Buttermilk Monterey Jack Bread with Rosemary & Basil
Buttermilk Monterey Jack Bread with Rosemary and Basil recipe
Yield
12 servingsPrep
20 minCook
30 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
monterey jack cheese
cubed |
|
| 3 | large |
eggs
|
|
| ½ | cup |
milk
|
|
| ½ | teaspoon |
rosemary leaves
dried |
|
| ½ | teaspoon |
basil
dried |
*
|
| 1 ½ | cups |
buttermilk biscuits
mix |
*
|
| 1 | tablespoon |
black olives
chopped |
|
| 1 | tablespoon |
green chili peppers
chopped |
|
| 1 | tablespoon |
tomatoes
chopped, diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
monterey jack cheese
cubed |
|
| 3 | large |
eggs
|
|
| 118 | ml |
milk
|
|
| 2.5 | ml |
rosemary leaves
dried |
|
| 2.5 | ml |
basil
dried |
*
|
| 355 | ml |
buttermilk biscuits
mix |
*
|
| 15 | ml |
black olives
chopped |
|
| 15 | ml |
green chili peppers
chopped |
|
| 15 | ml |
tomatoes
chopped, diced |
|
Directions
Preheat oven to 400℉ (200℃).
Grease an 8-inch pie plate. Cut cheese into 1-inch cubes.
Fit the steel knife blade into the work bowl.
Process cheese until chopped into ¼ inch pieces.
Remove ½ cup cheese from bowl and set aside for topping.
Add eggs, milk and other ingredients to form the dough.
Bake until browned, about 30 minutes.
