This is the perfect rustic biscuit for the fall. Rosemary is at it’s peek right now before the frost, and there is nothing better than this aromatic herb paired with extra sharp cheese, a good quality Vermont cheddar is recommended, such as Cabot.
2 cups flour
4 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon cream of tarter
1 tablespoons fresh rosemary, chopped
1/2 cup cold butter, chopped
1 cup roughly chopped sharp white cheddar
3/4 cup whole milk
Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
In a large bowl stir together the flour, baking powder, sugar, salt, cream of tarter and chopped rosemary.
Cut the butter into the dry mixture or you can blend it in with your hands (I know, using hands for “cutting the butter in” isn’t typically recommended, but it works for me!)
Make sure the cheddar cheese is chopped into smallish pieces, about 1/8″ to 1/4″ and stir into the butter/flour mixture.
Pour milk into the bowl and stir just into everything is combined. Don’t over mix this. Put a little bit of flour on the counter and place your dough on the counter. Pat out to 3/4″ and cut into 2 3/4″ rounds.
Place on cookie sheet with parchment on it and place biscuits close together. This is a well known method to keep biscuits from drying out. Bake in a 450 degree oven for 12 minutes until golden brown.
Cool on wire rack and enjoy!