Cheddar Cheese and Rosemary Biscuits

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Biscuits are a perfect accompaniment to any meal in my opinion. They pair up magnificently with all foods and can be made very simply. Many  biscuits involve kneading and raising the dough, then rolling it out to the exact width and then baking.

For me, that is just too much work. I like a biscuit that is easy to make, does not take a whole lot of time.

These biscuits are similar to Red Lobster Cheddar Biscuits. However, these, to me, taste better and are so much quicker than waiting for an order at a restaurant.

This recipe is easy to double so that you have enough biscuits that you can place some in the freezer for another meal.

Frequently Asked Questions:

            Do I have to use Rosemary?

Rosemary should really be listed as optional. I will say though, the Rosemary adds a delicate flavor to the cheddar biscuits that is surprisingly delicious. I think you should at least try it according to the recipe. You could use different herbs if you would like.

            How do I store these biscuits?

These biscuits can be placed into a ziploc bag and left on the counter for up to 3 days. If stored in the refrigerator, in a ziploc bag, they will last for 5 days.

            Can I freeze these biscuits?

Yes, these biscuits can be frozen. Be sure that the biscuits are in an airtight container or in a freezer safe container. They can be frozen for up to 3 months.

What do you need to make Cheddar Cheese and Rosemary Biscuits

            2 cups flour, I used all purpose flour

            1 ¼ cup Cheddar Cheese, shredded, divided

            ½ tsp garlic powder

            1 tbsp baking powder

            1 tbsp rosemary, dried

            1 tsp granulated sugar

            ¼ tsp black pepper

            ½ tsp salt

            ½ cup, 8 tbsp cold butter, cut into cubes

            1 cup PLUS 1 tbsp cold buttermilk

How to make Cheddar Cheese and Rosemary Biscuits

FIRST STEP:

Preheat the oven to 400*

Whisk together the flour, salt, pepper, garlic powder, onion powder, sugar and Rosemary and 1 cup of the shredded cheese

a)

b)

c)

d)

SECOND STEP:

Using a pastry cutter, add in the cubed butter until it resembles coarse crumbs

Using a wooden spoon or rubber spatula, gently fold in the buttermilk

Using a large serving spoon, drop dough in ¼ cup amounts onto the baking tray

Top with the remaining shredded cheese and place into the oven

a)

b)

THIRD STEP:

Bake for 15 to 18 minutes until they are golden brown on the tops

a)

b)

c)

Enjoy!

YUM!

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