These Cheddar Rosemary Biscuits are soft, flaky, and bursting with flavor. The fresh cheddar cheese and rosemary gives these biscuits the perfect amount of zest. And best of all, it’s ready in less than 20 minutes!
Whenever I think of Thanksgiving food, my mind immediately goes to turkey, mashed potatoes, green bean casserole, and rolls. You have to have some kind of good bread or dinner rolls to soak up all of that gravy, right?
- Loaded Twice Baked Sweet Potatoes
- Slow Cooker Garlic Parmesan Mashed Potatoes
- Roasted Maple Cinnamon Sweet Potatoes
Yields About 12 Biscuits
These Cheddar Rosemary Biscuits are soft, flaky, and bursting with flavor. The fresh cheddar cheese and rosemary gives these biscuits the perfect amount of zest. And best of all, it's ready in less than 20 minutes!
10 minPrep Time
10 minCook Time
20 minTotal Time
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons white sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup cold buttermilk
- 1/4 cup unsalted butter, melted
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded sharp white cheddar cheese
- 2 tablespoons dried rosemary
- Preheat oven to 450F. Line a baking pan with parchment paper or a silpat baking mat. 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.
- Add 1/2 cup sharp white cheddar cheese and rosemary. Stir to combine.
- Drop by the spoonful (about 1/4 cup each) onto prepared pan.
- Sprinkle tops with remaining cheddar cheese.
- Bake until lightly browned, about 10-12 minutes.
- Remove from oven and let cool for about 5 minutes.
- Serve immediately.