Rosemary Cheddar Biscuits
This easy homemade biscuit recipe is filled aromatic rosemary, sharp cheddar, black pepper and brushed with garlic butter to make a savory quick bread that's perfect with soups, stews or a side with dinner!
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Servings: 16 small biscuits
Ingredients
- 2 C all purpose flour
- 1 Tbsp baking powder
- 1 Tbsp chopped fresh Rosemary
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp coarse ground black pepper
- 1 C grated sharp cheddar cheese
- 3.5 Tbsp very cold butter
- 2 Tbsp very cold cream cheese
- 3/4 C half & half
Topping
- 1 Tbsp butter, melted
- 1/8 tsp 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
These biscuits make delicious drop biscuits or can be cut with 2" round biscuit cutter.