These Rosemary Cheddar Biscuits are light, fluffy, full of flavor and flaky layers. I finally learned how to get those flaky layers in biscuits. I am so excited!! I feel like an accomplished baker now, well close enough.
I would get so mad making biscuits because they wouldn’t have those lovely layers and I just thought it really couldn’t be done. I always used cold ingredients, didn’t cut my butter in to much, didn’t overwork the dough……… but they were always just plain biscuits.
I finally quit making rolled biscuits and went to drop biscuits instead. Equally good and a lot faster.
However, I just felt like I needed to make those ever so coveted biscuits, you know like the ones you buy from the store. I finally went to you tube and watched several tutorials on how to make biscuits and noticed one thing they do that I never have.
They folded their dough after rolling it and then re-rolling. This, my friends, is what creates those magical layers!! What happens is it’s layering the butter and as it bakes it will create layers. Some of you may already know this and are questioning my baking capabilities right about now, but hey we all learn something new everyday! 🙂
- 2 cups all purpose flour
- 1 tablespoon sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3/4 teaspoon minced fresh rosemary
- 1/2 cup really cold butter
- 1 cup shredded cheddar cheese
- 3/4 cup really cold milk
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper, set aside.
In a large bowl combine the flour, sugar, baking powder, salt and rosemary. Cut in the butter until you have very coarse crumbs. (I like to either grate or cut my butter into small chunks and put in the freezer for about 5 minutes, so it is really cold) Stir in the cheese and milk just until dough is starting to leave the sides of the bowl.
Place contents of the bowl onto a work surface and with a light hand gently knead about 10 times. (This will help to finish mixing the dough and bring it all together). Roll out to 1/2 inch thick and fold into thirds (like a letter), turn it 90 degrees and roll out to 1/2 inch thick. Fold into thirds and roll to 1/2 inch thick. Using a 2 1/2 inch biscuit cutter, cut as many biscuits as you can. Place on a baking sheet or in a cast iron pan. You can re-roll and cut more biscuits if you like. (I always do, just do it gently).
Bake for 12-15 minutes or until lightly golden on top. Serve warm.
You can brush the tops with some buttermilk, for extra flavor and color.
4 thoughts on “Rosemary Cheddar Biscuits”
Did not know that.Will have to try that!
Let me know how it turns out!
These biscuits sound AMAZING! I love the touch of rosemary too, adds such a nice earthiness to them!
Thank you!! They are also really good to use for biscuits and sausage gravy!