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You are here: Home / Brunch / Breads / Cheddar Rosemary Biscuits

Cheddar Rosemary Biscuits

August 24, 2015 by Bekah 2 Comments

Cheddar Rosemary Biscuits from www.willbakeforbooks.com

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
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. 😉

IMG_4675 IMG_4681

 

Cheddar Rosemary Biscuits
 
Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Lighter-than-air textured biscuits with savory cheddar cheese and fragrant rosemary!
Recipe type: Brunch
Serves: 12 biscuits
Ingredients
  • 2 cups King Arthur Unbleached Self-Rising Flour
  • ¼ cup(1/2 stick) very cold butter, cut into
  • ¾ cup cold buttermilk
  • 1 cup grated sharp cheddar (I used a mix of regular AND white)
  • 2 tsp. rosemary, fresh is preferred
Instructions
  1. Preheat your oven to 425 degrees F.
  2. 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.
  3. Add buttermilk and stir until the mixture holds together and leaves the side of the bowl, but avoid overmixing.
  4. 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 ½ to ¾ 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.
  5. Place biscuits on an ungreased baking sheet lined with parchment paper. Leave about an inch between biscuits.
  6. OPTIONAL STEP: Freeze biscuits for up to 20 minutes before baking for better texture and rise.
  7. Bake for 10-14 minutes, or until they're a light golden brown.
  8. 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!
Notes
Recipe adapted from King Arthur Flour.
3.3.3077

Thanks for visiting my blog! ♥


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Strawberry Muffins {Vegan}
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Filed Under: Breads, Brunch

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Comments

  1. chelsea jacobs says

    August 25, 2015 at 8:44 am

    These look delicious! I love homemade biscuits!

    Reply
    • Bekah says

      August 25, 2015 at 2:46 pm

      Thanks a bunch, Chelsea! 🙂 Me too, there is just something wonderful about a fresh-baked biscuit. Thanks for coming by my blog. 😀

      Reply

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