Rosemary Cheddar Biscuits

More Ways to Search: Recipe Index

Home » Breads » Rosemary Cheddar Biscuits

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.

These Rosemary Cheddar Biscuits are light, fluffy and full of flavor and flaky layers!! | Countryside Cravings

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! 🙂

These Rosemary Cheddar Biscuits are light, fluffy and full of flavor and flaky layers!! | Countryside Cravings

Rosemary Cheddar Biscuits
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
These Rosemary Cheddar Biscuits are light, fluffy and full of flavor and flaky layers!!
Course: Breads/Rolls
Servings: 12
Author: Countryside Cravings
Ingredients
  • 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
Instructions
  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper, set aside.
  2. 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.
  3. 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).
  4. Bake for 12-15 minutes or until lightly golden on top. Serve warm.
Recipe Notes

You can brush the tops with some buttermilk, for extra flavor and color.


 

These Rosemary Cheddar Biscuits are light, fluffy and full of flavor and flaky layers!! | Countryside Cravings

4 thoughts on “Rosemary Cheddar Biscuits”

  1. These biscuits sound AMAZING! I love the touch of rosemary too, adds such a nice earthiness to them!

    Reply

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.