Rustic Garden Herb Biscuits

• 3-3/4 cups all-purpose flour
• 6 tablespoons sugar
• 3 teaspoons baking powder
• 2 teaspoons dried minced onion
• 2 teaspoons minced fresh basil
• 2 teaspoons minced fresh parsley
• 1 teaspoon salt
• 1 teaspoon snipped fresh dill
• 1 garlic clove, minced
• 3/4 teaspoon baking soda
• 1/2 teaspoon minced fresh rosemary
• 1 cup cold butter, cubed
• 3/4 cup shredded Monterey Jack cheese
• 1-1/2 cups buttermilk
• 1/4 cup chopped roasted sweet red peppers
• 1/4 cup butter, softened
• 1 teaspoon honey
• 1/2 garlic clove, minced
• Dash minced fresh rosemary

1. Preheat oven to 350u0b0. In a large bowl, whisk the first 11 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add buttermilk and peppers; stir just until moistened.
2. Drop mixture by 1/3 cupfuls into greased muffin cups. Bake 25-30 minutes or until golden brown. Cool 5 minutes before removing from pan to a wire rack.
3. In a small bowl, mix remaining ingredients until blended. Serve warm biscuits with rosemary butter.

flour, sugar, baking powder, onion, fresh basil, parsley, salt, dill, garlic, baking soda, fresh rosemary, cold butter, shredded monterey jack cheese, buttermilk, sweet red peppers, butter, honey, garlic, fresh rosemary

Taken from www.tasteofhome.com/recipes/rustic-garden-herb-biscuits/ (may not work)