CHEDDAR, BLUE CHEESE AND ROSEMARY DROP BISCUITS

CHEDDAR, BLUE CHEESE AND ROSEMARY DROP BISCUITS image

Yield 6

Number Of Ingredients 13

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2.5 cups all purpose flour
2 T sugar
2.5 t baking powder
3/4 t baking soda
1 t salt
1 T meal
7 T cold butter, cut into cubes
1 c grated cheddar cheese
3/4 c cold crumbled Stilton Blue Cheese
2 T chopped rosemary
1.25 c cold buttermilk
1 lg. egg
Kosher salt and more melted butter

Steps:

Whisk first 6 ingredients in a medium bowl to blend. Cut in butter until mixture resembles coarse meal. Add both cheeses and rosemary. Mix with fork. Combine the buttermilk and egg in a small bowl. Add the buttermilk mixture to the flour/cheese mixture stirring until the dough is evenly moist. Drop about 1/4 c. per biscuit onto a parchment lined baking sheet. You can freeze at this point. Store once frozen in a zip lock bag. If frozen bake at 450' for about 18-20 minutes. If baking unfrozen bake at 450' for about 16-18 minutes. Brush with melted butter and sprinkle with large grain Kosher salt.