You’d never guess how easy these are to make!
If there’s anything better than a good biscuit, it’s a good biscuit that’s easy to make. This is where drop biscuits come in. They come together in a snap and don’t require any rolling or cutting. While some might miss the perfectly round buttermilk biscuits, the height and flavor of drop biscuits more than makes up for it. This recipe features cheddar cheese and dried rosemary for a flavor that brings a whole new elegance to the dinner table.
These really are the easiest biscuits to make. Simply combine the dry ingredients and then cut in the butter. I use a pastry knife and it has the double benefit of not only crumbling and mixing the butter into the flour, it also chopped up the rosemary pieces a little bit.
This means there are none of the larger pieces of rosemary left in the batter which makes the biscuits easier to eat in the end. I highly recommend using a pastry knife for this recipe!
After that simply drop by quarter cupfuls onto a greased or lined baking sheet. I use a pizza pan lined with parchment paper and it works great. It also keeps all the biscuits on one pan, which I like.
Even though these rosemary cheddar drop biscuits are made with butter and have cheese on top, I still like to indulge and have them split in half with some more butter on top. They are perfect for lunch or dinner and they pair with just about anything you can think of from chicken to steak to casseroles to seafood.
They really are some of the best biscuits and no one has to know how easy they are to make except for you.
Rosemary Cheddar Drop Biscuits
Makes 12 biscuits
15m prep time
15m cook time
- 2 cups all-purpose flour
- 1 1/4 cup cheddar cheese, divided
- 1 tablespoon dried rosemary
- 1/2 teaspoon garlic powder
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup (4 tablespoons) butter, cold and cubed
- 1 cup + 1 tablespoon buttermilk
- Preheat oven to 450˚F. In a large bowl whisk together flour, 1 cup of cheese, rosemary, garlic powder, baking powder, sugar, salt, and pepper.
- Cut butter into dry ingredient using a pastry cutter or 2 forks until crumbly mixture forms. Using a rubber spatula gently fold in buttermilk until dough just barely holds together.
- Drop by 1/4 cupfuls onto greased or lined baking sheet. Top with remaining cheese and bake for 12-15 minutes or until golden brown on top.
Recipe adapted from Yay for Food.