Recipe courtesy of Ree Drummond
Cheddar and Rosemary Drop Biscuits
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- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 8 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 343
- Total Fat
- 26 g
- Saturated Fat
- 16 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 71 mg
- Sodium
- 438 mg
These biscuits are perfect as an accompaniment to soups and stews. The sharpness of the Cheddar marries beautifully with the herby, fresh rosemary, but you could use any of your favorite cheeses and herbs to create your own recipe.
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 8 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 343
- Total Fat
- 26 g
- Saturated Fat
- 16 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 71 mg
- Sodium
- 438 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F and prepare a baking sheet with parchment paper.
- Put the all-purpose flour, pastry flour, baking powder, rosemary and salt in a food processor and pulse a few times to combine.
- Add the cold butter and Cheddar, then pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.)
- Drizzle in the buttermilk and pulse (or stir in with a wooden spoon) until the mixture has just turned into a dough. Be careful not to overmix, as the biscuits can become tough when baked.
- Using a 1/3-cup scoop, drop balls of dough onto the prepared baking sheet. (This will make 8 biscuits.)
- Bake until golden brown, 18 to 20 minutes. Brush the warm biscuits with the melted butter and sprinkle with the parsley to serve.
