Rosemary Cheddar Drop Biscuits

If there’s anything better than a good biscuit, it’s a good biscuit that’s easy to make. This is where drop biscuits come in. They come together in a snap and don’t require any rolling or cutting. While some might miss the perfectly round buttermilk biscuits, the height and flavor of drop biscuits more than make up for it. This recipe features cheddar cheese and dried rosemary for a flavor that brings a whole new elegance to the dinner table.

Why You’ll Love This Recipe

These Rosemary Cheddar Drop Biscuits are the easiest biscuits to make. Simply combine the dry ingredients and then cut in the butter. I use a pastry knife and it has the double benefit of not only crumbling and mixing the butter into the flour, it also chops up the rosemary pieces a little bit. This means there are none of the larger pieces of rosemary left in the batter, which makes the biscuits easier to eat in the end. I highly recommend using a pastry knife for this recipe!

Kitchen Equipment You’ll Need

• Large mixing bowl
• Whisk
• Pastry cutter or 2 forks
• Rubber spatula
• Baking sheet
• Oven

Ingredients

• 2 cups all-purpose flour
• 1 1/4 cup cheddar cheese, divided
• 1 tablespoon dried rosemary
• 1/2 teaspoon garlic powder
• 1 tablespoon baking powder
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup (4 tablespoons) cold butter, cubed
• 1 cup + 1 tablespoon buttermilk

Step-by-Step Instructions

1. Preheat your oven to 450˚F. In a large bowl, whisk together flour, 1 cup of cheese, rosemary, garlic powder, baking powder, sugar, salt, and pepper.
2. Cut the butter into the dry ingredients using a pastry cutter or 2 forks until a crumbly mixture forms. Using a rubber spatula, gently fold in the buttermilk until the dough just barely holds together.
3. Drop the dough by 1/4 cupfuls onto a greased or lined baking sheet. Top with the remaining cheese and bake for 12-15 minutes or until golden brown on top.

Tips for Success

• Ensure your butter is very cold before cutting it into the flour mixture. This will help create flaky layers.
• Don’t overmix the dough; it should just come together to ensure tender biscuits.

Additional Tips or Variations

For a bit of a kick, you can add a pinch of cayenne pepper to the dry ingredients. Alternatively, try mixing in some chopped chives or a different cheese like pepper jack for a unique twist.

Nutritional Highlights (Per Serving)

Each biscuit contains approximately:

• Calories: 180
• Protein: 6g
• Carbohydrates: 19g
• Fat: 9g

Frequently Asked Questions (FAQ)

Can I use fresh rosemary instead of dried?

Yes, fresh rosemary can be used. Just make sure to finely chop it and use a bit more since dried herbs are more concentrated in flavor.

Can these biscuits be frozen?

Absolutely! You can freeze them after baking. Just reheat in the oven or microwave before serving.

Conclusion

These Rosemary Cheddar Drop Biscuits are a delightful addition to any meal, bursting with savory flavors and a hint of elegance. I invite you to try this recipe and share your experiences. Whether you enjoy them fresh from the oven or as a part of a larger feast, these biscuits are sure to impress. Happy baking!