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Rosemary and Cheddar Drop Biscuits

Prep Time5 mins
Cook Time16 mins
Total Time21 mins
Servings: 8 biscuits


  • 2 1/4 cups all-purpose flour
  • 1/4 tsp baking soda
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1 tbsp granulated sugar
  • 1/2 cup COLD unsalted butter cubed
  • 1 1/4 cup cheddar cheese grated
  • 1 tbsp rosemary coarsely chopped
  • 1 tsp black pepper
  • 1 1/3 cup buttermilk


  • Preheat your oven to 425 degrees F and line a large cookie sheet with parchment paper. Set aside.
  • In a large bowl, whisk together the flour, baking soda, baking powder, salt and sugar. Add the cold cubed butter, and crumble with your fingers until you reach a consistency that resembles coarse crumbles. Add the cheddar cheese, rosemary and black pepper. Stir to combine and then add the buttermilk. With a heavy wooden spoon, combine the ingredients, making sure to not overwork the dough.
  • In 1/3 cup increments, drop the dough in dollops straight onto the cookie sheet. This is best done in two batches, as to not overcrowd the pan (about 4 biscuits per cookie sheet). Sprinkle with more black pepper and bake at 425 degrees F for 14-16 minutes. At sea level, this may take more like 12-14 minutes. Keep an eye on them. Once they are golden brown on top, they are about ready to come out of the oven.
  • Remove from cookie sheet and transfer to a wire rack. Best served right out of the oven by themselves or with a sausage gravy!