Cheddar Rosemary Biscuits with aioli, tomato, and garden greens
What you need
1 3/4 cups flour
1 tbs + 2 tsp baking powder
2 1/2 tsps sugar
1/4 tsp salt
3 tbs vegetable shortening
4 tbs butter cut in 1/2 inch pieces
6 oz grated cheddar cheese
2 small sprigs rosemary, chopped
3/4 cups whole milk
aioli (recipe below)
1. Position oven rack in the upper third of your oven and preheat to 425 degrees. Lightly mist baking sheet with cooking spray.
2. Make the biscuits: Mix the flour, baking powder, sugar, and salt in a bowl or food processor. Add the shortening and butter, mix until in pea size crumbles. Add the cheese and rosemary. Pour in the milk, and mix until it forms dough. Gently knead dough until it comes together; do not overwork.
3. Form the biscuits and place them on baking sheet. Bake until golden (about 15 minutes.)
4. Meanwhile, make the aioli and prepare your tomatoes and garden greens.
Mix 1/2 cup mayo, 1/4 cup sour cream, 1 tsp minced garlic, 1/4 cup parmesan cheese, pinch of cayenne, and salt + pepper to taste.