This easy homemade biscuit recipe is filled aromatic rosemary, sharp cheddar, black pepper and brushed with garlic butter for a scrumptious, savory quick bread that’s perfect with soups, stews or a welcoming side with dinner. Tender, fluffy with crisp, salty tops, nothing says home like a good biscuit.
Every Southern table must be graced with a warm, flaky biscuit at some time or another. It’s a staple. You just can’t beat a hot biscuit with that perfectly melting pat of butter on your dinner plate or next to your steaming bowl of soup or stew. Cut open a steaming biscuit and layer it with ham, jellies or cheese for the perfect slider. Or just nibble it’s warm goodness just like it is, right out of the oven.
Rosemary Cheddar Biscuits only take this southern goodness up a notch or two by adding fragrant rosemary and pops of black pepper, all laced with sharp cheddar and cream cheese. Fresh herbs, bread and cheese… Perfect pillows of soft biscuity bread complement just about any comfort dish and are beyond divine on a holiday table!
What You Need To Make Rosemary Cheddar Biscuits
- all purpose flour
- baking powder & soda
- fresh rosemary
- grated sharp cheddar cheese
- cream cheese
- butter
- half & half
- salt & coarse ground black pepper
- garlic powder
This recipe makes 12-16 small square biscuits, but it also makes mouthwatering drop biscuits! Drop biscuits are so quick, easy and homey! They require no rolling out and no kneading.
Tips For Making The Perfect Biscuit
The number 1 rule for delicious biscuits is not to cause the butter in the dough to melt (or even get room temp) by touching the dough too much- overworking the dough. Here are a few little tricks I use to make sure that butter stays nice and cold.
- I always mix my biscuits in a metal mixing bowl. I stick the bowl in the fridge to chill as I gather my ingredients and tools and get ready to bake.
- Putting the butter and the cream cheese in the freezer for 5 minutes or so before using can also keep things nice and chilled.
- Lastly, after mixing, kneading, cutting or even dropping my biscuits, I place them in the freezer for 10-15 minutes before I put them in the oven to bake.
Helping Your Biscuits Rise
Everyone loves fluffy biscuits. Keeping that butter cold is key, but there are some other things you can do too!
- If using a biscuit cutter, don’t twist the cutter when making your biscuits. This seals the dough around the sides making it harder for the biscuit to rise while it bakes.
- If making square biscuits using a large knife or pastry knife to cut the biscuits in one motion, not a rocking or slicing motion. Using pizza cutter will seal the edges just like twisting a biscuit cutter.
- When placing your biscuits on a pan or in a skillet to bake, make sure the biscuits are touching one another and the edges of the dish. Biscuit dough likes something to “climb” on as it bakes.
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Rosemary Cheddar Biscuits
Ingredients
- 2 C all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon chopped fresh Rosemary
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon coarse ground black pepper
- 1 C grated sharp cheddar cheese
- 3.5 tablespoon very cold butter
- 2 tablespoon very cold cream cheese
- ¾ C half & half
Topping
- 1 tablespoon butter, melted
- ⅛ teaspoon garlic
Instructions
- Preheat oven to 450° Fahrenheit. Spray cooking sheet, 9x13 pan or 12" iron skillet with non stick cooking spray.
- In a large mixing bowl, mix together dry ingredients- flour, baking soda and powder, salt, rosemary, black pepper- using a fork.
- Cut butter and cream cheese into small squares. Add to dry ingredients. Use a pastry cutter to cut butter and cheese into flour until mixture is crumbly. Toss in cheddar cheese using fork. Add in half & half and stir just until mixed.
- Lightly flour a smooth surface such as a counter top or cutting board. Turn dough out onto floured surface. Lightly pat dough ball 2-3 inches flat. Fold and repeat 3 times. Using a rolling pin, roll dough out into a rectangle that is 1-1.5 inches thick. Use a knife to cut the dough into 12-16 squares. Place squares onto baking sheet, with sides touching each other and sides of pan. Place in freezer for 10-15 minutes to freeze the butter in the recipe.
- While biscuits are in freezer, melt butter and stir in garlic for topping. Remove biscuits from freezer, brush tops with garlic butter. Bake for 20-25 minutes at 450° or until tops are golden brown.
Notes
Essentials Tools For Successful Biscuits
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Rosemary Cheddar Biscuits take biscuity goodness up a notch by adding fragrant rosemary and pops of black pepper, all laced with sharp cheddar and cream cheese.