Rosemary and Cheddar Cheese Biscuits go well with soup, stew or pasta, making them a great accompaniment to any meal. The cheese and herb companion well and satisfy a hungry appetite. Feel free to alter the recipe to utilize the herb and type of cheese preferred. The recipe makes 1 dozen, 3-inch biscuits; the recipe can be doubled if more are needed. These biscuits are easy to make and mix up quickly. A perfect biscuit with a golden brown, crusty top and a soft, flaky interior, try serving these warm from the oven with Rosemary Butter (recipe is below).
General Biscuit-Making Tips
To make a perfect biscuit, the correct mixing of the ingredients is crucial—avoid over mixing. Generally, to begin, the dry ingredients (flour, sugar, baking powder/baking soda and salt) are blended together in a large bowl. Next the shortening, butter or margarine is cut into the flour until the mixture looks like coarse crumbs. The wet ingredients are then added to the dry mixture, mixing the dough until it just comes together, being careful not to over mix.
Biscuits need to be baked in a hot oven so that the dough sets quickly, producing a light biscuit with a golden brown top and bottom with white sides. A biscuit is done when it is nicely browned and a toothpick inserted in its centre comes out clean. The texture of a biscuit interior should be light and soft, and white in color. Cool biscuits on a wire rack. If crusty biscuits are desired, cool them uncovered. If a softer crust is the wished-for outcome, wrap the hot biscuits in a clean dish towel.
Rosemary and Cheddar Cheese Biscuits
Preheat oven to 400 degrees F and place rack in centre of oven. Line a baking sheet with parchment paper. Yield: 1-dozen, 3-inch biscuits.
Ingredients
- 2 cups flour
- 4 tsp baking powder
- 1/2 tsp salt
- 4 tbsp sugar
- 6 tbsp butter
- 2/3 cup milk
- 1/8 cup fresh Rosemary, chopped fine
- 1/2 cup cheddar cheese, cubed
Directions
- In a large mixing bowl, whisk together the flour, baking powder, salt and sugar
- Cut butter into dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips)
- Add the milk and stir until just combined (the dough should be sticky, moist and lumpy)
- Stir in the chopped rosemary and cheddar cheese
- Place mixture on a lightly floured surface and knead dough gently until it comes together
- Roll out dough to 1/2 inch thick
- Cut out 12 biscuits with a lightly floured round cookie cutter and place on baking sheet
- Bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the centre of the biscuit comes out clean
- Remove from oven and place on a wire rack. Serve warm with butter.
- To make crusty biscuits, cool uncovered. For a softer crust, wrap the hot biscuits in a clean dish towel.
- Once cool, place biscuits in an airtight container to keep fresh
Rosemary Butter
Ingredients
- 1 cup butter
- 1/8 cup chopped, fresh Rosemary
Combine the butter and chopped Rosemary a few hours prior to serving to allow the herb to flavour the butter.
Sharlene Young Bolen - Freelance writer and proofreader Sharlene Young-Bolen has worked in newspaper and book publishing for many years. She started her career ...
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