Rosemary Cheddar Drop Biscuits

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.