- 3/4 cup walnut halves
- 3 cups O Organics™ All-Purpose Flour
- 1 tablespoon baking powder
- 2 teaspoons finely chopped O Organics Fresh Rosemary leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup cold Lucerne® Sweet Cream Butter, cut into small pieces
- 1 cup Lucerne® Milk
- Preheat oven to 375 degrees F. Spread walnuts on a baking sheet and bake until lightly golden, about 8 minutes. Let cool.
- In a food processor, whirl walnuts until coarsely chopped. Blend in flour, baking powder, rosemary, salt, and pepper. Add butter; pulse until mixture resembles coarse crumbs.
- Transfer flour mixture to large bowl. Stir in milk until evenly moistened. Knead 3 or 4 times, until dough comes together, then transfer to floured work surface. Pat dough out until it is 1/2- to 3/4-inch thick. Using a 2-inch-round biscuit cutter, cut out biscuits; transfer to a baking pan or large plate. Cover tightly with plastic wrap and freeze up to 4 days.
- The day you serve them, thaw biscuits at room temperature, about 1 hour. Preheat oven to 375 degrees F. Transfer biscuits to ungreased baking sheet. Bake until golden, 20 to 25 minutes. Serve warm.