Cheddar and Rosemary Drop Biscuits
- Level: Easy
- Yield: 8 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 343
- Total Fat
- 26
- Saturated Fat
- 16
- Carbohydrates
- 21
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 71
- Sodium
- 438
- Total: 45 min
- Active: 25 min
Ingredients
1 cup all-purpose flour
1/2 cup pastry flour
1 tablespoon baking powder
1 tablespoon chopped fresh rosemary
1/2 teaspoon kosher salt
1 stick (8 tablespoons) salted butter, cubed small and chilled, plus 2 tablespoons melted salted butter
1 cup grated Cheddar
3/4 cup buttermilk
1 tablespoon chopped fresh parsley
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.