introduction
Cheddar cheese and rosemary biscuits
In my view, biscuits are an ideal complement to any dinner. They complement many types of meals really well and may be easily prepared. Several types of biscuits need the process of kneading and allowing the dough to rise, followed by rolling it out to a certain thickness and then baking it.
These biscuits bear resemblance to Red Lobster’s Cheddar Biscuits. Nevertheless, in my opinion, they have a more enjoyable flavor and are much faster compared to waiting for an order at a restaurant.
This recipe may be easily doubled, allowing you to have an ample amount of biscuits that can be stored in the freezer for future meals.
FAQ:
Is it essential to use Rosemary?
It is highly recommended to consider including Rosemary as an optional ingredient. However, it is worth mentioning that the addition of Rosemary imparts a subtle taste to the cheddar biscuits, which is quite delightful. I recommend that you make an attempt to follow the instructions precisely. If desired, other herbs may be used.
What is the proper method for storing these biscuits?
These biscuits may be stored in a ziploc bag at room temperature for a maximum of 3 days. If kept in the refrigerator, inside a ziploc bag, they will remain fresh for a duration of 5 days.
Is it possible to freeze these biscuits?
Affirmative, these biscuits are capable to being frozen. Ensure that the cookies are stored in either a hermetically sealed container or a container that is suitable for freezing. Their freezing duration may extend up to a maximum of 3 months.
List of ingredients
I used 2 cups of all-purpose flour.
1 and 1/4 cups of shredded Cheddar Cheese, split
0.5 teaspoons of garlic powder
1 tablespoon of baking powder
1 tablespoon of dried rosemary
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