Rosemary Cheeze Biscuits Recipes

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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.

ROSEMARY BISCUITS



Rosemary Biscuits image

"Seasoned with rosemary, these light and tender biscuits are extra special," says Jacqueline Graves of Lawrenceville, Georgia. "And with just four ingredients, they're a snap to make."

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 4

3 ounces reduced-fat cream cheese, cubed
1-3/4 cups reduced-fat biscuit/baking mix
1/2 cup fat-free milk
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed

Steps:

  • In a large bowl, cut cream cheese into baking mix until crumbly. Stir in milk and rosemary just until moistened. , Turn dough onto a lightly floured surface; knead 10 times. Roll out into a 6-in. square. Cut into four 3-in. squares; cut each square diagonally in half. , Place on a baking sheet coated with cooking spray. Bake at 400° for 10-12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 133 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 355mg sodium, Carbohydrate 20g carbohydrate, Fiber 0 fiber), Protein 4g protein.

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

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