Rosemary and Gouda Buttermilk Biscuits
Flaky, buttery, and packed with flavor, these Rosemary and Gouda Buttermilk Biscuits are an irresistible twist on a classic comfort food. Featuring a perfect balance of savory Gouda cheese and earthy fresh rosemary, these biscuits are prepared with simple steps that create mesmerizing layers and golden, tender crumbs. Elevate them further with a touch of heavy cream brushed on top for a perfectly crisp finish. Whether served alongside soups, paired with breakfast spreads, or enjoyed as a standalone snack, these buttermilk biscuits are a gourmet addition to any table. Quick to whip up in just 30 minutes, they’re a must-try for fans of homemade baked goods with a bit of elegance.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, diced)
- 1 tablespoon Fresh rosemary (finely chopped)
- 1 cup Gouda cheese (shredded)
- 0.75 cup Buttermilk (cold)
- 2 tablespoons Heavy cream (for brushing tops, optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Add the cold, diced butter to the bowl. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with small pea-sized pieces of butter remaining.
Gently stir in the chopped rosemary and shredded Gouda cheese until evenly distributed.
Make a well in the center of the mixture and pour in the cold buttermilk. Use a fork to gently mix until the dough just comes together. Be careful not to overmix.
Lightly flour a clean work surface and turn the dough out onto it. Gently pat the dough into a rectangle about 1 inch thick.
Fold the dough in half over itself and repeat the patting and folding process two more times. This helps create flaky layers in the biscuits.
Finally, pat the dough into a rectangle about 1 inch thick and use a 2.5-inch round biscuit cutter to cut out biscuits. Gently re-roll scraps as needed to cut out more biscuits.
Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
For golden tops, brush the tops of the biscuits with heavy cream, if desired.
Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top.
Remove the biscuits from the oven and let them cool slightly before serving. Enjoy them warm!
Nutrition Facts
Calories |
2369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.0 g | 190% | |
| Saturated Fat | 93.8 g | 469% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 4172 mg | 181% | |
| Total Carbohydrate | 202.0 g | 73% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 11.1 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 1093 mg | 84% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 653 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
