Rosemary and Cheddar Cheese Biscuits

By combining zesty charm cheddar comfortable warmth of rosemary, these quick and easy biscuits are a delicious companion for many main course. 

Rosemary and Cheddar Cheese Biscuits goes well with soup, stew or pasta, which makes them a great complement to any meal. The cheese and herb companion well and satisfy a hungry appetite. You are welcome to modify the recipe to use the herbs and preferred type of cheese. The recipe makes a dozen 3-inch biscuits, the recipe can be doubled if more are needed. These biscuits are easy to do and mix up quickly. A perfect biscuit with a golden brown, crusty top and a soft, flaky interior, try serving these hot from the oven with Rosemary Butter (recipe is below).

General Biscuit-Making Tips 

To make a perfect biscuit, the correct mixture of ingredients is crucial to avoid over-mixing. General to begin the dry ingredients (flour, sugar, baking powder / baking powder and salt) are mixed together in a big bowl. Next shortening, the butter or margarine, cut into flour until mixture resembles coarse crumbs. The wet ingredients are then added to the dry mixture, mixing the dough, until it just comes together, being careful not to interfere. 

Biscuits to bake in a hot oven so the dough sets quickly, producing a light biscuit with a tan top and bottom with white pages. A biscuit is achieved when it is nicely browned and a toothpick inserted in center comes out clean. The texture of a biscuit interior should be light and soft and white. Cool biscuits on a wire rack. If crusty biscuits desired, cool them uncovered. If a softer crust is wished-for results, wrap the hot biscuits in a clean dish towel.

Rosemary and Cheddar Cheese Biscuits 

Preheat oven to 400 degrees F and place rack in center of oven. Line a baking sheet with parchment paper. Yield: 1 dozen 3-inch biscuits. 

Ingredients

    * 2 cups flour 

    * 4 teaspoons baking powder 

    * 1 / 2 teaspoon salt 

    * 4 tablespoons sugar 

    * 6 tablespoons butter 

    * 2 / 3 cup milk 

    * 1 / 8 cup fresh rosemary, chopped finely 

    * 1 / 2 cup cheddar cheese, cubed 

Directions 

   1st In a large bowl, whisk together flour, baking powder, salt and sugar 

   2nd Cut butter into dry ingredients until mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips) 

   3rd Add milk and stir until just combined (dough will be sticky, moist and lumpy) 

   4th Touch the chopped rosemary and cheddar cheese 

   5th Place mixture on a lightly floured surface and knead dough gently until it comes together 

   6th Roll dough to 1 / 2 inch thick 

   7th Cut 12 biscuits with a lightly floured round cookie cutter and place on baking sheet 

   8th Bake for about 10-15 minutes or until top is golden brown and a toothpick inserted in center of biscuit comes out clean 

   9th Remove from oven and place on a wire rack. Serve warm with butter. 

  10th To make crusty biscuits, cool uncovered. For a softer crust, wrap the hot biscuits in a clean dish towel. 

  11th Once cool, place biscuits in an air-tight container to keep fresh 

Rosemary Butter

Ingredients

    * 1 cup butter 

    * 1 / 8 cup chopped fresh rosemary 

Combine the butter and minced Rosemary a few hours before serving, so herb to flavor the butter.