Cheddar Cheese And Rosemary Biscuits

Ingredients

2 cups flour, I used all purpose flour

1 ¼ cup Cheddar Cheese, shredded, divided

½ tsp garlic powder

1 tbsp baking powder

1 tbsp rosemary, dried

1 tsp granulated sugar

¼ tsp black pepper

½ tsp salt

½ cup, 8 tbsp cold butter, cut into cubes

1 cup PLUS 1 tbsp cold buttermilk

Instructions

Step 1:

Preheat the oven to 400*

Whisk together the flour, salt, pepper, garlic powder, onion powder, sugar and Rosemary and 1 cup of the shredded cheese

Using a pastry cutter, add in the cubed butter until it resembles coarse crumbs

Step 2:

Using a wooden spoon or rubber spatula, gently fold in the buttermilk

Using a large serving spoon, drop dough in ¼ cup amounts onto the baking tray

Top with the remaining shredded cheese and place into the oven

Step 3:

Bake for 15 to 18 minutes until they are golden brown on the tops

Enjoy!

Nutrition Information

Yield: 12 | Serving Size: 1

Amount Per Serving

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Frequently Asked Questions:

Can I use whole wheat flour instead of all-purpose flour in this recipe?

Yes, you can substitute whole wheat flour for part or all of the all-purpose flour, but keep in mind that it may result in a denser texture.

Can I use fresh rosemary instead of dried?

Yes, you can use fresh rosemary.

Just finely chop it and use about three times the amount specified for dried rosemary.

Can I freeze the unbaked biscuit dough for later use?

Yes, you can freeze the unbaked biscuit dough.

Portion the dough onto a tray, freeze until solid, then transfer to a zip-top bag.

Bake from frozen, adding a few extra minutes to the baking time.

Can I use a food processor instead of a pastry cutter to mix the butter into the flour?

Yes, a food processor can be used for this step.

Pulse the cold butter into the dry ingredients until it resembles coarse crumbs.

Can I make the biscuits without garlic powder?

Absolutely, feel free to omit the garlic powder if you prefer biscuits without a garlic flavor.

Can I substitute a different type of cheese for the cheddar?

Yes, you can experiment with other cheeses like Gouda, Swiss, or Monterey Jack to change the flavor profile.

Why does the butter need to be cold?

Cold butter is essential for creating a flaky texture in biscuits.

When the cold butter hits the hot oven, it creates steam pockets that result in a light and tender biscuit.

Can I use a different type of milk instead of buttermilk?

You can substitute buttermilk with a mixture of regular milk and a tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.

How do I store leftover biscuits?

Store leftover biscuits in an airtight container at room temperature for up to two days.

For longer storage, freeze them.

Can I make smaller biscuits for appetizers?

Yes, you can adjust the size of the biscuit portions to make smaller ones for appetizers.

Just be mindful of the reduced baking time.