Rosemary And Gouda Buttermilk Biscuits - cooking recipe

Ingredients

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
5 tablespoons unsalted butter, cut into cubes
2/3 cup buttermilk (you can make your own buttermilk by adding a tablespoon of lemon juice to 2/3 cup milk and letting i)
1/3 cup gouda cheese, grated
1 1/2 teaspoons dried rosemary (double the amount if you use fresh)
1/2 teaspoon salt
1 tablespoon milk, for brushing

Preparation

Preheat oven to 400 F (about 200 C).
Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Add the butter and rub it into the flour using your fingertips, until the mixture becomes a fine crumble, like cornmeal.
Crumble the rosemary needles in your hand and add them to the mixture.
Add the cheese and toss to combine.
Pour in the buttermilk and fold in gently with a spatula until mixture forms a sticky dough.
Divide roughly into 8 and drop onto a parchment lined baking sheet.
Bake for about 12 minutes until golden on top or a toothpick comes out clean.