Cheddar Rosemary Biscuits

Homemade biscuits are the bomb. Straight from the oven, they’re warm, soft yet crunchy, and melt-in-your-mouth delicious. So when the lovely people over at King Arthur Flour reached out to me about being a part of their Better Biscuits campaign, I was super excited. Anything that makes making these yummy handheld breads easier to create from scratch is a HUGE plus in my book!

Photo Credit: King Arthur Flour

King Arthur Flour’s Self Rising Flour is an unbleached blend of soft wheat flour and baking powder with a touch of salt. Because biscuits are made with such few ingredients, the quality of those ingredients is important. And KAF’s flour provides that great high quality! For regular biscuits, you need only three ingredients (what?!). And for this recipe with cheese and herbs, it takes only a few minutes to whip up. Easy, fast, and amazingly delicious? Now that’s what I call perfection. 😉

Print Recipe

Cheddar Rosemary Biscuits

Lighter-than-air textured biscuits with savory cheddar cheese and fragrant rosemary!

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Breakfast

Keyword: Bread

Servings: 12 biscuits

Ingredients

• 2 cups King Arthur Unbleached Self-Rising Flour
• 1/4 cup (1/2 stick) very cold butter cut into cubes
• 3/4 cup cold buttermilk
• 1 cup grated sharp cheddar I used a mix of regular AND white
• 2 tsp. rosemary fresh is preferred

Instructions

• Preheat your oven to 425 degrees F.
• Measure flour in a medium sized bowl and work in the very cold butter pats with a pastry cutter or two forks until crumbs are pea-sized.
• Add buttermilk and stir until the mixture holds together and leaves the side of the bowl, but avoid overmixing.
• Scoop the dough onto a well-floured surface and knead it several times, using more flour to prevent stickiness if needed. Roll or pat the dough into a rectangle that’s about 1/2 to 3/4 inch thick. You can cut biscuits with a 2 inch round biscuit cutter, dipping the cutter in flour to avoid sticking, or just cut into rectangular biscuits.
• Place biscuits on an ungreased baking sheet lined with parchment paper. Leave about an inch between biscuits.
• OPTIONAL STEP: Freeze biscuits for up to 20 minutes before baking for better texture and rise.
• Bake for 10-14 minutes, or until they’re a light golden brown.
• Remove from oven and serve warm. Cool leftovers completely, wrap airtight, and store at room temp for several days (though they probably won’t last that long!). Enjoy!