Recipe Of The Day: Cheddar Cheese And Rosemary Biscuits Recipe From Chef James Tahhan

When it comes to comfort side dishes, cheddar cheese biscuits take the prize. This recipe by Chef James Tahhan provides a more sophisticated twist by adding rosemary to the recipe. Requiring only a handful of ingredients, this recipe is easy on your budget and a cinch to make.

Ingredients

2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon baking
10 ounces of cold butter cut into cubes
1/2 cups buttermilk (buttermilk)
2 eggs
1 cup shredded Cheddar cheese
2 tablespoons minced rosemary
1 egg, beaten

Directions

1. Preheat oven to 425 degrees.

2. In a blender container mix table, the dry ingredients in medium speed, then add the diced butter until the butter pieces reach the size of a pea.

3. Add cheddar cheese and rosemary to the flour mixture.

4. In a separate bowl, mix the buttermilk with the eggs and beat slightly. Add this to the original combination of flour and butter and continue mixing until the hydrated flour, not mix too.

5. Remove the mass and took a floured surface. The knead about 5 times to finish incorporating ingredients.

6. Stretch the dough to a rectangle approximately 2 inches thick and with a circular mold cookie biscuits we get the quantity, possible. Form another rectangle and repeat the same process.

7. Get a tray and baking paper and put some dusted flour on the tray. Place the cupcakes and brush paint a coat of beaten egg. Bake for about 25 minutes.