Rosemary Cheddar Biscuits
These homemade Rosemary Cheddar Biscuits are the perfect snack for parties! They are super quick to make and a real crowd-pleaser! Break out your fun cookie cutters and make this biscuits today!
Helpful Tips !
- Cold butter = success. As your biscuit bakes, the cold butter will melt and release steam, creating tender flaky pockets in the middle with crisp and crumbly edges.
- Grate the butter. Makes a big difference! Fine shreds of cold butter make for an even mix into the dry ingredients.
- Don’t over-mix the dough. After you add the wet ingredients to the dry, mix with ease until combined. Just like pie crust, over-mixing the biscuit dough will result in a tough texture.
- Use your HANDS! – The best way to combine the dry ingredients and the butter is with your hands, using quick rubbing motions. Pick up a handful and rub it between your hands to create small sheets of butter instead of tiny clumps. This will help create those flaky layers!
- Heavy cream is a must. Texture is crucial for the perfect biscuit so don’t substitute milk or nondairy milk in this recipe. You’ll lose both the texture and flavor. If need to substitute, you can make this: (1/3 cup milk+1tsp melted coconut oil)
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
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- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
These homemade Rosemary Cheddar Biscuits are the perfect snack for parties! They are super quick to make and a real crowd-pleaser! Break out your fun cookie cutters and make this biscuits today!
Ingredients
For the Biscuit
- 3 cup all purpose flour
- 1 cup cheddar cheese
- 1 +1/2 tbsp rosemary
- 1 tsp baking powder
- 1 tsp salt
- 1 cup butter, cold ( cubed or grated)
- 1 egg
- 1/3 + 1/4 cup heavy cream
- 1 tbsp sour creme
Method
- 1)
Preheat your oven to 375 degrees Fahrenheit and prepare a large baking sheet with parchment paper.
- 2)
In a bowl, combine the flour, baking powder, salt with a wire whisk.
- 3)
Grate or cube the cold butter. Add to the flour mixture and combine with a pastry cutter, two forks or your fingers until the mixture comes together in a pea size crumbs.
- 4)
Add egg, sour cream, chopped rosemary and the heavy cream into the flour-butter mixture and mix together with a rubber spatula gently until it’s mixed about half way.
- 5)
Move the half-mixed dough onto a floured work surface. Add in the cheddar cheese and continue working the dough in a folding motion until almost all the flour is incorporated.
- 6)
Now it is time to roll out the dough and cut fun shapes. I like to cut my dough in half and work in smaller batches.
- 7)
Bake for about 20-25 minutes at 375 degrees Fahrenheit.
- 8)
Let the crackers on the pan for cool for a few minutes, and then transfer to a cooling rack to cool completely.
Notes
Enjoy & let me know what you think!
