Rustic Garden Herb Biscuits

Name: Rustic Garden Herb Biscuits
Ingredients: 3-3/4 cups all-purpose flour; 6 tablespoons sugar; 3 teaspoons baking powder; 2 teaspoons dried minced onion; 2 teaspoons minced fresh basil; 2 teaspoons minced fresh parsley; 1 teaspoon salt; 1 teaspoon snipped fresh dill; 1 garlic clove, minced; 3/4 teaspoon baking soda; 1/2 teaspoon minced fresh rosemary; 1 cup cold butter, cubed; 3/4 cup shredded Monterey Jack cheese; 1-1/2 cups buttermilk; 1/4 cup chopped roasted sweet red peppers; 1/4 cup butter, softened; 1 teaspoon honey; 1/2 garlic clove, minced; Dash minced fresh rosemary

19 ingredients

3 steps

Ingredients

3-3/4 cups all-purpose flour
6 tablespoons sugar
3 teaspoons baking powder
2 teaspoons dried minced onion
2 teaspoons minced fresh basil
2 teaspoons minced fresh parsley
1 teaspoon salt
1 teaspoon snipped fresh dill
1 garlic clove, minced
3/4 teaspoon baking soda
1/2 teaspoon minced fresh rosemary
1 cup cold butter, cubed
3/4 cup shredded Monterey Jack cheese
1-1/2 cups buttermilk
1/4 cup chopped roasted sweet red peppers
1/4 cup butter, softened
1 teaspoon honey
1/2 garlic clove, minced
Dash minced fresh rosemary

Directions

1

Preheat oven to 350°. In a large bowl, whisk the first 11 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add buttermilk and peppers; stir just until moistened.
2

Drop mixture by 1/3 cupfuls into greased muffin cups. Bake 25-30 minutes or until golden brown. Cool 5 minutes before removing from pan to a wire rack.
3

In a small bowl, mix remaining ingredients until blended. Serve warm biscuits with rosemary butter.