Cheddar Garlic and Rosemary Biscuits
There is nothing like the smell of homemade cookies. Just breathing it in feels like you're being hugged (at least it is to me). And when you add Cabot Cheddar, fresh garden rosemary, and spicy garlic to the mix, you have a very aromatic and flavorful cookie, indeed. I used Cabot 1 year naturally aged […]

There is nothing like the smell of homemade cookies. Just breathing it in feels like you're being hugged (at least it is to me). And when you add Cabot Cheddar, fresh garden rosemary, and spicy garlic to the mix, you have a very aromatic and flavorful cookie, indeed. I used Cabot 1 year naturally aged cheddar both inside and on cookies; using an aged cheddar like this adds a much deeper, richer, and tastier flavor to them than a younger unaged cheddar. Plus, when you enjoy Cabot cheese, you know you are supporting the 800 families that make up the Cabot dairy cooperativeand their passion for making and sharing award-winning natural cheeses here in the United States. Cabot is also B-Corp certified, and were the first dairy cooperative to do so. I love that with Cabot, not only do I enjoy delicious cheeses, but I also know that I am supporting a small business that is steeped in sustainable practices.

Cheddar, garlic and rosemary cookies

The basis of this cookie is a traditional buttermilk, butter and flour pastry dough. It is important to keep all non-dry ingredients cold, as the butter must remain firm and refrigerated until cooked, otherwise the flaky layers of the cookie will not form properly. When all the ingredients are incorporated into the dough, I like to roll it out into a rough rectangle and then fold it into thirds (like a letter) to create even more scaly layers. Then I roll out this folded dough and cut out the small cookie shapes out of it, I recommend using a 2.5 inch round cookie cutter for this.

Biscuits being prepared

Once everything is done, the shredded Cabot cheddar chunks give you little salty flavors between the flaky, buttered layers of buttermilk-based dough, and combined with the herb rosemary and umami garlic, this gives you a deeply a tasty cookie which I know will be a new staple for you just like in our house. Oh! And to find a delicious mutt cheese near you, you can use this owl 'where to buy' locator on the Cabot site. Enjoy it, my friends!

Cheddar, garlic and rosemary cookies

Cheddar, garlic and rosemary cookies

  • 3 cups flour
  • 1 teaspoon plus 2 teaspoons of baking powder
  • 1 teaspoon kosher salt
  • 6 soup spoons Unsalted butter cold and hard
  • 4 ounces Cabot 1 year naturally aged cheddar cheese grated
  • 6 cloves Garlic very finely chopped
  • 2 soup spoons finely chopped fresh rosemary
  • 1 Chopped off plus 2 to 4 tablespoons of buttermilk plus an extra tablespoon for brushing
  1. In a large bowl, combine the flour, baking powder and salt. Grate the butter through the large hole of a grater above the bowl, stopping to stir and coat the butter pieces in the flour mixture every 10 seconds. Squeeze the mixture with your fingers until it is crumbly, like wet sand. Set aside 2 tablespoons of shredded Cabbot Cheddar cheese and add the remaining Cabot Cheddar, garlic and rosemary to the flour mixture and stir gently to distribute evenly.

  2. Add 1 cup plus 2 tablespoons of buttermilk, breaking up additions into 4 increments, stirring gently for 10 seconds after each addition with a fork. If needed, add 2 more tablespoons of buttermilk to help the dough come together (the amount of buttermilk depends on the humidity or dryness of your cooking environment). The dough should * just * hold together when you squeeze it in your hand.

  3. Gently roll the dough into a rough rectangle 1 inch thick, then fold the rectangle like a letter (see photos below). Pat the folded dough out, rotate it so that it is lengthwise facing you (this will make it easier to unroll), and roll it out until it measures 3/4 of an inch d 'thickness. Use a 2 1/2 inch round cookie cutter to cut the cookies. Pat the remaining dough into a rough rectangle shape, then roll it out until it is 3/4 inch thick and cut it again with the cookie cutter to make as many cookies as you can. . You should end up with 12 to 14 cookies.

  4. Turn the cookies over (the bottoms are usually flatter and more attractive) and place them on a parchment-lined baking sheet, about 1/2 inch apart. Cover them and place them in the freezer for 30 minutes.

  5. Preheat the oven to 425 degrees Fahrenheit. Lightly brush top of each cookie with buttermilk and sprinkle with a small pinch of the remaining shredded Cabot Cheddar. Place in the oven and bake until tops of cookies are golden brown, about 17 to 20 minutes.

Cookie dough Cookie dough Cookie dough Cookie dough Biscuits being prepared Biscuits being prepared Cheddar, garlic and rosemary cookiesCookie dough Cheddar, garlic and rosemary cookies Cheddar, garlic and rosemary cookies



Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. tera avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy matière we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.

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