I know I’ve said this before, but I find Hive 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. 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…
Today 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 November, 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 F and line your baking sheet with parchment. 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 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.
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