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 |
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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
I think these are great. But I couldn’t give it 5 stars because of the recipe. The printed recipe is terrible. It has a huge advertisement that fills the whole page. Too much ink, more paper and it looks awful for a recipe! I do hope that’ll change soon!
Saw you make these yesterday and I made them for our Sunday lunch today. I made them a little smaller so I could get ten biscuits out of the batch and I’m so glad I did. They disappeared in a snap! Perfect recipe, thanks!
These were wonderful. I think she serves these at her cafe in Pahuska. Used English cheddar and added chopped deli ham for a complete savory dish. Halved the recipe for just my husband and I. It worked great. I think the pastry flour keeps these tender, great addition. I only have whole wheat pastry flour, but it worked great. I keep whole wheat flours in freezer to stay fresh.