|Flour||1 1⁄2 Cup (24 tbs), sifted|
|Baking powder||2 Teaspoon|
|Parsley||2 Tablespoon, chopped|
|Rosemary||1⁄4 Teaspoon, crushed|
|Milk||3⁄4 Cup (12 tbs) (approximately)|
1. Sift together the flour, baking powder and salt. Add the parsley and rosemary and mix.
2. Chop in the shortening until the mixture resembles coarse cornmeal. Add enough milk to make a thick batter that can be mounded up in a spoon and dropped.