Rosemary And Cheddar Drop Biscuits Recipe

Name: Rosemary And Cheddar Drop Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups All-purpose Flour; 1/4 teaspoons Baking Soda; 1 Tablespoon Baking Powder; 1 teaspoon Kosher Salt; 1 Tablespoon Granulated Sugar; 1/2 cups Cold Unsalted Butter, Cubed; 1-1/4 cup Shredded Cheddar Cheese; 1 Tablespoon Rosemary Leaves, Chopped; 1 teaspoon Black Pepper; 1-1/3 cup Buttermilk

Servings: persons

2-1/4 cups All-purpose Flour
1/4 teaspoons Baking Soda
1 Tablespoon Baking Powder
1 teaspoon Kosher Salt
1 Tablespoon Granulated Sugar
1/2 cups Cold Unsalted Butter, Cubed
1-1/4 cup Shredded Cheddar Cheese
1 Tablespoon Rosemary Leaves, Chopped
1 teaspoon Black Pepper
1-1/3 cup Buttermilk

1
Preheat your oven to 425 F and line a large baking sheet with parchment paper. Set aside.
2
In a large bowl, whisk together the flour, baking soda, baking powder, salt and sugar. Add the cold cubed butter and crumble with your fingers until you reach a consistency that resembles coarse crumbles.
3
Add the cheddar cheese, rosemary and black pepper. Stir to combine and then add the buttermilk. With a heavy wooden spoon, combine the ingredients, making sure to not overwork the dough.
4
In 1/3 cup scoops, drop the dough in dollops straight onto the prepared baking sheet. This is best done in two batches, as to not overcrowd the pan (about 4 biscuits per baking sheet). Sprinkle with more black pepper and bake at 425 F for 12-15 minutes, or until they have browned on top.
5
Remove from the oven and transfer to a wire rack to cool while you make the second batch. Best served warm! Enjoy!

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2-1/4 cups All-purpose Flour, 1/4 teaspoons Baking Soda, 1 Tablespoon Baking Powder, 1 teaspoon Kosher Salt, and more.

Yes, Rosemary And Cheddar Drop 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.

Rosemary And Cheddar Drop Biscuits

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