Quick and Easy Rosemary Cheddar Drop Biscuits
This quick and easy Rosemary Cheddar Drop Biscuits recipe is so delicious. The biscuits can be made and baked in 15 minutes. They’re simple and you don’t have to do the work to roll out the dough.
The biscuits are cheesy and the perfect addition to breakfast or dinner. They’re topped with a garlic butter straight after removing them from the oven. Serve them immediately, or store a batch in the freezer for a quick side dish or snack.
Buttermilk is an ingredient that isn’t always on hand. Most times, using 1 cup milk with a tablespoon of vinegar is my replacement for the buttermilk.
Rosemary & Cheddar Drop Biscuits
Ingredients
- 2 c. unbleached flour
- 1 T. baking powder
- 1 t. salt
- 1/2 c. cold butter, cubed
- 1 c. buttermilk
- 1/2 c. shredded cheddar cheese
- 1 t. dried rosemary
Garlic Butter
- 4 T. butter, melted
- 1/2 t. garlic powder
- 1/2 t. dried parsley
Directions
- Preheat the oven to 450 degrees.
- In a bowl, mix together the flour, baking soda, and salt. Cut the cubed butter into the dry ingredients until incorporated and the mixtures resembles crumbs.
- Next, add in the shredded cheese and rosemary and combine. Pour in the buttermilk and mix together until the dough is just combined. It will still be lumpy.
- Scoop out the biscuits onto a sheet pan with a large cookie scoop or a measuring cup. Bake for 16-18 minutes, or until the biscuits are golden brown.
- While the biscuits bake, melt the 3 tablespoons butter. Remove from heat and add the garlic powder and parsley.
- Once the biscuits are finished baking, brush the tops with the garlic butter while they’re still hot.
- Enjoy!
More Healthy Breakfast Recipes like this quick and easy Rosemary Cheddar Drop Biscuits recipe here!
