Rosemary Cheddar Biscuits Recipes

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ROSEMARY CHEDDAR BISCUITS



Rosemary Cheddar Biscuits image

Make and share this Rosemary Cheddar Biscuits recipe from Food.com.

Provided by dojemi

Categories     Breads

Time 18m

Yield 14-20 biscuits

Number Of Ingredients 7

3 cups all-purpose flour
8 ounces butter, cubed
8 ounces sharp cheddar cheese (shredded)
1 pint buttermilk
2 tablespoons double-acting baking powder
2 sprigs fresh rosemary (chopped)
salt & pepper (to taste)

Steps:

  • Preheat oven to 375º.
  • In a mixing bowl, combine all ingredients and mix by hand until incorporated.
  • Transfer to a mixer in small batches and process in short bursts until better is 'cut in." This insures the fat is well dispersed throughout the dough. If you prefer you can also do this step by hand.
  • Do not over-mix to avoid chewy biscuits.
  • Dough will be sticky.
  • Using a small 3/4" ice cream scoop (larger if you prefer larger biscuits), portion out onto a non-stick baking pan (cover pan with parchment and spray with Pam) and bake at 375º for 8 minutes.

ROSEMARY CHEDDAR MUFFINS



Rosemary Cheddar Muffins image

My 96-year-old stepmother gave me this recipe many years ago. We have enjoyed these luscious biscuitlike muffins ever since. You might not even need butter! -Bonnie Stallings, Martinsburg, West Virginia

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 5

2 cups self-rising flour
1/2 cup shredded sharp cheddar cheese
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1-1/4 cups 2% milk
3 tablespoons mayonnaise

Steps:

  • Preheat oven to 400°. In a large bowl, combine flour, cheese and rosemary. In another bowl, combine milk and mayonnaise; stir into dry ingredients just until moistened. Spoon into 12 greased muffin cups., Bake until lightly browned and toothpick inserted in muffin comes out clean, 8-10 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 121 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 300mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

CHEDDAR-THYME FLAKY BISCUITS



Cheddar-Thyme Flaky Biscuits image

Anxious to utilize my herb garden, I took advantage of my favorite biscuit recipe -- excellent with chicken and salad!

Provided by laura902

Categories     Bread     Quick Bread Recipes     Biscuits

Time 25m

Yield 10

Number Of Ingredients 9

2 cups flour
4 teaspoons baking powder
3 tablespoons white sugar
½ teaspoon salt
½ teaspoon cream of tartar
½ cup butter or margarine
¾ cup milk
½ cup shredded Cheddar cheese
1 tablespoon chopped fresh thyme

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms.
  • Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet.
  • Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.

Nutrition Facts : Calories 220.4 calories, Carbohydrate 24.4 g, Cholesterol 31.8 mg, Fat 11.7 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 7.3 g, Sodium 419.9 mg, Sugar 4.7 g

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

CHEESE & ROSEMARY BISCUITS



Cheese & rosemary biscuits image

These savoury biscuits are deliciously cheesy, and are so easy to make. They make a lovely gift. Leave out the rosemary, if you prefer

Provided by Lulu Grimes

Categories     Snack

Time 39m

Yield Makes 25

Number Of Ingredients 6

80g wholemeal flour
80g plain flour
100g cold butter , chopped
100g cheddar , finely grated
1 small rosemary sprig , leaves finely chopped
1 large egg yolk

Steps:

  • Heat oven to 180C/160C fan/ gas 4. Put the flours in a bowl and rub in the butter until it resembles breadcrumbs. Stir in the cheese and rosemary, then add the yolk and mix in using a fork. When the mix starts to clump together, use your hands to knead to a smooth dough.
  • Take walnut-sized pieces of dough, roll into balls and place on one or two lined baking trays. Flatten slightly with a fork, then bake for 12-14 mins. Alternatively, roll out between sheets of baking parchment and cut into shapes, then bake as before. Cool on the baking sheet for a few mins before moving to a wire rack to cool completely. Store in an airtight container for up to a week.

Nutrition Facts : Calories 72 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

CHEDDAR BISCUITS



Cheddar Biscuits image

Serve these at dinner or alongside scrambled eggs for breakfast. You can also use them when making our Winter-Vegetable Potpie with Cheddar-Biscuit Topping.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 30m

Yield Makes 10

Number Of Ingredients 8

2 to 2 1/4 cups all-purpose flour, plus more for work surface
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground pepper
6 tablespoons cold unsalted butter, cut into small pieces
3/4 cup buttermilk
3/4 cup shredded cheddar cheese

Steps:

  • Preheat oven to 425 degrees, with rack on lower shelf. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some pea-size lumps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more flour.
  • After kneading biscuit dough, turn it out onto a lightly floured work surface. Pat the dough to 1 inch thick. With a floured 2-inch biscuit cutter, cut out rounds as close together as possible. Place on a baking sheet. Gather scraps; pat again, and cut out more rounds.
  • Brush the tops with 1/2 tablespoon melted unsalted butter. Bake until biscuits are golden brown, rotating sheet halfway through, 18 to 20 minutes. Serve warm.

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 PARMESAN BISCUITS



Rosemary Parmesan Biscuits image

I love savory biscuits so i thought i would put this in to try at a later date. Biscuits will keep for up to 4 days stored in a foil-lined airtight container. Prep time includes 1hr refrigeration time

Provided by Sonya01

Categories     Lunch/Snacks

Time 1h16m

Yield 36 biscuits

Number Of Ingredients 4

100 g butter, chopped
100 g parmesan cheese, grated
1 tablespoon rosemary, roughly chopped
3/4 cup plain flour

Steps:

  • Process butter, parmesan, rosemary, flour and salt and pepper in a food processor until mixture forms a dough.
  • Turn dough out onto a lightly floured surface. Knead and press into a 15cm disc. Wrap in greaseproof paper. Refrigerate for 1 hour or until firm.
  • Preheat oven to 180°C Line 2 baking trays with baking paper.
  • Roll out dough between 2 sheets of baking paper until 0.5cm thick. Using a 5cm round biscuit cutter, cut rounds from dough. Press unused dough together. Repeat until all dough is used.
  • Bake biscuits for 6 to 8 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.

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