When my husband decided at the last minute to go out for Vietnamese food for dinner, I decided to treat myself to a special meal including recipes that I knew that Brant might snub. Brant is skeptical of most biscuit recipes except this one, so I took advantage of his absence to make these white cheddar biscuits. Oh, and how delicious they were! My dad stopped by the next evening and I toasted one for him and covered it with slabs of butter. He devoured it it in no time… and then asked for a second one!
These aren’t your traditional biscuits. They’re more like a cheese bread shaped like a biscuit, and that makes them all the more delicious to me! I loved the subtle rosemary and cheesy tastes and thought that the biscuits were delicious both plain and smeared with salted butter. Try them alongside a hearty stew and let me know how you like them!
These cheesy biscuits are absolutely heavenly when smeared with a pad of cold, salted butter!
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, salt, and rosemary.
- Blend in the butter using a pastry blender. Add half a cup of buttermilk and cheese to the flour mixture and stir just until the mixture holds together. If necessary, add up to 1/4 cup more buttermilk to the mixture until the dough just comes together. Drop the dough by heaping 1/4 cupfuls onto your prepared baking sheet. Baste the tops of the biscuits with the salted butter.
- Bake 12-15 minutes or until lightly browned. Serve warm.