Cheese Rosemary Biscuits Recipes

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ROSEMARY GOAT CHEESE BISCUITS



Rosemary Goat Cheese Biscuits image

Nothing beats the smell of homemade biscuits baking up in the oven! These Rosemary and Goat Cheese Biscuits are sure to become a new favorite.

Provided by Ashley Manila

Time 35m

Number Of Ingredients 9

2 Cups All-Purpose Flour
1 Tablespoon + 1 Teaspoon Baking Powder
2 Tablespoons Granulated Sugar
3/4 Teaspoon Salt (Kosher or Table Salt)
1/2 Teaspoon Freshly Ground Black Pepper
3 Tablespoons Unsalted Butter, Very Cold
1/4 Cup Fresh Rosemary, Chopped
(1) 6 ounce Log of Fresh Goat Cheese, Crumbled
1 Cup + 4 Tablespoons Heavy Cream; Divided

Steps:

  • Preheat oven to 400 degrees (F). Line a large baking sheet with a piece of parchment paper; set aside.
  • In a large bowl combine the flour, baking powder, sugar, salt, and black pepper; whisk well to combine. Using a large cheese grater shred the butter into the dry ingredients; use your fingertips to rub the butter into the mix, stopping when the mixture is a coarse meal. Stir in the rosemary, then add in the goat cheese and 1 cup + 3 Tablespoons of the cream; stir with a fork just until a messy (sticky) ball is formed. Turn the dough out onto a generously floured surface and knead (with very floured hands) until the dough has been worked into a ball; about 6-7 times should do it. Pat the ball down into a 1" thick round, then use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed.
  • Place the biscuits on the prepared baking sheet, brush each one with a little of the remaining cream, and bake for 18-20 minutes, or until golden brown. Eat at once! These are really good with butter and strawberry jam!

PARMESAN SHORTBREAD BISCUITS



Parmesan Shortbread Biscuits image

These buttery biscuits have the texture of shortbread with the kick of parmesan cheese flavour. The biscuits are buttery and have a "soft crumble" when you bite into them. IMPORTANT: Please ensure you measure the ingredients by weight. Cup sizes measure between countries and so for accuracy reasons, I have written the recipe by weight rather than cups because this recipe requires accurate measurement of ingredients to achieve the desired result.

Provided by Nagi | RecipeTin Eats

Categories     Savoury Biscuits

Time 25m

Number Of Ingredients 4

3.5 oz / 100g salted butter (, chopped (Note 1))
3.5 oz / 100g parmesan cheese (, grated (Note 2))
3.3 oz / 95g plain flour
1 tbsp rosemary leaves (, roughly chopped (or 2 1/2 tsp dried rosemary))

Steps:

  • Process the butter, flour and parmesan in a food processor until a wet crumbly dough; OR
  • Alternative method: Place the flour and butter into a bowl and use your fingers to rub the butter into the flour until a crumble dough forms. Then add the parmesan cheese and use your fingers to rub it into the mixture.
  • If you are making rosemary biscuits, add the rosemary at the same time as the parmesan cheese.
  • Lightly flour a surface and turn the dough out onto it. Knead to bring together, then shape into two logs with a diameter of around 3 cm / 1.2" and about 15cm/6" in length.
  • Wrap with cling wrap and refrigerate for 1 hour or until firm. (Note 2)
  • Preheat oven to 180°C/350F. Line 1 large baking tray or 2 ordinary baking trays with baking paper (parchment paper).
  • Remove the log from the fridge and use a sharp knife to cut the log into 7mm/ 1/3" thick rounds.
  • Place the biscuits onto the baking tray at least 2cm / 1" apart.
  • Bake biscuits for 12 minutes or until light golden.
  • Stand on trays for 5 minutes then transfer to a wire rack to cool.

Nutrition Facts : ServingSize 10 g, Calories 46 kcal, Carbohydrate 2.5 g, Protein 1.4 g, Fat 3.4 g, SaturatedFat 2.2 g, Cholesterol 10 mg, Sodium 50 mg

CHEESE AND ROSEMARY BISCUITS



Cheese and Rosemary Biscuits image

Enjoy these cheesy biscuits that are seasoned with rosemary and made using Bisquick® mix - ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 9

Number Of Ingredients 6

2 cups Original Bisquick™ mix
1/2 cup shredded Italian five-cheese blend (2 oz)
2/3 cup milk
1 teaspoon dried rosemary leaves, crushed
2 tablespoons butter or margarine, melted
1/8 teaspoon garlic powder

Steps:

  • Heat oven to 450°F. In medium bowl, stir Bisquick mix, cheese, milk and 1/2 teaspoon of the rosemary leaves until soft dough forms. On ungreased cookie sheet, drop dough by 9 spoonfuls.
  • Bake 8 to 10 minutes or until golden brown. In small bowl, mix butter, garlic powder and remaining 1/2 teaspoon rosemary leaves; brush over warm biscuits.

