Best 2 Rosemary Cheese Biscuits Recipes
Craving for light and fluffy rosemary cheese biscuits to accompany your favorite meal? Look no further! These delectable biscuits are the perfect blend of savory and aromatic flavors, featuring fresh rosemary and a hint of sharp cheddar cheese. With a crispy golden-brown exterior and a soft, tender interior, they're sure to be a hit at your next brunch, potluck, or dinner party. Let's embark on a culinary journey to craft these delightful rosemary cheese biscuits that will leave your taste buds dancing!
Let's cook with our 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 cold butter: This will help the biscuits stay flaky and tender.
- Grate the cheese finely: This will help it distribute evenly throughout the biscuits.
- Don't overmix the dough: Overmixing will make the biscuits tough.
- Chill the dough for at least 30 minutes before baking: This will help the biscuits hold their shape and rise properly.
- Bake the biscuits until they are golden brown: Overbaking will make them dry and crumbly.
Conclusion:
These rosemary cheese biscuits are a delicious and easy-to-make addition to any meal. They are perfect for breakfast, lunch, or dinner, and can be served with a variety of dishes. With their flaky texture, cheesy flavor, and hint of rosemary, these biscuits are sure to be a hit with everyone who tries them.
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