Herbed Manchego Biscuits
Manchego is one of the most popular cheeses of Spain. Made of sheep’s milk, the cheese is perfect with wine because of its mild flavor and texture.
Makes 6 – 8 biscuits
Ingredients
2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
7 tbsp cold, unsalted butter, sliced into 1/2 inch pieces plus 1 tbsp for top
3/4 cup whole milk
1/2 cup shredded manchego
1 tsp finely chopped rosemary
Directions
Preheat oven to 425 degrees and layer a baking sheet with parchment paper, or lightly grease it.
Sift together the flour, baking powder and salt in a large bowl. Use a pastry blender or your fingertips to mix the pieces of butter into the flour mixture, working it into the mixture until it looks like course meal, or tiny baby peas. Add the milk, cheese and rosemary, stirring it in with a fork until it forms a dough. Do not over stir.
Place the dough on a lightly floured work surface. Gently knead a couple of times so the dough is not loose. Pat the dough with your hands into a round or rectangle piece about ½ inch thick. Using a 2 or 3 inch cutter, cut out biscuits and transfer to baking sheet. Roll the extra dough together and flatten to cut more biscuits if possible. Continue until you haven’t enough dough for a full biscuit.
Melt the 1 tbsp of butter and use a pastry brush to lightly butter each biscuit.
Bake on the middle rack until golden, about 17 - 20 minutes. Cool on rack for 5 minutes before serving.
