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!
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.
These biscuits make delicious drop biscuits or can be cut with 2" round biscuit cutter.