good quality produce the best biscuits. If the cookie sheet is brown, black or darkened from a buildup of fat, the bottoms of the biscuits will be darker in color. Reducing the oven temperature to 400°F may help. |
|
| Place the cookie sheet on the center oven rack. That way, the biscuits will brown evenly on both the tops and bottoms. |
Nutrition Information:
50 ( 15); 2g ( 1/2g, 0g); 0mg; 140mg; 8g ( 0g, 0g); 1g 0%; 0%; 0%; 0% 1/2 ; 0 ; 0 ; 1/2 1/2