Rosemary is one of my favourite herbs. It’s a wonderful herb to use practically any season. Add it into mashed potatoes, toss in on a massive oven roast and voila instant earthy flavour. I like to buy it fresh and then dry it out myself. As with most herbs, it lasts a really long time as well. Here is my recipe for Rosemary Cheddar biscuits. These little biscuits are great for a side dish during family dinners or with a warm bowl of homemade soup. Not only do they taste heavenly out of the oven, they also fill your home with an intoxicating holiday aroma.

Rosemary Cheddar Buttermilk Biscuits

2 cups All Purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
1 tbsp sugar – white, brown or demerara
2 tbsp rosemary chopped – preferably fresh
1 cup aged cheddar cheese
1 whole stick of melted butter
1 cup buttermilk

1. Melt butter in microwave and set out for 5 minutes to cool down.
2. Add buttermilk to melted butter and stir. Place in refrigerator for 5 minutes.
3. Combine flour, baking powder, baking soda, salt, and sugar with a wire whisk. Add rosemary and shredded cheese and whisk ingredients.
4. Pour buttermilk mixture into flour mixture and combine with spatula.
5. Spray pan with non-stick spray. Yields 10 – 12 biscuits.
6. Bake biscuits on middle rack for 12 – 14 mins. until tops are golden brown. Brush a little butter or margarine on stop of biscuits while fresh out of the oven. Let cool for 5 minutes and enjoy.