Recent Blog Entries
- DIY (Do-It-Yourself) Olive Oil Scrub
- Springtime Vegetable Eggs en Cocotte with Harissa Morocco Spice Blend and Arbequina EVOO
- Italian-Style Salsa Verde from Vinaigrettes and Other Dressings by Michele Anna Jordan
- Roasted Asparagus with Walnut-Parmesan Crust
- Our Reusable Totes & Bulk Olive Oil Help You Stay Eco-Conscious
- Pie Crust Berry Kolackis with Lemon Glaze
Sweet Cherry & Rosemary Biscuits
Posted by Olivia on Sat, December 04, 2010
Not quite a scone, but not quite a cookie, these sweet holiday biscuits are deliciously somewhere in between.
Baked with peppery, robust Jacuzzi Family Vineyards Olive Oil, and infused with the grassiness of rosemary and the fruitiness of cherries, these sweets have a magnificent flavor. Speckled with red and green colors, they even look like the holiday season. Serve them warm with honey butter and jam, and enjoy leftovers for breakfast with a steaming winter latte!
2 ½ cups all-purpose flour
¾ cup sugar
1 tablespoon finely chopped fresh rosemary
1 teaspoon baking powder
½ teaspoon salt
¾ cup milk
1 cup chopped dried cherries
- Preheat oven to 375°F. Lightly grease a cookie sheet.
- Combine flour, sugar, rosemary, baking powder, and salt in a large bowl. In a separate large bowl, whisk together milk, oil, and eggs. Pour into flour mixture; mix until just combined. Gently stir in cherries.
- Drop by rounded tablespoons into cookie sheet. Bake 13 to 15 minutes, until very lightly browned. Cool slightly in pan; transfer to wire rack to cool completely.
Makes 24 biscuits.
- Something About Sonoma
- Extra Virginity - Truth in Olive Oil
- Slick Extra Virgin
- Blog Well Done
- BrokeAss Gourmet
- Cooking While Eating
- Cooking with Amy
- The Endive Chronicles
- fANNEtastic food
- Let There Be Bite
- Kee Kitchen
- Modernist Cuisine
- Oxbow Public Market
- Tagami Food, Wine & Travel