Cheddar-Herb Biscuits

Adapted from Margaret Johnson, Irish Cookbook Author

~from Savoring Time in the Kitchen

2 1/2 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

3/4 teaspoon cream of tartar

1/2 teaspoon salt

1/2 cup (1 stick) unsalted Kerrygold Irish butter, cut into pieces, plus extra for serving

4 ounces Kerrygold Vintage Cheddar (1 cup), grated

2 tablespoons minced fresh herbs such as parsley, rosemary, and tarragon

1 large egg

1 1/4 cups buttermilk

Preheat the oven to 400°F. Butter the wells of a 12-cup (1/3-cup capacity) muffin pan.

Combine the dry ingredients in a food processor fitted with a metal blade. Pulse 2 to 3 times to blend. Add the butter and process for 10 to 15 seconds, or until the mixture resembles coarse crumbs. Add the cheese and herbs and pulse 2 to 3 times to blend. Add the egg and buttermilk, and process for 10 to 20 seconds, or until a soft dough forms. Spoon the batter into the muffin cups and bake for 20 to 23 minutes, or until the biscuits are lightly browned and a skewer inserted in the center comes out clean. Serve warm with butter. Makes 1 dozen