Rosemary Cheddar Biscuits
Elevate your biscuit game with these golden, flaky Rosemary Cheddar Biscuits, a perfect blend of savory sharp cheddar and fragrant fresh rosemary. Designed for maximum flavor and texture, these biscuits are light and buttery, thanks to a simple folding technique that creates irresistible layers. With just 15 minutes of prep time, this recipe uses wholesome ingredients like cold cubed butter, freshly shredded sharp cheddar cheese, and chopped rosemary to deliver a bakery-quality result in the comfort of your home. Whether served warm alongside soups, stews, or your favorite breakfast spread, these biscuits are a crowd-pleasing addition to any table. Don't forget the optional egg wash for that golden, bakery-fresh finish! Perfect for weekend brunches, holiday feasts, or a cozy comfort food side, this recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (cold and cubed)
- 1 cup sharp cheddar cheese (shredded)
- 1 tablespoon fresh rosemary (chopped)
- 0.75 cup whole milk
- 1 large egg (optional, for egg wash)
- 1 tablespoon water (optional, for egg wash)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. It's okay to have pea-sized bits of butter; this will make the biscuits flaky.
Stir in the shredded cheddar cheese and chopped fresh rosemary until evenly distributed throughout the flour mixture.
Pour in the milk and gently stir with a wooden spoon or spatula until the dough just comes together. Be careful not to overmix; the dough should be slightly sticky.
Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick. Fold the dough over itself a couple of times to create layers, then pat it out again to 1-inch thickness.
Using a biscuit cutter or a round glass (about 2.5 inches in diameter), cut out biscuits and place them on the prepared baking sheet. Re-roll any scraps and cut out additional biscuits, but avoid overworking the dough.
If desired, prepare the egg wash by whisking together the egg and water in a small bowl. Brush the tops of the biscuits with the egg wash for extra golden color during baking.
Bake the biscuits in the preheated oven for 12-15 minutes, or until the tops are golden brown and the bottoms are lightly browned.
Remove the biscuits from the oven and allow them to cool on the baking sheet for 5 minutes. Serve warm and enjoy!
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 433 mg | 19% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.8 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 136 mg | 10% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 83 mg | 2% | |
*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.
