Rosemary cheese drop biscuits

I did my once a year harvest of rosemary and ended up with a lot a lot of rosemary. Since google said that cheese and rosemary are good friends, I decided to do a cheese and rosemary drop scone, or Americans call them biscuits.

Recipe from here: http://www.cookingandbeer.com/2013/10/rosemary-and-cheddar-drop-biscuits/

Notes: baked at 220 deg C, and I substituted 1 tbsp + 1 tsp vinegar + 1 ⅓ cup milk for the buttermilk.

Recipe

2 ¼ C flour

1 tbsp baking powder

¼ tsp baking soda

1 tsp salt

½ C cold butter, cubed

1 ¼ C cheese, shredded

1 tbsp rosemary, chopped

1 tsp black pepper

1 ⅓ C buttermilk

Method

1) Line baking tray and preheat oven to 220 deg C

2) Whisk together dry ingredients. 

3) Add cubed butter and incorporate till it resembles breadcrumbs.

4) Dollop onto baking tray in ⅓ cup. Leave some space for expansion.

5) Bake for approx 14 to 15 minutes until golden brown. 

6) Remove from tray and let cool on wire rack so as not to overcook. Best served warm.