Apple, Cheddar & Rosemary Biscuits

Name: Apple, Cheddar & Rosemary Biscuits
Ingredients: 2 cups All Purpose Flour (or 1 Cup Whole Wheat And 1 Cup All Purpose); 1 teaspoon Salt; 1 Tablespoon Sugar; 1-1/2 teaspoon Baking Powder; 1/4 cups Butter, Slightly Chilled (let Stand 10 Minutes Prior To Using In Recipe); 2 Tablespoons Fresh Rosemary, Finely Minced; 1/2 cups Buttermilk; 1/4 cups Canola Or Sunflower Oil; 1 whole Egg; 2 whole Granny Smith Apples (peeled, Cored And Diced); 6-1/4 ounces, weight Cheddar Cheese, Grated

11 ingredients

7 steps

Ingredients

2 cups All Purpose Flour (or 1 Cup Whole Wheat And 1 Cup All Purpose)
1 teaspoon Salt
1 Tablespoon Sugar
1-1/2 teaspoon Baking Powder
1/4 cups Butter, Slightly Chilled (let Stand 10 Minutes Prior To Using In Recipe)
2 Tablespoons Fresh Rosemary, Finely Minced
1/2 cups Buttermilk
1/4 cups Canola Or Sunflower Oil
1 whole Egg
2 whole Granny Smith Apples (peeled, Cored And Diced)
6-1/4 ounces, weight Cheddar Cheese, Grated

Directions

1

1. Preheat oven to 375°F. Grease a 12-cup muffin tin and set aside.
2

2. Sift flour, salt, sugar and baking powder into a large bowl.
3

3. Cut in butter until it almost disappears. It should look like fine crumbs. Add rosemary and stir to combine.
4

4. In a separate bowl, combine buttermilk, oil and egg. Whisk with a fork until completely blended.
5

5. Pour wet ingredients into dry, add apple and cheese and stir gently until the dough comes together. Don't overmix, but there shouldn't be any loose flour left. You dough is going to look like mostly apples and will be very thick looking. This is fine!
6

6. Spoon into the muffin tin (should fill 12 perfectly) and bake for 25-30 minutes.
7

7. Remove from the oven and allow to cool for 5 minutes in the pan. Turn upside down on a cooling rack to release biscuits. Cool another 5 minutes and serve!