Best 6 Rosemary And Gouda Buttermilk Biscuits Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Immerse yourself in a delightful culinary escapade as we embark on a journey to discover the secrets behind the perfect "rosemary and gouda buttermilk biscuits". These delectable morsels, infused with the fragrant essence of rosemary and the creamy richness of gouda cheese, will tantalize your taste buds and leave you craving more. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the process of creating these golden-brown, flaky biscuits that are sure to become a favorite in your kitchen.

Let's cook with our recipes!

ROSEMARY AND GOUDA BUTTERMILK BISCUITS



Rosemary and Gouda Buttermilk Biscuits image

Make and share this Rosemary and Gouda Buttermilk Biscuits recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 22m

Yield 8 serving(s)

Number Of Ingredients 9

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
5 tablespoons unsalted butter, cut into cubes
2/3 cup buttermilk (you can make your own buttermilk by adding a tablespoon of lemon juice to 2/3 cup milk and letting i)
1/3 cup gouda cheese, grated
1 1/2 teaspoons dried rosemary (double the amount if you use fresh)
1/2 teaspoon salt
1 tablespoon milk, for brushing

Steps:

  • Preheat oven to 400 F (about 200 C).
  • Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Add the butter and rub it into the flour using your fingertips, until the mixture becomes a fine crumble, like cornmeal.
  • Crumble the rosemary needles in your hand and add them to the mixture.
  • Add the cheese and toss to combine.
  • Pour in the buttermilk and fold in gently with a spatula until mixture forms a sticky dough.
  • Divide roughly into 8 and drop onto a parchment lined baking sheet.
  • Bake for about 12 minutes until golden on top or a toothpick comes out clean.

ORANGE ROSEMARY BISCUITS



Orange Rosemary Biscuits image

Provided by Food Network

Yield 9 servings

Number Of Ingredients 7

2 cups all purpose flour
4 tsp. baking powder
1 tsp. salt
1 tsp. chopped fresh rosemary
zest of 1 orange
1/2 cup butter
1/3 to 1/2 cup Florida's Natural® Premium orange juice

Steps:

  • In large bowl stir together flour, baking powder, salt, rosemary and orange zest. Cut in butter; gradually add orange juice to make a soft dough. Knead on lightly floured surface 10 turns. Roll out dough to 1/4 inch thickness. Cut with 2 1/2 inch cutter. Place on baking sheet; bake at 425 degrees F for 12 to 15 minutes or until browned.
  • Serve with ham or prosciutto, goat cheese and olive oil. Goat cheese can be rolled in 1 tsp. orange zest and 1 tsp. chopped rosemary.

CHEESE AND ROSEMARY BISCUITS



Cheese and Rosemary Biscuits image

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

2 cups Original Bisquick™ mix
1/2 cup shredded Italian five-cheese blend (2 oz)
2/3 cup milk
1 teaspoon dried rosemary leaves, crushed
2 tablespoons butter or margarine, melted
1/8 teaspoon garlic powder

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

SAVORY BUTTERMILK BISCUITS



Savory Buttermilk Biscuits image

These savory herb-buttermilk biscuits have dill, chives, and rosemary baked right inside.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes eighteen 2-inch biscuits

Number Of Ingredients 8

4 cups all-purpose flour, plus more for kneading
4 teaspoons baking powder
1 tablespoon sugar
1 heaping teaspoon coarse salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces, chilled
4 tablespoons mixed chopped fresh herbs, such as dill, rosemary, and/or chives (optional)
1 1/2 cups buttermilk, well shaken, plus more for brushing tops

Steps:

  • Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
  • In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda. Transfer half of the dry ingredients to the bowl of a food processor. Add butter and pulse until the mixture resembles coarse crumbs, with some larger pieces still remaining. Return this mixture back to the bowl with the rest of the dry ingredients. Add herbs, if using, and stir to combine.
  • Make a well in the center and gradually add buttermilk, stirring with a fork or wooden spoon until large clumps form; do not allow a dough to form in the bowl. Turn mixture out onto a lightly floured work surface, and using lightly floured hands, knead two or three times just until a dough forms.
  • Pat dough into an 8-by-8-inch square. Using a sharp knife, cut 2-inch square biscuits, or use a 2-inch round cutter, and transfer to prepared baking sheet, spacing 2 inches apart. Brush tops with buttermilk. Transfer to oven and bake until golden brown, about 12 minutes.

