Rustic Garden Herb Biscuits Recipe

Ingredients

3-3/4 cups all-purpose flour6 tablespoons sugar3 teaspoons baking powder2 teaspoons dried minced onion2 teaspoons minced fresh basil2 teaspoons minced fresh parsley1 teaspoon salt1 teaspoon snipped fresh dill1 garlic clove, minced3/4 teaspoon baking soda1/2 teaspoon minced fresh rosemary1 cup cold butter, cubed3/4 cup shredded Monterey Jack cheese1-1/2 cups buttermilk1/4 cup chopped roasted sweet red peppersROSEMARY BUTTER:1/4 cup butter, softened1 teaspoon honey1/2 garlic clove, mincedDash minced fresh rosemary

Preparation

Preheat oven to 350°. In a large bowl, whisk the first 11 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add buttermilk and peppers; stir just until moistened.

Drop mixture by 1/3 cupfuls into greased muffin cups. Bake 25-30 minutes or until golden brown. Cool 5 minutes before removing from pan to a wire rack.

In a small bowl, mix remaining ingredients until blended. Serve warm biscuits with rosemary butter.