Zutaten für Rosemary Garlic Buttery Biscuits
- 2 cups all-purpose flour
- Garlic Cloves
- 1/2 teaspoon dried rosemary
- Kosher Salt
- 1 teaspoon baking powder
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1/4 teaspoon garlic powder
- 1/2 cup (1 stick) cold unsalted butter
- 3/4 cup buttermilk
- Sharp Cheddar Cheese
- Monterey Jack Cheese
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Zubereitung von Rosemary Garlic Buttery Biscuits
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon cream of tartar, 1/4 cup granulated sugar, and 1/8 teaspoon garlic powder.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 3/4 cup buttermilk, 1/4 cup shredded cheddar cheese, 1/4 cup shredded Parmesan cheese, 1 tablespoon chopped fresh rosemary, and 1 clove minced garlic.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Drop by large spoonfuls (about 1/4 cup each) onto a greased baking sheet.
- Bake for 10-12 minutes, or until golden brown.
- While biscuits are baking, prepare the garlic rosemary butter: Melt 1/4 cup butter. Stir in 1/4 teaspoon garlic powder and 1/2 teaspoon dried rosemary.
- As soon as you remove the biscuits from the oven, brush generously with the garlic rosemary butter.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
4g
Fat
21g
Carbs
3g
