Our Rosemary Cheddar Biscuits Recipe may evoke some nostalgia in you – that’s because it’s remarkably similar to the iconic Red Lobster cheddar bay biscuits! We put our own twist on them to make them – dare I say – better! And now these flaky, buttery, and cheesy biscuits are going to become your new favorite dinner roll!
Why You’ll Love This Rosemary Cheddar Biscuits Recipe
A good homemade dinner is always made better by a buttery flaky biscuit! These rosemary cheddar biscuits have the perfect amount of herb, cheese, and buttery goodness to make these your new favorite melt-in-your-mouth recipe.
For the longest time I didn’t know how to get the layered flakiness right, but don’t fear, I figured it out! Just follow my instructions for folding and rolling and your biscuits will come out perfectly light, fluffy, and magically layered.
Once you get this drop biscuit recipe down, you can start to make a variety of different flavors. I’ve included some ideas below to spark some inspiration!
Ingredients To Make The Best Cheese Biscuits Recipe Ever
These cheddar biscuits are made out of simple and pure ingredients – no crazy additives here! You may have to run out and grab some fresh rosemary, but otherwise, I think all of these ingredients will be in your kitchen already!
- All purpose flour
- Baking powder
- Minced fresh rosemary
- Really cold butter
- Shredded cheddar cheese
- Really cold milk
How To Make Rosemary Cheddar Biscuits
Step 1: Preheat and Prep
Preheat your oven to 450 degrees F and line a baking sheet with parchment paper. Set it aside for later.
Step 2: Combine Dough Ingredients
In a large bowl, combine the flour, sugar, baking powder, salt, and rosemary. Cut in the butter until you have very coarse crumbs, then stir in the cheese and milk until the dough is starting to leave the sides of the bowl.
Note: I like to either grate or cut my butter into small chunks and then put it in the freezer for about 5 minutes before I cut it in. That way it’s really cold!
Step 3: Knead and Fold
Place the contents of the bowl onto a work surface, and with a light hand, gently knead the dough about 10 times. Roll it out to ½ inch thick and then fold it into thirds (like a letter). Turn it 90 degrees and roll it out to ½ in thick. Fold it into thirds again and then roll it out to ½ inch thick.
Then, using a 2 ½ inch biscuit cutter, cut as many biscuits from the dough as you can. Place them on a baking sheet or in a cast iron pan. You can take the excess doubt and re-roll and cut more biscuits if you’d like – just do it gently.
Step 4: Bake
Bake your biscuits for 12-15 minutes, or until they’re lightly golden on top. Serve them warm and enjoy!
The secret is the cold butter and milk! I like to pop my shredded/cut butter in the freezer for a few minutes before cutting it into the flour so it’s extra chilled. This technique will make sure your biscuits are perfectly buttery and flaky!
People love cheddar bay biscuits! Red Lobster certainly hit the jackpot with those biscuits, but you can make your very own version at home. They’re so good because they’re buttery, cheesy, flaky, and nostalgic, right? So whip up this recipe and make your own memories!
The four types of biscuits are generally known as rolled, drop, scones, and shortcake. I love all of them – what about you?
Allow your biscuits to come to room temperature and then secure them in an airtight container. They will last at room temperature in that container for about 3 days, but you can also pop them in the fridge where they’ll last for about 5 days. Alternatively, you can wrap them up, pop them in an airtight container, and freeze them for about a month. Reheat them by putting them directly on a sheet and baking them for about 12-15 minutes at 400 degrees F.
Homemade Biscuit Variations
- Add some garlic powder and/or minced garlic to enhance the flavor palette. You could also omit the rosemary and make them garlic cheddar biscuits like the cheddar bay biscuits from Red Lobster!
- Use your biscuits to make BLT biscuit sliders for lunch or a picnic!
- If you’re looking for a comfort food, try this biscuits and gravy bake. You can serve soft boiled or poached eggs on top for brunch.
- Fold in a different kind of cheese if you’d like something more pungent than cheddar. Goat cheese could be a fun option.
- Add another favorite herb of yours instead of rosemary.
- Three words: Maple. Bacon. Biscuits.
- Caramelize some onions and fold them into your dough along with poppy seeds for a poppy onion biscuit – yum!
More Homemade Biscuit Recipes To Try
- Ham and Cheddar Biscuit Rolls
- Buttermilk Chive Biscuits
- Pumpkin Biscuits with Whipped Maple Butter
- How to Make Flaky Buttermilk Biscuits
Rosemary Cheddar Biscuits Recipe
- 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.