Rosemary and Cheddar Drop Biscuits

These drop biscuits are quick to fix and make a great base for leftover open-face turkey sandwiches.

By / Photography By Stefanie Keeler | November 21, 2017

Ingredients

  • 2-1/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • 1/2 cup (one stick) chilled unsalted butter, cubed
  • 1-1/4 cups cheddar cheese, shredded
  • 1 tablespoon fresh rosemary leaves, chopped
  • 1 teaspoon black pepper
  • 1-1/3 cups buttermilk

Instructions

Preheat oven to 425°. Line a baking sheet with parchment paper.

In a large bowl, mix together the flour, baking soda, baking powder, salt and sugar. Add the cold, cubed butter and crumble with your fingers until it is a consistency that resembles coarse crumbles. Add the cheddar cheese, rosemary and black pepper. Stir to combine and then add the buttermilk. With a heavy wooden spoon, combine the ingredients, making sure to not overwork the dough. In 1/3 cup scoops, drop the dough in dollops straight onto the prepared baking sheet. Sprinkle with more black pepper and bake for 12 to 15 minutes or until the biscuits are brown on top.

 

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Ingredients

  • 2-1/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • 1/2 cup (one stick) chilled unsalted butter, cubed
  • 1-1/4 cups cheddar cheese, shredded
  • 1 tablespoon fresh rosemary leaves, chopped
  • 1 teaspoon black pepper
  • 1-1/3 cups buttermilk
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