Rosemary Cheese Biscuits

2 cups unbleached, all purpose flour
1 cup grated Parmesan cheese
2 1/2tsp. baking powder
1/4 tsp. sea salt
1 tsp. fresh rosemary, minced
pinch cayenne pepper
1 stick unsalted butter or margarine, chilled
1/2 cup milk (or more if needed)
2-3 Tbs. dry sherry

Preheat oven to 425 degrees.

In a large bowl combine the flour, cheese, baking powder, salt, rosemary and cayenne.
Cut the chilled butter into pieces and mix into the flour mixture, crumbling the dough.
Add the milk and sherry and quickly mix the dough just until the ingredients are moistened.Lightly knead the dough inside the bowl a few times to form a ball, and place
on a floured surface. Roll out the dough with floured fingers ( or a floured rolling pin ), to about 1/2 inch thick.

Cut out rounds with a cookie cutter or jelly glass and place them on a baking sheet. Bake them for 10 to 12 minutes, until they are golden brown. Serve warm in a festive basket.

Makes about 15 to 18 biscuits.