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Apricots: Farmhouse Buttermilk Biscuits with Rosemary and Cheddar Recipe - Chef Lee Perrine
Serves: 6-8
Conversion Chart: Here >>
Ingredients:
2 cups all purpose flour
2 tablespoons finely chopped rosemary
2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoons baking soda
1/2 teaspoon salt
3/4 stick cold butter
1/4 cup grated cheddar
3/4 cup buttermilk
Procedure:
Preheat oven to 450° degrees. Whisk together fl our, rosemary, baking powder, baking soda, sugar and salt. Blend in butter with fingers or blender until it resembles coarse meal. Stir in cheese, then buttermilk, until dough forms. Knead dough. Gather into 8-inch by 4-inch rectangle. Cut eight 2-inch circles. Brush with buttermilk. Bake on greased baking sheet about 15 minutes until golden brown.
Restaurant: Apricots, 1593 Farmington Avenue, Farmington, CT, USA
Recipe Type: Authentic
Submitted By: Chef Lee Perrine
Recipe Author: Chef Lee Perrine
Original Photograph By: Chef Lee Perrine/pictures.dealer.com
Photograph Retouched By: Recipe Spy
Recipe Source: https://pictures.dealer.com/hoffmanauto/45818e5c40463872016f8834c7e99382.pdf
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