Apple Cheddar and Rosemary Biscuits Print Email

2 cups all purpose flour (or 1 cup AP flour and 1 cup whole wheat flour)
1 tsp salt
1 TBS sugar
1 1/2 tsp baking powder
1/4 cup butter, slightly chilled (remove from fridge about 10 minutes prior to starting)
2 TBS fresh rosemary, minced fine
1/2 cup buttermilk
1/4 cup canola oil
1 egg
6 oz Cheddar cheese, grated
2 small green apples (such as Granny Smith or Orin), peeled, cored and diced

Preheat oven to 375°F. Grease a 12 cup muffin tin and set aside.

Sift flour, salt, sugar and baking powder into large bowl.

Cut in butter until it almost dissapears, should look like fine crumbs. Add rosemary and stir to combine.

In a separate bowl, combine buttermilk, oil and egg. Whisk with a fork until completely blended.

Pour wet ingredients into dry, add apple and cheese and stir gently until a dough comes together. Don’t overmix, but there shouldn’t be any loose flour left. You dough is going to look like mostly apples and will be very thick looking, this is fine!

Spoon into muffin tin (Should fill 12 perfectly) and bake for 25-30 minutes.

Remove from oven and allow to cool for 5 minutes in pan. Turn upside down on cooling rack to release biscuits. Cool another 5 minutes and serve!