Rosemary adds an aromatic lift to gooey cheddar buttermilk biscuits.
- 8 tablespoons of frozen butter + more for the pan
- 2 ½ cups of all purpose flour + more for shaping
- 1 tablespoon of baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 tablespoon dried rosemary
- 2 tablespoons vegetable shortening cold
- 4 ounces cheddar cheese (half diced, half shredded)
- 1 ½ cups cold buttermilk
- Butter a large cookie sheet and set aside.
- In a large bowl whisk together the flour, baking powder, sugar, salt, baking soda and dried rosemary. Cut in the vegetable shortening, using your hands, until the mixture has a coarse crumb texture.
- Using a box grater, grate the butter into the flour. Toss in the grated and diced cheese, making sure that the butter and cheese are coated with flour. Stir in the buttermilk, using a rubber spatula. As gently as possible, fold the dough together making sure that all of the flour is moistened.
- Put the dough in the freezer and chill for 10 minutes.
- Lightly flour the work surface and turn out the dough, noting that this dough will be sticky– don’t add too much flour.
- Knead the dough two or three times and then pat the dough gently into a ¾ inch rectangle.
- Flour a 2-inch round biscuit cutter and cut out the biscuits, trying to use all of the dough.
- Gently pat together the scraps and cut out the remaining biscuits.
- Place the biscuits on the butter cookie sheet. If you want softer biscuits, place them close together, if you prefer a taller biscuit, place them an inch apart.
- Put the cookie sheet in the refrigerator while you preheat the oven to 450ºF.
- Bake for 16 minutes and the biscuits are browned on the top.
- Let the biscuits cool for a couple minutes before serving.
Notes: The baked biscuits and can frozen for up to two months. Thaw the frozen biscuits on the counter and bake in a 350ºF oven until toasted and warm.