Buttery Rosemary Garlic Biscuits
- 2 cups All-purpose Flour
- 1 Tablespoon Baking Powder
- 1/2 teaspoons Salt
- 1 clove Garlic, Peeled
- 1 sprig Rosemary, Leaves Removed From Stem
- 1/2 cups Freshly Grated Sharp Cheddar Cheese
- 1 stick Cold Butter, Cubed, Plus 1 Tablespoon Melted For Brushing
- 1 cup Cold Buttermilk
- Preheat oven to 350u0b0F and line two baking sheets with either silicone mats or parchment paper.
- In the bowl of a food processor, combine flour, baking powder, salt, garlic, rosemary and cheddar. Pulse to sift together and chop the garlic and rosemary. Add the cubes of butter and pulse mixture until it is pebbly. Lastly, run the processor while you slowly pour in the buttermilk just until it becomes a sticky dough.
- Use a 1 1/2 inch cookie scoop to scoop perfect little mounds of the dough onto the lined baking sheets. Using that measure, you should get 25 cute little biscuits. Bake for 15-20 minutes, until golden around the edges and baked through. When they are done, take them out and brush them all with the melted butter. Let them cool for a couple of minutes, then serve immediately!
allpurpose, baking powder, salt, clove garlic, rosemary, freshly grated sharp, butter, buttermilk
Taken from tastykitchen.com/recipes/breads/buttery-rosemary-garlic-biscuits/ (may not work)