1/2 cup shredded Cheddar Cheese
2 tablespoons Parmesan Cheese
1/2 tablespoon dried Rosemary, crushed
1 1/2 cup Buckwheat Flour
1/2 cup Milk
1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl add all ingredients and mix well.
3. Knead dough into ball and roll onto a heavily floured surface 1/4 inch thick and cut with your cookie cutter of your choice.
4. Place on prepared baking sheet and bake for 10 minutes, you will see the cheese bubble. Turn off the oven and oven the door a couple of inches and allow the biscuits to sit and harden.
Makes 4 to 5 dozen rounds.
This is a hard/crunchy treat and requires refrigeration.
They will last 2 to 3 weeks when refrigerated and up to 4 months in the freezer.