White Cheddar Cheez-It & Rosemary Biscuits
Author: Emily Paster
Recipe type: Baking
Prep time:
Cook time:
Total time:
Serves: 6
- 2 cups (10 oz) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 6 TB cold butter cut into pieces
- ¾ cup White Cheddar Cheez-It Grooves, broken into pieces
- 1 tsp fresh rosemary, chopped
- ¾ cup buttermilk
- 2 TB milk or cream (optional)
- Preheat oven to 450. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- Add the butter and blend in to the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse crumbs.
- Add the Cheez-Its and rosemary and mix in.
- Pour the buttermilk over the butter-flour mixture and mix it in with a fork just until the dough comes together.
- Gently knead the dough against the sides of the bowl until dough forms a ball.
- Turn dough out onto a lightly floured board and pat or roll out until dough is ½ inch thick,
- Cut into biscuits using a biscuit cutter. You should get 5 to 6 biscuits.
- Gather scraps together and gently combine. Cut out additional biscuits if desired.
- Brush tops with milk or cream if desired.
- Place biscuits on the prepared sheet.
- Bake 10-12 minutes or until golden brown.
- Cool on a wire rack.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/03/30/white-cheddar-cheez-it-rosemary-biscuits/
3.2.2807