Ok, so I made up the recipe. For those of you non-Americans when I say “biscuits” I mean a scone-type thing and not cookies, just to clarify; rosemary cheese cookies would be disgusting. But these are very tasty, if I do say so myself, as a side with an Italian dish. And they are kid tested and approved. It must be the cheese. Kids love cheese.
But, as Talib Kweli would say, stop all the yappin’ and let’s make it happen…
2 cups of flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar
1/3 cup margarine
1 cup (about) milk
1 teaspoon lemon juice
½ tablespoon rosemary
1 block grated Gouda (or another unprocessed cheese of your choice) cheese
Add lemon juice and rosemary to milk and let sit for a few minutes until milk curdles. Sift flour, baking powder, salt and sugar into bowl. Cut margarine in until crumbly, like little margarine-flour pebbles. Add grated cheese and mix. Add enough rosemary-milk mixture to make dough soft; if you add too much and the dough becomes to liquidy just add more flour, and if you add too much flour then add a little bit more milk, but you can’t go on like that all day so just a little. Knead cheesy dough lump several times on floured surface.
Now, you can roll it out to about 1 ½ inch thickness and cut with a biscuit cutter and place it on a baking sheet if you want. But what I do, which is much quicker, is make twelve dough balls and place them in a muffin sheet (if that’s what you call it). Either way you choose you should get twelve biscuits out of that lump of dough. Bake at 450 F (or 230 C depending on where you are) for about 10 to 12 minutes, or until golden brown.
Yield: 12 servings