Rosemary Cheddar Drop Biscuits
Elevate your baking game with Rosemary Cheddar Drop Biscuits, a savory and aromatic treat that effortlessly combines the bold flavors of cheddar cheese and rosemary with a tender, flaky texture. These biscuits are a perfect addition to any meal, offering a delightful twist on traditional bread options.
Why You Should Try This Recipe:
These biscuits are a must-try for several reasons. Firstly, they are incredibly easy to make, requiring no rolling or cutting. The drop method simplifies the process, making it accessible for bakers of all skill levels. Secondly, the combination of rosemary and cheddar infuses these biscuits with a rich, savory flavor that’s hard to resist. Lastly, they’re versatile – serve them alongside soup, salad, or your favorite pasta dish for an extra touch of homemade warmth.
Ingredients Needed:
- Dry Ingredients: All-purpose flour, dried rosemary, garlic powder, baking powder, granulated sugar, salt, and black pepper for seasoning.
- Cheese: Cheddar cheese, divided into the dough and as a topping.
- Fats: Cold butter, cubed, for that flaky texture.
- Liquid: Buttermilk to bring the dough together.
Storage Info: Rosemary Cheddar Drop Biscuits are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to a month and reheat in the oven at 350˚F until warm.
Helpful Tips:
- Keep your butter and buttermilk cold until the moment they’re added to the mix. This ensures a flakier biscuit.
- Do not overmix the dough; mix just until the ingredients are combined to keep the biscuits tender.
- Use freshly grated cheddar cheese for the best melt and flavor in your biscuits.
FAQ about Rosemary Cheddar Drop Biscuits:
- Can I use fresh rosemary instead of dried? Absolutely! Fresh rosemary will give a more vibrant flavor. Use about one tablespoon finely chopped.
- What if I don’t have buttermilk? You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes before using.
- Can these biscuits be made gluten-free? Yes, by substituting the all-purpose flour with a gluten-free blend designed for baking. Note that textures may vary slightly.
Rosemary Cheddar Drop Biscuits are the perfect savory snack or side dish for any occasion. Their ease of preparation, coupled with the robust flavors of cheddar and rosemary, make them a delightful culinary creation that’s sure to impress your guests or treat yourself to a delicious homemade biscuit.
Cheesy Rosemary Drop Biscuits
Equipment
- Large mixing bowl
- Pastry cutter or forks for cutting in butter
- Baking sheet
Ingredients
- 2 cups all-purpose flour
- 1 1/4 cups cheddar cheese divided
- 1 tablespoon dried rosemary
- 1/2 teaspoon garlic powder
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup 4 tablespoons cold butter, cubed
- 1 cup + 1 tablespoon buttermilk
Instructions
- Preheat oven to 450˚F. In a large bowl, whisk together flour, 1 cup of cheddar cheese, dried rosemary, garlic powder, baking powder, sugar, salt, and black pepper.
- Using a pastry cutter or 2 forks, cut cold butter into the dry ingredients until a crumbly mixture forms.
- Gently fold in buttermilk with a rubber spatula until the dough just barely holds together.
- Drop dough by 1/4 cupfuls onto a greased or lined baking sheet.
- Top each biscuit with the remaining cheddar cheese.
- Bake for 12-15 minutes or until the biscuits are golden brown on top.
Notes
These biscuits are best served warm. Store leftovers in an airtight container and reheat before serving.
