Rosemary Cheddar Biscuits Recipes
EASY CHEDDAR BISCUITS WITH FRESH HERBS
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
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
CHEESE & ROSEMARY BISCUITS
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
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
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
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.
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From adventuresincooking.com
Cuisine AmericanCategory Side DishServings 12Estimated Reading Time 4 mins
- In a large bowl, mix together the flour, baking powder, and salt. Grate the butter in the large hole-setting of a grater above the bowl, stopping to stir and coat the butter bits in the flour mixture every 10 seconds. Pinch the mixture together with your fingertips until crumbly, like damp sand. Set aside 2 tablespoons of the grated Cabbot cheddar cheese, and add the remaining Cabot cheddar, garlic, and rosemary to the flour mixture and stir gently to evenly distribute throughout.
- Add 1 cup plus 2 tablespoons of the buttermilk, breaking the additions into 4 increments, stirring gently for 10 seconds after each addition with a fork. If needed, add 2 additional tablespoons of buttermilk to help dough come together (the amount of buttermilk depends on how humid or dry your cooking environment is). The dough should *just* hold together when you squeeze it in your hand.
- Gently roll the dough into a rough rectangle that's 1-inch thick, then fold the rectangle up like a letter (see process photos below). Pat down on the folded dough, rotate it so that it's lengthwise facing away from you (this will make it easier to roll out) and roll it until it's 3/4 inch thick. Use a 2 1/2-inch round cookie cutter to cut the biscuits. Pat any remaining dough into rough rectangle shape, then roll out until it's 3/4 inch thick and cut it with the biscuit cutter again to get as many biscuits out of the remaining dough as you can. You should end up with 12 to 14 biscuits.
- Flip the biscuits over (the bottom is usually flatter and more attractive) and place them on a baking sheet lined with parchment paper, spaced about 1/2-inch apart. Cover them and place them in the freezer for 30 minutes.
HOMEMADE BISCUITS WITH CHEDDAR AND ROSEMARY - …
From yummyhealthyeasy.com
Reviews 16Total Time 20 minsEstimated Reading Time 2 mins
- Add in butter and yogurt, using a fork or pastry blender. Mix together until combined into small balls.
ROSEMARY CHEDDAR BUTTERMILK BISCUITS - NOURISH AND FETE
From nourish-and-fete.com
4.8/5 (4)Total Time 45 minsCategory BreadCalories 219 per serving
- Preheat oven to 425 degrees F (220 C). Set out a large cast-iron skillet, or line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In a large bowl or food processor, combine the flour, baking powder, and salt; whisk or pulse to blend. Add the cubed butter and pulse again, or cut the butter into the flour mixture with two knives or a pastry blender. You’re aiming for coarse, pebbly crumbs with visible bits of butter. If using a food processor, pour the mixture out into a large bowl.
- Make a well in the center of the flour-butter mixture, and pour in 1 cup (240 ml) of buttermilk, followed by the honey. Fold just until combined - take care not to overmix. Add the grated cheddar and rosemary, and gently fold again. The dough will be quite crumbly - don’t worry, it will come together more as you shape it in the next steps.
- Turn the dough out onto a lightly floured work surface and, using your hands, gently press it into a rough rectangle. Fold one third of the rectangle into the center, then fold the opposite third on top of it, as if folding a letter. (See photo in post for a guide.) Rotate the dough 90 degrees, then gently press it back into a wider rectangle.
SAVORY ROSEMARY CHEDDAR BISCUITS - SOUTHERN DISCOURSE
From southerndiscourse.com
5/5 (1)Estimated Reading Time 4 mins
- Preheat oven to 450° Fahrenheit. Spray cooking sheet, 9x13 pan or 12" iron skillet with non stick cooking spray.
- In a large mixing bowl, mix together dry ingredients- flour, baking soda and powder, salt, rosemary, black pepper- using a fork.
- Cut butter and cream cheese into small squares. Add to dry ingredients. Use a pastry cutter to cut butter and cheese into flour until mixture is crumbly. Toss in cheddar cheese using fork. Add in half & half and stir just until mixed.
- Lightly flour a smooth surface such as a counter top or cutting board. Turn dough out onto floured surface. Lightly pat dough ball 2-3 inches flat. Fold and repeat 3 times. Using a rolling pin, roll dough out into a rectangle that is 1-1.5 inches thick. Use a knife to cut the dough into 12-16 squares. Place squares onto baking sheet, with sides touching each other and sides of pan. Place in freezer for 10-15 minutes to freeze the butter in the recipe.
ROSEMARY CHEDDAR BISCUITS - COUNTRYSIDE CRAVINGS
From countrysidecravings.com
Servings 12Estimated Reading Time 2 minsCategory Breads/RollsTotal Time 25 mins
- 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).
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4.4/5 (7)Total Time 30 minsCategory SnacksCalories 174 per serving
- In a small bowl, combine the vinegar and milk together*. Set aside. In a large bowl, whisk together the flour, cheese, rosemary, baking powder, sugar, and salt.
- Add the butter into the dry ingredients. Using your fingers or a pastry cutter, combine the butter with the other ingredients until it forms coarse crumbles. Using a spatula, gently stir in the milk mixture until just combined. Be careful not to over mix or melt the butter.
- Scoop approximately ¼ cup of dough and place on a baking sheet, making 12 biscuits. Top each biscuit with extra cheese.
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- Preheat oven to 450°F. Line a baking pan with parchment paper or lightly grease with cooking spray. Set aside.
- In a large bowl, combine the flour, baking powder, sugar, salt, and baking soda. Add the buttermilk and melted butter to flour mixture, stirring to remove any large lumps.
- Drop by the spoonful (about 1/4 cup each) onto prepared pan. Sprinkle tops with remaining cheddar cheese.
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