Nutrition Facts : Calories 160, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Biscuit, Sodium 440 mg, Sugar 2 g, TransFat 1 g

CHEESE & ROSEMARY BISCUITS



Cheese & rosemary biscuits image

These savoury biscuits are deliciously cheesy, and are so easy to make. They make a lovely gift. Leave out the rosemary, if you prefer

Provided by Lulu Grimes

Categories     Snack

Time 39m

Yield Makes 25

Number Of Ingredients 6

80g wholemeal flour
80g plain flour
100g cold butter , chopped
100g cheddar , finely grated
1 small rosemary sprig , leaves finely chopped
1 large egg yolk

Steps:

  • Heat oven to 180C/160C fan/ gas 4. Put the flours in a bowl and rub in the butter until it resembles breadcrumbs. Stir in the cheese and rosemary, then add the yolk and mix in using a fork. When the mix starts to clump together, use your hands to knead to a smooth dough.
  • Take walnut-sized pieces of dough, roll into balls and place on one or two lined baking trays. Flatten slightly with a fork, then bake for 12-14 mins. Alternatively, roll out between sheets of baking parchment and cut into shapes, then bake as before. Cool on the baking sheet for a few mins before moving to a wire rack to cool completely. Store in an airtight container for up to a week.

Nutrition Facts : Calories 72 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

ROSEMARY CHEDDAR BISCUITS



Rosemary Cheddar Biscuits image

Make and share this Rosemary Cheddar Biscuits recipe from Food.com.

Provided by dojemi

Categories     Breads

Time 18m

Yield 14-20 biscuits

Number Of Ingredients 7

3 cups all-purpose flour
8 ounces butter, cubed
8 ounces sharp cheddar cheese (shredded)
1 pint buttermilk
2 tablespoons double-acting baking powder
2 sprigs fresh rosemary (chopped)
salt & pepper (to taste)

Steps:

  • Preheat oven to 375º.
  • In a mixing bowl, combine all ingredients and mix by hand until incorporated.
  • Transfer to a mixer in small batches and process in short bursts until better is 'cut in." This insures the fat is well dispersed throughout the dough. If you prefer you can also do this step by hand.
  • Do not over-mix to avoid chewy biscuits.
  • Dough will be sticky.
  • Using a small 3/4" ice cream scoop (larger if you prefer larger biscuits), portion out onto a non-stick baking pan (cover pan with parchment and spray with Pam) and bake at 375º for 8 minutes.

EASY CHEDDAR BISCUITS WITH FRESH HERBS



Easy Cheddar Biscuits with Fresh Herbs image

These are great with a hearty meal like stew. Substitute parsley or basil for rosemary, if you like.

Provided by Kate Phillips Masterson

Categories     Bread     Quick Bread Recipes     Biscuits

Time 30m

Yield 16

Number Of Ingredients 7

2 ¼ cups all-purpose baking mix
½ cup shredded Cheddar cheese
2 tablespoons fresh rosemary, chopped
¼ cup sour cream
2 tablespoons Dijon mustard
⅓ cup milk
1 egg, lightly beaten

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a medium bowl, stir together baking mix, cheese, and rosemary.
  • In a separate bowl, stir together sour cream, mustard, and milk. Stir wet mixture into dry mixture until well combined. Drop dough in 2-inch rounds onto a baking sheet. Brush tops with beaten egg.
  • Bake in preheated oven 12 to 15 minutes. Serve warm.

Nutrition Facts : Calories 103.2 calories, Carbohydrate 11.3 g, Cholesterol 18.1 mg, Fat 5.2 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 294.6 mg, Sugar 0.6 g

ROSEMARY PARMESAN BISCUITS



Rosemary Parmesan Biscuits image

I love savory biscuits so i thought i would put this in to try at a later date. Biscuits will keep for up to 4 days stored in a foil-lined airtight container. Prep time includes 1hr refrigeration time

Provided by Sonya01

Categories     Lunch/Snacks

Time 1h16m

Yield 36 biscuits

Number Of Ingredients 4

100 g butter, chopped
100 g parmesan cheese, grated
1 tablespoon rosemary, roughly chopped
3/4 cup plain flour

Steps:

  • Process butter, parmesan, rosemary, flour and salt and pepper in a food processor until mixture forms a dough.
  • Turn dough out onto a lightly floured surface. Knead and press into a 15cm disc. Wrap in greaseproof paper. Refrigerate for 1 hour or until firm.
  • Preheat oven to 180°C Line 2 baking trays with baking paper.
  • Roll out dough between 2 sheets of baking paper until 0.5cm thick. Using a 5cm round biscuit cutter, cut rounds from dough. Press unused dough together. Repeat until all dough is used.
  • Bake biscuits for 6 to 8 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.

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