Cheese Biscuits with Rosemary and Sundried Tomatoes
Servings: 18
Ingredients
- ½ cup unsalted butter chilled and cubed
- 2 cups unbleached all purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1½ tbsp cane sugar
- 1 tsp salt
- ¾ cup half and half
- ¼ tsp coarse ground black pepper
- 1 cup grated parmesan or white cheddar
- ⅓ cup sundried tomatoes, chopped
- 2 tbsp fresh rosemary leaves finely chopped
Instructions
- In a bowl, sift together dry ingredients; flour, salt, baking powder, baking soda and sugar.
- Add cubed pieces of butter to the dry ingredients and using your hands, mix the butter into the flour mixture until crumb like texture forms. Cover bowl in plastic wrap and place in freezer for 20-30 minutes.
- Take the bowl out of freezer and stir in grated cheese, rosemary, sundried tomatoes and coarse ground pepper to the flour mixture.
- Form a well in the middle of bowl and stir in half and half until liquid is fully incorporated.
- Turn on the oven to 425°. Turn out dough on a floured surface and roll out the dough gently to a small rectangle. Fold in half, then roll the dough again. Repeat the folding process 2 more times. Do not overwork the dough.
- Roll out the dough to ½ inch thickness and cut out the biscuits using round 2 inch biscuit cutter.
- Place biscuits on a baking sheet with parchment paper or silicone lined baking sheet and place in the oven and bake for 10 minutes or until golden brown. Let biscuits cool for 5-10 minutes before serving.