Cheddar Apple Rosemary Biscuits

• 6 tablespoons cold unsalted butter
• 1 cup shredded cheddar
• 1 cup peeled and shredded apple, packed
• 1 large egg
• ½ cup heavy cream
• 2 cups all purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 1/2 teaspoon dried rosemary

Prepare Ingredients

1. Cut butter into ½ inch cubes. Place in the freezer.
2. Core and peel apple. Shred apple. Pack shredded apple into measuring cup. It is okay for the apples to be wet. Do not press out all the liquid. Set aside.
3. Shred cheese. Set aside.
4. In a small bowl, whisk together heavy cream and egg. Set aside.

 Instructions

1. Place flour, sugar, baking powder, salt, and rosemary into food processor. Pulse briefly to combine.
2. Add frozen butter to the food processor. Pulse to cut butter into the flour mixture. The butter should be the size of a pea or smaller. It is okay if the size varies from pea to breadcrumb size. Do not overmix butter into a paste.
3. Add shredded cheese to the food processor and pulse a few times to incorporate.
4. Add shredded apples and cream/egg mixture. Pulse until just combined and the dough starts to clump together and pull away from the sides of the food processor. It will not take long and do not overmix. The dough will be wet but holds together.
5. Place dough into the refrigerator to chill for 20 minutes.  
6. Preheat oven to 425°F. Line baking sheet with parchment paper or a silicone mat.
7. Drop spoonfuls of dough 1 inch apart onto baking sheet.  
8. Bake for 16-18 minutes until golden brown. Move to a cooling rack to cool completely.
9. Store in an airtight container.

Makes 12 large biscuits.

Note: You can make these biscuits without a food processor. Whisk dry ingredients together (flour, sugar, baking powder, salt, and rosemary). Cut in butter with a pastry blender or a fork and knife until butter is between pea and breadcrumb size. Stir in the rest of the ingredients as outlined above.