- 2 1/4 cups all-purpose baking mix
- 1/2 cup shredded Cheddar cheese
- 2 tablespoons fresh rosemary, chopped
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1/3 cup milk
- 1 egg, lightly beaten
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a medium bowl, stir together baking mix, cheese, and rosemary.
3. In a separate bowl, stir together sour cream, mustard, and milk. Stir wet mixture into dry mixture until well combined. Drop dough in 2-inch rounds onto a baking sheet. Brush tops with beaten egg.
4. Bake in preheated oven 12 to 15 minutes. Serve warm.
Thyme Shortbread Cookies
• 1/2 cup blanched slivered almonds
• 1 1/2 tablespoons fresh thyme leaves, stems removed
• 1/2 tablespoon grated lemon zest
• 2 cups all-purpose flour, divided
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure lemon extract
• All-purpose flour, for dusting work surface
- 6 to 8 ounces semisweet chocolate, tempered
- Slivered almonds (at least 25)
- In food processor with metal blade, pulse almonds, thyme and lemon zest with 2 tablespoons flour until finely ground but not pasty, about 20 seconds. Sift together remaining flour and salt in medium bowl. Add ground nut-herb mixture and stir. Set aside. Cream butter and sugars until light and fluffy. Gradually add flour mixture, mixing until just combined. Stir in vanilla and lemon extracts. Flatten dough into disk and wrap tightly in plastic. Chill 2 hours or until very firm.
- Preheat oven to 300 degrees with rack in center. Line two cookie sheets with parchment paper. Roll chilled dough on lightly floured surface to about 1/4 inch thickness, using as little flour as possible. Cut out 2-inch rounds with cookie cutter or glass and place 1/2 inch apart on cookie sheets. Position sheet on center rack and bake 35 to 40 minutes, or until bottoms are lightly browned. Immediately transfer to racks and cool completely before garnishing.
- To garnish: Set another cooling rack over cookie sheet. Dip half of each cookie in tempered chocolate. Place on rack, so sheet catches chocolate drippings. Before chocolate sets, place an almond sliver or two on top of each cookie. Allow to fully set before serving. Store in airtight containers at room temperature up to 1 week.
Chili Cheddar Biscuits
- 1 1/3 cups all-purpose flour
- 3 teaspoons baking powder
- 3 teaspoons dried parsley flakes
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/2 cup cold butter or margarine
- 1/2 cup milk
- 1 egg, beaten
- 1 1/2 cups shredded Cheddar cheese
1. In a large bowl, combine the dry ingredients.
2. Cut in butter until mixture resembles coarse crumbs.
3. Stir in milk and egg just until moistened.
4. Add cheese; mix well.
5. Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter.
6. Place 1 in. apart on an ungreased baking sheet.
7. Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm.