Mini Rosemary-Garlic Focaccias

By melanieroe

Prep Time: 15 min
Total Time: 25 min
Makes: 24 biscuits

Nutrition Information:
1 Biscuit: Calories 50 (Calories from Fat 15); Total Fat 2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 140mg; Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 0g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 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

Details

Servings 24
Adapted from bettycrocker.com

Preparation

Step 1

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.
High Altitude (3500-6500 ft): Heat oven to 475°F.