Best 2 Cheese Rosemary Biscuits Recipes
Elevate your baking skills and indulge in the delightful aroma of "Cheese Rosemary Biscuits." These delectable treats combine the savory richness of cheese with the aromatic essence of rosemary, creating a symphony of flavors that will tantalize your taste buds. Perfectly golden and flaky on the outside, yet soft and tender on the inside, these biscuits are the epitome of culinary artistry. Prepare to embark on a delightful journey as we unveil the secrets to crafting these exquisite cheese rosemary biscuits. Get ready to impress your family and friends with this culinary masterpiece.
Here are our top 2 tried and tested recipes!
CHEESE AND ROSEMARY BISCUITS
Enjoy these cheesy biscuits that are seasoned with rosemary and made using Bisquick® mix - ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 9
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. In medium bowl, stir Bisquick mix, cheese, milk and 1/2 teaspoon of the rosemary leaves until soft dough forms. On ungreased cookie sheet, drop dough by 9 spoonfuls.
- Bake 8 to 10 minutes or until golden brown. In small bowl, mix butter, garlic powder and remaining 1/2 teaspoon rosemary leaves; brush over warm biscuits.
Nutrition Facts : Calories 160, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Biscuit, Sodium 440 mg, Sugar 2 g, TransFat 1 g
ROSEMARY-CHEESE BISCUITS
Steps:
- Bring all ingredients to room temperature. Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream. Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough. Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets leaving about 1-inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes. Preheat oven to 325 degrees F. Bake cookies, rotating pans half ways through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month. Cook's Notes: These freeze beautifully. Press the cookies out into desired shapes on cookie sheets and freeze. Transfer frozen cookies to a plastic bag, seal, and keep frozen for up to 1 month. When ready to bake, lay out frozen cookies on cookie trays and bake from frozen for 25 minutes. Some disk shapes work better than others. Since this is savory cookie, we liked the cutters that result in a cracker shape cookie, like the ribbon, clover, and stars and snowflakes work, too.
Tips:
- Use fresh rosemary. Dried rosemary can be used, but it will not have as much flavor. If you don't have fresh rosemary, you can substitute 1 teaspoon of dried rosemary for every tablespoon of fresh rosemary called for in the recipe.
- Don't overwork the dough. Overworking the dough will make the biscuits tough. Mix the dough just until it comes together.
- Chill the dough before baking. Chilling the dough will help the biscuits to rise evenly and prevent them from spreading too much.
- Bake the biscuits until they are golden brown. The biscuits are done baking when they are golden brown on top and a toothpick inserted into the center comes out clean.
Conclusion:
Cheese rosemary biscuits are a delicious and easy-to-make snack or side dish. They are perfect for parties, potlucks, or just a quick bite to eat. With a few simple ingredients and a little bit of time, you can enjoy these flavorful biscuits anytime.
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