Prepare to be amazed by these scrumptious biscuits that are both simple to make and bursting with flavor. Forget the hassle of rolling and cutting dough, drop biscuits are here to save the day. With the delightful combination of cheddar cheese and dried rosemary, these biscuits add a touch of elegance to any dinner table.
No-Fuss Recipe
No need to be intimidated by these biscuits, they are incredibly easy to whip up. Just mix the dry ingredients together and cut in the butter. I recommend using a pastry knife to ensure that the rosemary is evenly distributed throughout the dough. This way, you won’t have any large rosemary pieces in your biscuits, making them easier to enjoy.
Once the dough is ready, simply drop quarter cupfuls onto a greased or lined baking sheet. I personally like to use a pizza pan lined with parchment paper, as it keeps all the biscuits together in one pan. It’s convenient and helps with cleanup too!
Versatile and Delightful
Despite their simplicity, these rosemary cheddar drop biscuits are unbelievably delicious. They are perfect for both lunch and dinner, and they pair well with a wide variety of dishes. Whether you’re serving them with chicken, steak, casseroles, or seafood, these biscuits will elevate your meal to new heights.
And here’s a little secret: while they may look impressive, these biscuits are quite easy to make. So go ahead and impress your guests without letting them know your little secret.
Recipe Details
- Makes: 12 biscuits
- Preparation Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 168
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 1/4 cup cheddar cheese, divided
- 1 tablespoon dried rosemary
- 1/2 teaspoon garlic powder
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup (4 tablespoons) cold butter, cubed
- 1 cup + 1 tablespoon buttermilk
Preparation
- Preheat the oven to 450˚F.
- In a large bowl, whisk together the flour, 1 cup of cheese, rosemary, garlic powder, baking powder, sugar, salt, and black pepper.
- Cut the cold butter into the dry ingredients using a pastry cutter or 2 forks until a crumbly mixture forms.
- Gently fold in the buttermilk with a rubber spatula until the dough just barely holds together.
- Drop 1/4 cupfuls of the dough onto a greased or lined baking sheet.
- Top the biscuits with the remaining cheese.
- Bake for 12-15 minutes or until golden brown on top.
