Cheddar Rosemary Biscuits

>> Tuesday, November 15, 2011

For dinner the other night, I prepared Pulled Pork with Homemade Peach BBQ Sauce served atop Cheddar Rosemary Biscuits. The Pulled Pork was great (just a word of warning to the Texas BBQ fans - the sauce is a vinegar BBQ sauce rather than a ketchup/tomato-based one), but the biscuits really stole the show. They were buttery, slightly cheesy with just a bit of beautiful rosemary flavor. Delicious on their own, but they also paired wonderfully with the vinegary, tender pork!

After the three of us devoured all of the biscuits, I decided to whip up another batch this morning to freeze for part of our Thanksgiving menu. I love things that can be made ahead of time for big holiday meals! To freeze the biscuits: prepare the dough, cut into biscuits, place the biscuits on a parchment paper-lined baking sheet and freeze completely. Once frozen, place the biscuits in an airtight ziploc bag. Bake them frozen at 425 degrees for 22-30 minutes, or until lightly browned and cooked through.

Cheddar Rosemary Biscuits
adapted from Daily Cravings, who adapted the original recipe from Ina Garten

2 cups self-rising flour, plus more
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
1 tablespoon dried rosemary
12 tablespoons very cold butter, diced
1/2 buttermilk, shaken
2 extra large eggs, divided
1 cup grated extra sharp cheddar cheese
1 tablespoon milk or water

Preheat oven to 425 degrees.

Place 2 cups flour, baking powder, salt and rosemary in the bowl of an electric mixer fitted with a paddle attachment. With the mixer on low speed, add the butter and continue to mix until the butter is the size of peas.

In a small bowl, beat buttermilk and 1 egg together. With the mixer still on low, add buttermilk mixture. Mix until just moistened. In a small bowl, mix cheddar with a small handful of flour. With mixer still on low, add cheese and mix until just combined.

Turn dough out onto a floured surface and knead lightly a few times. With a floured rolling pin, roll dough out to a 10-inch x 5-inch rectangle. With a 2-inch biscuit cutter, cut out biscuits and place on a greased baking sheet.

In a small bowl, mix remaining egg with 1 tablespoon milk or water. Brush egg wash over tops of biscuits. Bake for 15-20 minutes, or until lightly golden.


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