Rosemary and Manchego Biscuits


2 cups all-purpose flour

1 teaspoon sugar

1 tablespoon baking powder

1 tablespoon salt

8 tablespoons butter, cubed

¾ cup milk

½ shredded Manchego cheese (or more, up to 1 cup)

1/8 cup chopped fresh rosemary

Unsalted butter, softened, for the pan and biscuit tops



Preheat oven to 400.

In a large bowl combine flour, sugar, baking powder and salt together.  Cut butter into mixture until it begins to look like cornmeal. Fold in rosemary.

Make a well with flour mixture and slowly add milk into the middle.  Knead dough with fingers and add milk when necessary (DON'T OVER KNEAD). Fold in cheese.  Roll out dough onto a lightly floured surface and roll out to desired thickness.  Cut with small biscuit cutter or cut into squares with knife.  Be careful not to over handle biscuits. Over handling biscuits will make them tough and dry.

Butter bottom of pan and place biscuits in pan. Dot each biscuit with softened butter.  Bake on middle rack until golden, 12-15 minutes. Remove and brush on mo' buttah!

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