Apple, Cheddar & Rosemary Biscuits Recipe

Name: Apple, Cheddar & Rosemary Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups All Purpose Flour (or 1 Cup Whole Wheat And 1 Cup All Purpose); 1 teaspoon Salt; 1 Tablespoon Sugar; 1-1/2 teaspoon Baking Powder; 1/4 cups Butter, Slightly Chilled (let Stand 10 Minutes Prior To Using In Recipe); 2 Tablespoons Fresh Rosemary, Finely Minced; 1/2 cups Buttermilk; 1/4 cups Canola Or Sunflower Oil; 1 whole Egg; 2 whole Granny Smith Apples (peeled, Cored And Diced); 6-1/4 ounces, weight Cheddar Cheese, Grated

Servings: persons

2 cups All Purpose Flour (or 1 Cup Whole Wheat And 1 Cup All Purpose)
1 teaspoon Salt
1 Tablespoon Sugar
1-1/2 teaspoon Baking Powder
1/4 cups Butter, Slightly Chilled (let Stand 10 Minutes Prior To Using In Recipe)
2 Tablespoons Fresh Rosemary, Finely Minced
1/2 cups Buttermilk
1/4 cups Canola Or Sunflower Oil
1 whole Egg
2 whole Granny Smith Apples (peeled, Cored And Diced)
6-1/4 ounces, weight Cheddar Cheese, Grated

1
1. Preheat oven to 375u00b0F. Grease a 12-cup muffin tin and set aside.
2
2. Sift flour, salt, sugar and baking powder into a large bowl.
3
3. Cut in butter until it almost disappears. It should look like fine crumbs. Add rosemary and stir to combine.
4
4. In a separate bowl, combine buttermilk, oil and egg. Whisk with a fork until completely blended.
5
5. Pour wet ingredients into dry, add apple and cheese and stir gently until the dough comes together. Don't overmix, but there shouldn't be any loose flour left. You dough is going to look like mostly apples and will be very thick looking. This is fine!
6
6. Spoon into the muffin tin (should fill 12 perfectly) and bake for 25-30 minutes.
7
7. Remove from the oven and allow to cool for 5 minutes in the pan. Turn upside down on a cooling rack to release biscuits. Cool another 5 minutes and serve!

1324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups All Purpose Flour (or 1 Cup Whole Wheat And 1 Cup All Purpose), 1 teaspoon Salt, 1 Tablespoon Sugar, 1-1/2 teaspoon Baking Powder, and more.

Yes, Apple, Cheddar & Rosemary Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple, Cheddar & Rosemary Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions