Quick Rosemary Cheddar Drop Biscuits

Make these quick and easy Rosemary Cheddar Drop Biscuits! Golden and crispy on the outside, fluffy and tender on the inside! Eat them as a snack or as a side dish for your soups and chili.

Quick Rosemary Cheddar Drop Biscuits

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.

Overhead view of Quick Rosemary Cheddar Drop Biscuits piled on a white plate; tulips, a kitchen towel, cups, and plates around them.

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.

Rosemary Cheddar Drop Biscuit dough in a large glass bowl.

The just combined dough is ready to be scooped onto the baking sheet!

Rosemary cheddar biscuits on a baking sheet, cheese sprinkled on top, ready for the oven.

Top each biscuit with more shredded cheese before baking.

Freshly baked Quick Rosemary Cheddar Drop Biscuits on parchment paper.

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!

Quick Rosemary Cheddar Drop Biscuits piled on a white plate along with a single biscuit on a plate,tulips, a kitchen towel, and cups.
Quick Rosemary Cheddar Drop Biscuits

Quick Rosemary Cheddar Drop Biscuits

Yield: 12 biscuits
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Make these quick and easy Rosemary Cheddar Drop Biscuits! Golden and crispy on the outside, fluffy and tender on the inside! Eat them as a snack or as a side dish for your soups and chili.

Ingredients

  • 1 cup milk
  • 1 tbsp white vinegar
  • 2 cups all-purpose flour
  • 1 cup sharp cheddar cheese, shredded, plus more for topping
  • 1 tbsp dried rosemary
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 1/2 teaspoon salt
  • 1/2 cup (4 ounces) unsalted butter, cold and cubed

Instructions

  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine the vinegar and milk together*. Set aside. In a large bowl, whisk together the flour, cheese, rosemary, baking powder, sugar, and salt.
  3. Add the butter into the dry ingredients. Using your fingers or a pastry cutter, combine the butter with the other ingredients until it forms coarse crumbles. Using a spatula, gently stir in the milk mixture until just combined. Be careful not to over mix or melt the butter.
  4. Scoop approximately ΒΌ cup of dough and place on a baking sheet, making 12 biscuits. Top each biscuit with extra cheese.
  5. Bake for 12-15 minutes or until golden brown. Serve immediately or warm.

Notes

  • *You can substitute the milk and vinegar mixture with 1 cup of buttermilk.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 174 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 22mg Sodium: 347mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 7g
Nutritional values are estimated based on the ingredients used by the author; your ingredients may differ. These values are calculated using Nutritionix.


14 thoughts on “Quick Rosemary Cheddar Drop Biscuits”

  • I’m a sucker for a crunchy crust with a soft inside. These biscuits sounds completely perfect! I love how simple drop biscuits are. Have a great week, Marie!

  • i’ve been a bit traumatized from cheddar biscuits; not because of any time that i’ve made them, but the time i had to supervise my younger brother making them for a cooking class project, which ended up being me hovering for 2 hours and him being annoyed and flour and cheese all over the kitchen. but man, these look (that goldenness!!) and sound so tasty that i might have to rethink my self-imposed abstinence from cheddar biscuits (;

    • That doesn’t sound fun at all! These biscuits are so easy to make! I hope you try making them again! πŸ™‚

  • I have never tried to make biscuits before. Don’t know why but that’s going to change right now. I love the pics too. Beautiful! Making me drool on my keyboard…

  • Guess what I’m making tonight? haha πŸ™‚ I always love how simple and delicious your recipes are. I am not very good at baking but I’m never worried when I learn from you.

    • Awww… you’re so nice, Joyce! I hope you enjoy these cheddar biscuits as much as we do! πŸ™‚

      • We made them and they turned out perfect! Best biscuits we ever had! We finished half the batch the first hour and the other half the next morning haha! I love how you made ‘buttermilk’ with vinegar, I got to use up my old milk! πŸ˜€ I think I need to make another batch soon again. haha! πŸ˜€

    • Hi Bintu! I love eating these biscuits with a hearty soup or chilli! It would also be great as another side for a larger meal with a protein and vegetable. I also like eating these as a snack since they are so portable.

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