Rosemary Cheddar Biscuits
Makes 35-40 biscuits using a small (1.5 oz) cookie scoop
Ingredients
- 3 cups all-purpose
- 8 oz (2 sticks) butter, cubed, room temperature
- 8 oz shredded cheddar cheese
- 1 pint buttermilk
- 2 tbsp double-acting baking powder
- 2 sprigs fresh rosemary, leaves only, chopped
- pinch of salt & black pepper
Special Equipment
- small cookie scoop
- nonstick baking sheets (or parchment-lined & sprayed with nonstick cooking spray)
How-to
- Preheat oven to 375º
- In a mixing bowl, combine all ingredients and mix by hand until incorporated. Do not over-mix to avoid chewy biscuits
- Using a small cookie scoop, portion out dough onto lined baking sheets
- Bake until golden brown, about 8-12 minutes