Rosemary Cheddar Drop Biscuits
Rosemary Cheddar Drop Biscuits are tender, savory bites of comfort that combine sharp cheddar, fragrant rosemary, and buttery richness in every fluffy layer.
With a golden exterior and soft, melt-in-your-mouth center, these biscuits deliver bold flavor without the fuss of rolling or cutting dough.
Perfect alongside soups, stews, or as a stand-alone snack, they bring bakery-style warmth and rustic charm straight from the oven to your table.
Why People Will Love These Rosemary Cheddar Drop Biscuits:
Bold, savory flavor in every bite – Sharp cheddar and fragrant rosemary create a rich, comforting taste that feels both rustic and refined.
Tender, fluffy texture – Cold butter and buttermilk produce biscuits that are soft and airy on the inside with lightly crisp edges.
No rolling or cutting required – The drop-biscuit method makes this recipe quick, easy, and stress-free, perfect for any skill level.
Bakery-style results at home – These biscuits bake up tall, golden, and beautifully textured, just like fresh-from-the-bakery bread.
Perfect balance of cheese and herbs – The rosemary adds warmth and aroma without overpowering the cheddar.
Versatile and crowd-pleasing – Ideal as a side for soups, stews, holiday meals, or as a savory snack on their own.
Quick to make with simple ingredients – Ready in under 30 minutes using pantry staples.
Comfort food with a gourmet twist – Familiar flavors elevated by herbs and cheese make these biscuits feel special.
Key Ingredients:
All-purpose flour – The sturdy foundation of the biscuits, providing structure while still allowing a tender, fluffy crumb.
Sharp cheddar cheese – Brings bold, savory richness and melts into pockets of flavor throughout the biscuits.
Dried rosemary – Adds a fragrant, earthy note that elevates the biscuits with subtle herbal warmth.
Cold butter – Essential for flakiness; small pieces melt in the oven to create soft layers and a tender texture.
Buttermilk – Adds tang and moisture while reacting with the baking powder to create a light, airy rise.
Baking powder – The leavening powerhouse that helps the biscuits puff up tall and soft.
Garlic powder – Provides gentle savory depth without overpowering the cheese and herbs.
Black pepper – Adds a mild warmth that balances the richness of the cheddar.
Expert Tips:
Keep the butter cold – Cold butter is key to fluffy biscuits. If it starts to soften, chill the mixture briefly before baking.
Do not overwork the dough – Gently fold the dough just until combined. Overmixing develops gluten and results in dense biscuits.
Use freshly shredded cheese – Pre-shredded cheese contains anti-caking agents that prevent smooth melting and can affect texture.
Distribute butter evenly – Aim for pea-sized pieces of butter throughout the dough for the best rise and crumb.
Measure flour accurately – Spoon flour into the measuring cup and level it off to avoid overly dry biscuits.
Bake in a hot oven – The high temperature helps the biscuits rise quickly and develop a lightly crisp exterior.
Space biscuits slightly apart – Leaving space allows heat to circulate while still encouraging a soft, pull-apart texture.
Serve warm for best flavor – The cheese is at its meltiest and the biscuits are most tender right out of the oven.
Add cheese to the tops – Sprinkling extra cheddar on top creates a golden, flavorful crust.
Let them rest briefly – Allow biscuits to cool for a few minutes so the crumb sets without drying out.
Rosemary Cheddar Drop Biscuits
Ingredients
2 cups plain all-purpose flour
1¼ cups shredded cheddar cheese, separated
1 tablespoon dried rosemary leaves
½ teaspoon garlic powder
1 tablespoon baking powder
1 teaspoon white sugar
½ teaspoon fine salt
¼ teaspoon freshly ground black pepper
¼ cup (4 tablespoons) cold butter, cut into small cubes
1 cup plus 1 tablespoon buttermilk
Instructions
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the flour, 1 cup of the cheddar cheese, dried rosemary, garlic powder, baking powder, sugar, salt, and black pepper until evenly combined.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or two forks, work the butter into the mixture until it resembles coarse crumbs with small pieces of butter still visible.
Pour in the buttermilk and gently fold with a rubber spatula just until the dough comes together. Do not overmix; the dough should be soft and slightly shaggy.
Using a ¼-cup scoop, drop portions of dough onto the prepared baking sheet, spacing them slightly apart. Sprinkle the tops with the remaining cheddar cheese.
Bake for 12–15 minutes, or until the biscuits are puffed and lightly golden on top. Serve warm.
