These biscuits are a favourite in our house and disappear in a hurry once they are out of the oven!
Fresh out of the oven, the savoury cheddar cheese and fragrant rosemary in these biscuits make this quick bread so addicting to eat. The crunchy crust and the soft, pillowy inside make it even better.
The key is to not overwork the dough; no need to use an electric mixer. If you do overwork the dough, the biscuits will come out flat, but from previous experience, it will be still tasty, so not all is lost!
To get fluffy biscuits that look amazing, it’s best to manually combine the ingredients using select tools (I like using my fingers and a spatula or wooden spoon). That way, the dough just combines and the cold butter doesn’t completely melt into the dry ingredients. If you do find that the heat of your hands is melting the butter too quickly, stick the bowl in the freezer for the a few minutes before continuing.
Once combined, you can roll out the dough on a floured surface and cut out the biscuits for a more uniform shape; however, it is much faster to scoop out some dough and place it on a baking sheet (drop biscuit-style!).
Plus you are not at risk at overworking the dough since you might have to re-roll the dough to cut out more biscuits.
The just combined dough is ready to be scooped onto the baking sheet!
Top each biscuit with more shredded cheese before baking.
Freshly baked and ready to eat!
Eat these biscuits as a quick snack (with some butter if you like), or cut them in half and make a slider sandwich or serve them as a side dish for your soup or chili I hope you enjoy this recipe!