Rosemary Cheddar Biscuits
Make a batch of rosemary cheddar biscuits in around 30 minutes that turn out golden brown and are full of aromatic herbs and sharp cheddar cheese.
Servings: 6 biscuits
Equipment
- Biscuit Cutter or Drinking Glass
Ingredients
- 2 Cups all purpose flour
- 2 Teaspoons baking powder
- ¼ Teaspoon baking soda
- 1 Teaspoon salt
- 1 Teaspoon granulated sugar
- 6 Tablespoons unsalted butter very cold and cut into cubes
- ¾ cup buttermilk very cold
- 1 Teaspoon rosemary fresh, chopped
- 1 Cup white cheddar cheese freshly grated
- Additional melted butter for brushing the tops of the biscuits optional
Instructions
- Preheat the oven to 425 degrees F. Add all the dry ingredients (flour, baking powder, baking soda, salt and sugar) to a large mixing bowl, and stir them together well.
- Add very cold cubed butter to the dry ingredients. Cut the butter into the dry ingredients with a pastry blender until the butter is pea-sized.
- Make a hole in the center of the mixture and add the buttermilk. Gently mix the buttermilk into the dry ingredients with a wooden spoon or spatula until just combined.
- Fold in the cheese and fresh rosemary until just combined. Don't worry if the dough looks crumbly - it's normal to have the dough resemble coarse crumbles at this stage.
- Dump the dough out onto a floured surface. With floured hands, bring the dough together and mold it into a rough rectangle shape. You may have to knead it a little bit to bring it together but be careful not to work the dough too much.
- Fold your dough rectangle into thirds, like an envelope. Use your hands to gently flatten the dough envelope back out into a rectangle. Spin the rectangle 90 degrees and start again. Repeat the "envelope folding and flattening" 3 times to make those yummy flaky layers!
- After folding in your layers, bring your dough back into a final rectangle, approximately ½-inch thick. Cut the dough into biscuits with a biscuit cutter or a drinking glass. This recipe makes 6 to 8 biscuits, depending on how large your biscuit cutter or glass is.
- Put the biscuits in a single layer on a baking sheet lined with parchment paper and brush the tops of the biscuits with melted butter or buttermilk. Bake in the preheated oven for 15 to 20 minutes, until the biscuits are golden brown.
- Optional: Brush the tops of the cooked biscuits with a little more melted butter and dried rosemary. This gives them a little extra shine and makes them a little extra yummy!
Notes
Pastry cutter alternative: You can use two forks instead of a pastry cutter to break the butter into pieces the size of peas. Alternatively, you can freeze the butter and grate it into the flour mixture with a box grater.
Do not use a rolling pin to flatten your dough: This "envelope folding" process makes those yummy flaky layers, and you don't want to flatten them out too aggressively.
Use a light touch: When cutting the biscuits, press straight down without twisting. Twisting can seal the edges and prevent them from rising properly.
Flour your tools: Keep your hands, rolling pin, and biscuit cutter lightly floured to prevent sticking.
Do not use a rolling pin to flatten your dough: This "envelope folding" process makes those yummy flaky layers, and you don't want to flatten them out too aggressively.
Use a light touch: When cutting the biscuits, press straight down without twisting. Twisting can seal the edges and prevent them from rising properly.
Flour your tools: Keep your hands, rolling pin, and biscuit cutter lightly floured to prevent sticking.
Nutrition
Calories: 351kcal | Carbohydrates: 35g | Protein: 10g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 732mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 589IU | Vitamin C: 0.01mg | Calcium: 256mg | Iron: 2mg
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