Important Notes When Making keep Rosemary Cheddar Drop Biscuits:
These biscuits are meant to be rustic – Drop biscuits have a softer, more tender crumb and a less uniform shape than rolled biscuits, which is part of their charm.
Cold ingredients matter – Butter and buttermilk should be cold to create steam in the oven, helping the biscuits rise and stay fluffy.
Dried rosemary is potent – A small amount goes a long way; too much can overpower the cheese and make the biscuits taste bitter.
Cheese affects saltiness – Cheddar adds salt, so avoid over-salting the dough.
High oven temperature is essential – Baking at 450°F ensures quick lift and golden tops without drying out the interior.
Texture sets as they cool – Biscuits continue to firm up slightly after baking, so avoid overbaking.
Best enjoyed fresh – These biscuits are at their peak when warm from the oven, with melted cheese and soft centers.
Reheating should be gentle – Warm leftovers briefly to avoid drying them out.
Freezing option – Unbaked dough can be portioned and frozen; bake straight from frozen with a few extra minutes.
Flavor improves with rest – Letting the dough sit for a minute before baking allows the dry ingredients to hydrate more evenly.
How to Enjoy Rosemary Cheddar Drop Biscuits After Cooking
Serve warm for peak flavor
These biscuits are best enjoyed fresh from the oven, when the cheddar is melted and the rosemary aroma is at its most fragrant.
Let them rest briefly
Allow the biscuits to cool for 3–5 minutes so the crumb sets while remaining soft and tender.
Add a finishing touch
Brush the tops lightly with melted butter or drizzle with olive oil to enhance richness and shine.
Pair with comforting dishes
Serve alongside soups, stews, chili, or roasted meats to soak up savory flavors.
Enjoy as a stand-alone snack
They’re satisfying on their own, perfect with a cup of coffee or tea.
Split and spread
Slice open and add butter, honey butter, or a swipe of cream cheese for extra indulgence.
Use as a sandwich base
Turn them into mini biscuit sandwiches with eggs, ham, or roasted vegetables.
Reheat gently if needed
Warm leftovers in a low oven or briefly in the microwave to restore softness.
Avoid covering tightly while hot
Let steam escape to prevent the tops from becoming soggy.
Best enjoyed the same day
While they keep well, the flavor and texture are at their best on the day they’re baked.
Nutrition Information:
For Rosemary Cheddar Drop Biscuits
(Values are approximate and based on 1 biscuit, assuming the recipe makes about 10 biscuits.)
Calories: 190–220 kcal | Total Fat: 10–12 g | Saturated Fat: 6–7 g | Monounsaturated Fat: 3–4 g | Polyunsaturated Fat: 0.5–1 g | Cholesterol: 25–35 mg | Sodium: 280–340 mg (depending on cheddar and added salt) | Total Carbohydrates: 18–20 g | Dietary Fiber: 0.8–1.2 g | Sugars: 1–2 g | Protein: 6–7 g
Frequently Asked Questions:
Can I use fresh rosemary instead of dried?
Yes. Fresh rosemary can be used, but it should be finely chopped and reduced in quantity. Use about 1 tablespoon fresh rosemary in place of the dried version to avoid overpowering the biscuits.
Why does the butter need to be cold?
Cold butter creates steam as it melts in the oven, which helps the biscuits rise and develop a tender, fluffy texture.
Can I make the dough ahead of time?
Yes. The dough can be prepared, covered, and refrigerated for up to 24 hours. Let it sit at room temperature for a few minutes before baking if it becomes too firm to scoop.
What’s the best cheese to use for this recipe?
Sharp cheddar works best because it provides strong flavor that stands up to the rosemary. Mild cheddar or blends can be used, but the flavor will be less pronounced.
How should I store leftover biscuits?
Store leftovers in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. Reheat gently to restore softness.
How do I know when the butter is worked in enough?
The mixture should look like coarse crumbs with pea-sized pieces of butter still visible. Those small butter pockets are essential for fluffy biscuits.
Why shouldn’t the dough be overmixed?
Overmixing develops gluten, which makes biscuits dense and tough. Fold just until the dough comes together and still looks slightly shaggy.
What’s the best way to portion drop biscuits evenly?
Use a ¼-cup scoop or spoon. Even portions ensure consistent baking and uniform rise.
Why is a high oven temperature important?
Baking at 450°F creates an immediate burst of steam from the butter and buttermilk, helping the biscuits rise quickly and brown beautifully.
How do I know when the biscuits are fully baked?
They’re done when the tops are lightly golden, the centers are set, and the bottoms lift easily from the pan without sticking.