QUICK ROSEMARY CHEDDAR DROP BISCUITS

 

1 cup milk

1 tbsp white vinegar

2 cups all-purpose flour

1 cup sharp cheddar cheese, shredded, plus more for topping

1 tbsp dried rosemary

1 tbsp baking powder

1 tbsp sugar

1/2 teaspoon salt

1/2 cup (4 ounces) unsalted butter, cold and cubed

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. In a small bowl, combine the vinegar and milk together*. Set aside. In a large bowl, whisk together the flour, cheese, rosemary, baking powder, sugar, and salt. Add the butter into the dry ingredients. Using your fingers or a pastry cutter, combine the butter with the other ingredients until it forms coarse crumbles. Using a spatula, gently stir in the milk mixture until just combined. Be careful not to over mix or melt the butter. Scoop approximately ¼ cup of dough and place on a baking sheet, making 12 biscuits. Top each biscuit with extra cheese. Bake for 12-15 minutes or until golden brown. Serve immediately or warm.