Rosemary and White Cheddar Biscuits
I know I’ve said this before, but I find Pinterest totally addicting. From food (of course) to DIY and crafts to beautiful homes and cute outfits, I can easily lose a good 45 minutes on a few too many clicks of the “See More Pins” button. My problem is that I keep adding projects to my to-do list, but have a hard time getting organized enough to actually accomplish them…so I’m wondering, how do you keep organized? Whether it’s a simple to-do list, a favorite notebook or day planner, a sophisticated collection of spreadsheets, or even post-it notes stuck to your computer, I want to know!
Now that my cry for organizational help is out of the way, I want to share these rosemary and cheddar biscuits I made last week when I decided that I needed to branch out from the biscuits I normally make when I serve soup – particularly because now that we’re well into January, I’m making a LOT of soup. These biscuits are still of the savory variety, but they’re a little more on the soft and fluffy side, and they’re perfect with a pat of butter or even a bit of sweet jam. Enjoy!
- 1 1/2 cups unbleached all-purpose flour
- 1 Tbsp baking powder
- 3/4 tsp salt
- 1 1/2 Tbsp fresh rosemary, minced
- 2 Tbsp butter
- 1/2 cup milk
- 1/2 cup shredded white cheddar cheese
Preheat the oven to 400 degrees and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, salt, and rosemary.
Blend in the butter using a pastry blender. Add the milk and cheese to the flour mixture and stir until the mixture holds together. Knead lightly on a floured surface and roll out to 1? thickness. Using a 2? biscuit butter, cut the dough into circles.
Re-roll the scraps and cut out biscuits until you have used all of the dough. Place on the prepared baking sheet.
Bake 12-15 minutes or until lightly browned. Serve warm. Makes a half dozen biscuits.
Categories: breads & pastries