Rosemary Cheddar Drop Biscuits with Garlic Butter
Rosemary Cheddar Drop Biscuits with Garlic Butter …
Rosemary Cheddar Drop Biscuits with Garlic Butter is the easiest and most flavorful drop biscuits on the planet! This drop biscuit recipe takes 10 minutes to prepare and only 10 minutes from the oven to the dinner {or breakfast} table! It’s the perfect way to add a boost of fresh herbs or spice it up a bit with a pinch of cayenne pepper. However you choose to mix up these tasty biscuits, you’ll find they pair perfectly with any and every pasta dish, breakfast scramble, or a yummy brunch!
Can I bake with fresh rosemary from my garden?
Yes! We grow a massive amount of rosemary in our garden and within our landscaping just so we have an abundant amount to cook and bake with at all times. You can use it in the following ways:
- Soup and stew seasoning
- Mixed into melted garlic butter
- Infused into olive oil
- Casserole seasoning
- Salad topping
- Cooked with all meat and fish
- Added to rice, stuffing, vegetables, couscous, pasta
- Bake into biscuits and breads
- Tea
- Jellies, jams, sugar, and even cookies too
I absolutely love, love, LOVE the scent of rosemary and the flavor it adds to our food is even better! Whatever sprigs of rosemary we don’t use from our cuttings, we just place them in the refrigerator and use them within the next few days.
What do you need to make these super quick and easy drop biscuits?
Here’s your grocery list:
- Baking mix (like Bisquick), 2 cups (or make your own with 2 cups all purpose flour, 2 teaspoon baking powder, 1/4 teaspoon baking soda, and a dash of salt)
- Whole milk, 2/3 cup milk (or substitute for skim milk )
- Extra sharp cheddar cheese, 1 cup shredded cheddar cheese (substitute for your favorite type of cheese – sharp white cheddar is a nice option too!)
- Fresh rosemary, 2 tablespoons rosemary – chopped
- Garlic powder, 1/2 teaspoon garlic powder
Drop Biscuit Butter Topping:
- Unsalted butter, 1/4 cup butter – melted
- Garlic powder, 1/4 teaspoon garlic powder
- Rosemary, 1/2 tablespoon fresh rosemary – chopped
- Chives, 1/2 tablespoon fresh chives – chopped (optional)
- Kosher salt, just a pinch
How do you make Rosemary Cheddar Drop Biscuits?
First, heat your oven to 450° F and prepare a large baking sheet with a layer of parchment paper.
Use a large bowl to combine your dry ingredients such as the rosemary, garlic powder, and baking mix or flour mixture, if you’re making your own.
Then stir in the cheddar cheese and milk with a wooden spoon. Combine your ingredients well and continue to stir until a soft dough begins to form.
Drop a spoonful (or use a large cookie scoop ) of your homemade drop biscuits dough onto the lined baking sheet. There is no need to use a pastry cutter, biscuit cutter, or pastry blender with this recipe.
Transfer the delicious rosemary cheddar biscuits to a hot oven and bake until the tops turn golden brown; about 8 to 10 minutes.
While these simple drop biscuits are baking, begin to prepare your garlic butter mixture. In a small bowl mix the melted butter with the garlic powder. You can add a few extra bits of chopped rosemary and chopped fresh chives as well if you’d like.
Once you pull your lovely biscuits out of the oven, brush the garlic butter over the tops of the warm biscuits with a basting brush and then sprinkle with a tiny pinch of kosher salt {salt is optional}.
These are the easiest biscuits (easy recipes are the BEST!!) you may ever make that are full of all sorts of good things, which make them a family favorite in the Coogan household!
Looking for a few other dough-y favorites?
- Garlic Rosemary Breadsticks
- Rosemary French Bread
- Texas Roadhouse Rolls with Cinnamon Honey Butter
- Delicious Amish White Bread
Looking for more tasty and easy recipes? Try a few here:
- Italian Chicken and Acorn Squash Couscous
- Chicken & Pork Crostina Pasta
- Creamy Beef and Potatoes
- Wild Rice Chicken Casserole – (Easy Recipe)
- Meat and Potato Timballo Pie
Rosemary Cheddar Drop Biscuits with Garlic Butter
Equipment
- Mixing Bowl
- Wooden Spoon
- Baking sheet, large
- Parchment paper
- Basting brush
Ingredients
- 2 cups baking mix , or make your own {2 cups flour, 2 tsp baking powder, ¼ tsp baking soda, dash of salt}
- ⅔ cup whole milk , or substitute for skim milk
- 1 cup extra sharp cheddar cheese , shredded {or use your favorite cheese}
- 2 tbsp chopped fresh rosemary , chop then measure out
- ½ tsp garlic powder
Biscuit Topping
- ¼ cup unsalted butter , melted
- ¼ tsp garlic powder
- ½ tbsp chopped rosemary
- ½ tbsp chopped chives , optional
- pinch of kosher salt , optional
Instructions
- Preheat oven to 450° F. Prepare a large baking sheet with a layer of parchment paper.
- Use a large bowl to combine your dry ingredients such as the rosemary, garlic powder, and baking mix or flour mixture, if you're making your own baking mix.
- Stir in the cheddar cheese and milk with a wooden spoon. Combine your ingredients well and continue to stir until a soft dough begins to form.
- Drop spoonfuls (or use a large cookie scoop ) of dough onto the lined baking sheet.
- Transfer the pan to a hot oven and bake until the biscuit tops turn golden brown; about 8 to 10 minutes.
- While the drop biscuits are baking, prepare your garlic butter mixture. In a small bowl mix the melted butter with the garlic powder. Add a few extra bits of chopped rosemary and chopped fresh chives as well if you'd like.
- Remove the biscuits from the oven, brush the garlic butter over the tops with a basting brush, and then sprinkle with a tiny pinch of kosher salt {salt is optional}.
Notes
© Coogan’s Kitchen. All content and images are copyright protected. Sharing the link for this recipe is encouraged and greatly appreciated, however copying and/or posting full recipes to any social media/blog/website without full credit and the appropriate link is prohibited. Thank you so much for understanding!
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