Rosemary Cheddar Biscuits

Upgrade your dinner rolls with these simple homemade rosemary cheddar biscuits. With fresh rosemary, creamy buttermilk and aged white cheddar, these delicious biscuits are a perfect addition to your dinner menu.

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There is nothing quite as delicious as the perfect melt-in-your-mouth buttery biscuit. These cheesy biscuits are full of flaky layers and fragrant rosemary. They are super easy to make, but with a flavor and texture that feel next level! Master these easy cheddar rosemary biscuits and you will never need another biscuit recipe.

This simple biscuit dough comes together in just a few minutes. The quick bread dough doesn't need any time to chill or rise, so these can be on the table in less than 30 minutes. My top tip for the best biscuits is to work with very cold ingredients - your buttermilk and cubed butter should be as cold as possible. All you need is a pastry cutter or cheese grater to make delicious biscuits in a snap!

Serve these biscuits with a big bowl of chicken noodle soup or chili and a green salad for a simple and delicious homemade meal. These are also the perfect biscuit for your holiday table, with a great flavor to complement turkey or ham!

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• You Will Love This
• Ingredients
• Instructions
• Storage
• Recipe
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You Will Love This

• The addition of fresh herbs and sharp cheddar cheese takes these easy biscuits to the next level with a super yummy flavor and flaky buttery texture.
• These are the easiest biscuits - on the table in only 30 minutes and with just a few simple ingredients. This is sure to become your new favorite recipe!

Ingredients

To make Rosemary Cheddar Biscuits, you need the following ingredients (exact measurements are in the recipe card below):

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Sugar: Just a touch of sugar helps round out the flavor of the biscuits.
• Unsalted butter: I usually use unsalted butter for baking because it's easier to control the flavor of the final product. You can totally make this recipe with salted butter, just decrease the added salt a bit.
• Buttermilk
• Fresh rosemary: You can substitute dried rosemary or a different fresh herb of your preference for a different flavor. Chives would be yummy!
• Aged white cheddar: You can substitute regular cheddar cheese in this recipe if you prefer. Make sure that you shred your own cheese for this recipe. Don't use the bagged shredded cheese from the grocery store. Pre-shredded cheddar cheese has an anti-caking agent on it that keeps it from melting nicely.

Instructions

Step One: Preheat the oven to 425 degrees F. Add all the dry ingredients (flour, baking powder, baking soda, salt and sugar) to a large mixing bowl, and stir them together well.

Step Two: Add very cold cubed butter to the dry ingredients. Cut the butter into the dry ingredients with a pastry blender until the butter is pea-sized.

Note: If you do not have a pastry cutter, you can use two forks to break the butter into pieces the size of peas. Alternatively, you can freeze the butter and grate it into the flour mixture with a box grater.

Step Three: Make a hole in the center of the mixture and add the buttermilk. Gently mix the buttermilk into the dry ingredients with a wooden spoon or spatula until just combined. Fold in the cheese and fresh rosemary until just combined. Don't worry if the dough looks crumbly - it's normal to have the dough resemble coarse crumbles at this stage.

Step Four: Dump the dough out onto a floured surface. With floured hands, bring the dough together and mold it into a rough rectangle shape. You may have to knead it a little bit to bring it together, but be careful not to work the dough too much.

Step Five: Fold your dough rectangle into thirds, like an envelope. Use your hands to gently flatten the dough envelope back out into a rectangle. Spin the rectangle 90 degrees and start again. Repeat the "envelope folding and flattening" 3 times to make those yummy flaky layers!

Tip: Do not use a rolling pin to flatten your dough. This "envelope folding" process is making those yummy flaky layers, and you don't want to flatten them out too aggressively.

Step Six: After folding in your layers, bring your dough back into a final rectangle, approximately ½ inch thick. Cut the dough into biscuits with a biscuit cutter or a drinking glass. This recipe makes 6-8 biscuits, depending on how large your biscuit cutter or glass is.

Step Seven: Put the biscuits in a single layer on a baking sheet lined with parchment paper, and brush the tops of the biscuits with melted butter or buttermilk. Bake in the preheated oven for 15-20 minutes, until the biscuits are golden brown.

Step Eight: As a final optional step, you can brush the tops of the cooked biscuits with a little more melted butter and dried rosemary. This gives them a little extra shine and makes them a little extra yummy!

Storage

Biscuits dry out fairly quickly when stored at room temperature, so my preferred method for storage is to freeze them! Put biscuits in a large freezer bag, and make it as airtight as possible by squeezing out extra air. You can then store biscuits in the freezer for up to 2-3 months, and reheat as necessary. This is perfect for meal prep, and makes homemade weeknight meals a breeze.

If you will eat your leftover biscuits within a day or two, you can store them in an airtight container at room temperature. Make they are completely cooled before storing, and make sure to wrap them tightly so they won't dry out.

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