Go Back

Rosemary Cheddar Biscuits Recipe

Course: Breads/Rolls
Cuisine: American
Keyword: cheddar bay biscuits, garlic cheddar biscuits, homemade biscuit recipe, rosemary cheddar biscuits recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12
Author: Countryside Cravings
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! 
Print Recipe

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

  • 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.

Notes

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