I can’t stop raving about how much I enjoy taking formal culinary classes. Aside from what I learn from my instructors, I also learn quite a bit from my fellow classmates. We recently had individual presentations in class on a spice or flavoring of our choice. My classmate, Brian, did his presentation on the herb, rosemary. With his presentation, he prepared Cheddar & Rosemary biscuits for the class. They were delicious and it inspired me to use the recipe and adapt it using what I had.
2 tablespoons sugar
1 tablespoon baking soda
3/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and diced
4 ounces extra sharp cheddar (shredded or finely diced)
1/4 cup cooked and crumbled bacon
2 tablespoons green onions, thinly sliced
1 large egg
1 1/4 cups buttermilk
Combine the dry ingredients in the bowl of a food processor and pulse 2-33 times to blend. Add the cold butter and process for 10-15 seconds.
Add the cheese, bacon and green onions and pulse again. Add the egg and buttermilk and process for another 10-20 seconds until a soft dough forms.
Spoon batter (or use a scoop) into the muffin pan. Bake in the preheated oven for 20 minutes or until lightly browned and a toothpick comes out almost clean (with a few crumbs attached.) Serve warm.