ROSEMARY BISCUITS



Rosemary Biscuits image

"Seasoned with rosemary, these light and tender biscuits are extra special," says Jacqueline Graves of Lawrenceville, Georgia. "And with just four ingredients, they're a snap to make."

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 4

3 ounces reduced-fat cream cheese, cubed
1-3/4 cups reduced-fat biscuit/baking mix
1/2 cup fat-free milk
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed

Steps:

  • In a large bowl, cut cream cheese into baking mix until crumbly. Stir in milk and rosemary just until moistened. , Turn dough onto a lightly floured surface; knead 10 times. Roll out into a 6-in. square. Cut into four 3-in. squares; cut each square diagonally in half. , Place on a baking sheet coated with cooking spray. Bake at 400° for 10-12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 133 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 355mg sodium, Carbohydrate 20g carbohydrate, Fiber 0 fiber), Protein 4g protein.

ROSEMARY-GARLIC BUTTERY BISCUITS



Rosemary-Garlic Buttery Biscuits image

A lovely, melt-in-your-mouth biscuit I adapted that's simple to make and delicious! Extremely garlicky and aromatic.

Provided by Cynna

Categories     High In...

Time 22m

Yield 12 drop biscuits

Number Of Ingredients 15

1 cup flour
2 garlic cloves, crushed and minced
1 teaspoon rosemary, crushed and minced
1/4 teaspoon kosher salt
2 teaspoons baking powder
1/4 teaspoon cream of tartar
3 teaspoons sugar
1/8 teaspoon garlic powder
1/4 cup butter, chilled
1/2 cup milk
1/8 cup sharp cheddar cheese, shredded
1/8 cup monterey jack cheese, shredded
2 tablespoons butter, melted
1/4 teaspoon garlic powder
1/2 teaspoon rosemary, crushed and minced

Steps:

  • Combine flour, salt, baking powder, cream of tartar, sugar and 1/8 teaspoons garlic powder in a mixing bowl.
  • Cut in butter using a pastry blender.
  • Mix milk, cheeses, rosemary and garlic into dough.
  • Drop by large spoonfuls onto greased baking sheet.
  • Bake at 425°F for 10-12 minutes.
  • Mix melted butter 1/4 teaspoons garlic powder, and 1/2 teaspoon rosemary together and brush on warm biscuits as soon as you remove them from the oven.

Nutrition Facts : Calories 110.2, Fat 7, SaturatedFat 4.4, Cholesterol 19, Sodium 156.7, Carbohydrate 10, Fiber 0.3, Sugar 1.1, Protein 2.1

Tips:

  • For the best flavor, use cold butter. Cold butter will create small pockets of steam in the oven, resulting in a flaky biscuit.
  • Buttermilk is an essential ingredient in biscuits. It adds a slight tanginess and richness, and it also helps to make the biscuits light and fluffy.
  • Don't overwork the dough. Overworking the dough will make the biscuits tough.
  • Be careful not to over-roll the dough. Over-rolling the dough will make the biscuits flat and dense.
  • Cut the biscuits with a sharp knife or biscuit cutter. A dull knife will tear the dough and make the biscuits uneven.
  • Bake the biscuits in a hot oven. A hot oven will help the biscuits to rise quickly and evenly.
  • Brush the tops of the biscuits with melted butter before baking. This will help them to brown and give them a crispy crust.

Conclusion:

These rosemary and gouda buttermilk biscuits are delicious and versatile. They are a perfect addition to any meal, whether it's breakfast, lunch, or dinner. They can also be used as a side dish or snack.

Related Topics