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
CHEESE & ROSEMARY BISCUITS
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
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
ROSEMARY CHEDDAR BISCUITS
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
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.
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- In a large bowl combine the flour, sugar, baking powder, salt and rosemary. Cut in the butter until you have very coarse crumbs. (I like to either grate or cut my butter into small chunks and put in the freezer for about 5 minutes, so it is really cold) Stir in the cheese and milk just until dough is starting to leave the sides of the bowl.
- Place contents of the bowl onto a work surface and with a light hand gently knead about 10 times. (This will help to finish mixing the dough and bring it all together). Roll out to 1/2 inch thick and fold into thirds (like a letter), turn it 90 degrees and roll out to 1/2 inch thick. Fold into thirds and roll to 1/2 inch thick. Using a 2 1/2 inch biscuit cutter, cut as many biscuits as you can. Place on a baking sheet or in a cast iron pan. You can re-roll and cut more biscuits if you like. (I always do, just do it gently).
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- Preheat oven to 425 degrees F (220 C). Set out a large cast-iron skillet, or line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In a large bowl or food processor, combine the flour, baking powder, and salt; whisk or pulse to blend. Add the cubed butter and pulse again, or cut the butter into the flour mixture with two knives or a pastry blender. You’re aiming for coarse, pebbly crumbs with visible bits of butter. If using a food processor, pour the mixture out into a large bowl.
- Make a well in the center of the flour-butter mixture, and pour in 1 cup (240 ml) of buttermilk, followed by the honey. Fold just until combined - take care not to overmix. Add the grated cheddar and rosemary, and gently fold again. The dough will be quite crumbly - don’t worry, it will come together more as you shape it in the next steps.
- Turn the dough out onto a lightly floured work surface and, using your hands, gently press it into a rough rectangle. Fold one third of the rectangle into the center, then fold the opposite third on top of it, as if folding a letter. (See photo in post for a guide.) Rotate the dough 90 degrees, then gently press it back into a wider rectangle.
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