These Cheddar cheese and rosemary biscuits are perfect paired with a heart stew. If you like, substitute parsley or basil for rosemary.
INGREDIENTS (for 1 servings):
- 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
PREPARATION:
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, stir together baking mix, cheese, and rosemary.
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.
Bake in preheated oven 12 to 15 minutes. Serve warm.