Apricot-Mascarpone-Rosemary Butter adds something special to your morning buttermilk biscuits.
Makes 1 pound
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- 1 (1-pound) package unsalted butter, softened
- ½ cup apricot preserves
- ½ cup mascarpone cheese
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and remaining 4 ingredients at medium-high speed until combined. Cover, and refrigerate for up to 5 days, or freeze up to 3 months.
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