Jack & Herb Biscuits

Monterey Jack cheese and herbs blend together to form these flaky, delicious, savory biscuits. Enjoy these with a dinner, or make your own breakfast sandwich out of them.

4 cups all purpose flour
1 tsp. dried basil (or McCormick’s makes an excellent basil & garlic blend)
1 tsp. dried thyme
1 tsp. dried rosemary
4 tsp. balking powder
1 tsp. salt (kosher salt is best)
1 stick (1/2 cup) cubed, unsalted butter (NOT margarine)
4 oz. cubed, Monterey Jack Cheese
1 1/2 cups cold milk or half-n-half

Topping to brush on:  1 Tbsp. cold water + 1 egg whisked together

Preheat your oven to 475 degrees and get out a sheet pan – set aside.

In a large bowl whisk/stir together the flour, spices, powder & salt. With either a pastry cutter, 2 knives, or your fingers, cut in the butter and cheese until it looks something like uncooked oatmeal. Add the cold milk or half-n-half and mix this gently with a wooden spoon just to get everything moistened.

Flour a work surface and dump out the contents of the bowl and very, very gently knead this only 5-6 times; flatten gently to about 1/2″ thick – it’s not going to be a perfect round or anything like that – dont’ worry. Cut our rounds (you’ll get about about 12) and place on the ungreased baking sheet and brush on the topping.

Place in the oven for 9 minutes; turn oven off and leave biscuits in for 15 more minutes, or  until golden brown.

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