I had some remarkable biscuits with rosemary recently. I started looking for recipes that I might adapt. I like the looks of this biscuit but I'm reluctant to make anything with cream. any suggestions on a less caloric substitute? also, any recommendations on how much rosemary? thanks, Jean Unfortunately one of the building blocks to a great biscuit is a great fat. Either cream, butter, shortening or lard; lower fat options (like margarine, light cream) can be used, but it will alter the flavor and texture of the biscuit. Also, I would suggest to add about 1/4 cup of chopped rosemary to start with to your recipe!-Jon

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