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Quick Rosemary Cheddar Drop Biscuits

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.


  • 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


  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 ¼ 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.


  • *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: 174Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 347mgCarbohydrates: 19gFiber: 1gSugar: 1gProtein: 7g

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Friday 12th of January 2024

These are indeed quick, easy, and delicious. We use a heaping tbsp of fresh rosemary.

Jennifer Flynn

Saturday 12th of September 2020

I made these tonight and they were hit with the whole family! They turned out perfect, but the bake time was more like 25 minutes for us. I’m wondering if you store these at room temp? Thanks!

Marie | Yay! for Food

Saturday 12th of September 2020

Hi Jennifer! I'm glad it was a hit! You can store the biscuits in an airtight container (or Ziploc bag) for up to three days at room temperature or five days in the fridge.

Debbie Edwards

Friday 20th of March 2020

My husband made this recipe and all I tasted was baking soda. 1 Tablespoon seems like too much. Not a good flavor for me. Sorry.

Marie | Yay! for Food

Friday 20th of March 2020

Hi Debbie! Did he use baking powder or baking soda? It can effect the flavour for sure.

lucy salmony

Tuesday 17th of March 2020

Way too much butter, and way too little rosemary. Texture was perfect. They were literally swimming in the butter in the pan, by the end of the cooking period. I added tons of garlic and rosemary to the second batch and was happy with the results.


Sunday 11th of June 2017

These look so yummy, I've had biscuits in the US and love them What would you serve them with?

Marie | Yay! For Food

Sunday 11th of June 2017

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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