Cheesy Rosemary Biscuits
We’ve had a blast of some pretty cold weather in the Northeast. But despite the bitter cold and snow, our rosemary plant is still going strong. So I thought it would be nice to use some of it for these comforting cold-weather biscuits, studded with flecks of green rosemary and strands of yellow cheddar cheese. Serve them warm with a smattering of herb butter!
2 cups flour
2 teaspoon baking powder
1 teaspoon salt
1/2 cups melted butter (one stick)
1 cup milk
1 heaping tablespoon rosemary, chopped
1/2 cup shredded cheddar cheese
1/2 grated parmesan cheese
Black pepper to taste
Garlic powder to taste
Preheat your oven to 425 degrees and lightly grease a cookie sheet.
In a mixing bowl, sift together your flour, baking powder, salt, black pepper and garlic powder. Add your melted butter, milk and chopped rosemary. Stir together, just a few times, to combine. Fold in your shredded cheese and grated cheese until just combined. Don’t over mix.
Drop spoonfuls of batter onto the cookie sheet and bake your biscuits for 10-13 minutes. Allow to cool completely before removing from cookie sheet, as these are delicate biscuits.