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

  1. Preheat oven to 375º
  2. In a mixing bowl, combine all ingredients and mix by hand until incorporated. Do not over-mix to avoid chewy biscuits
  3. Using a small cookie scoop, portion out dough onto lined baking sheets
  4. Bake until golden brown,  about 8-12 minutes