Rosemary Cheddar Buttermilk Biscuits

Those biscuits are so fluffy and moist, they disappear quickly. Nice flavor, salty with light notes of sweetness and tanginess, rosemary pairs perfectly with cheddar in those delightful bites.

Prep:
20
minutes
Cook:
20
minutes
TOtal:
40
minutes

Ingredients

  • 3 cups AP flour (450g)
  • 1 tbsp granulated sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 4 tbsp unsalted butter, chilled and cubed
  • 2 tbsp melted butter
  • 1 ½ cup of buttermilk 
  • 2 tbsp fresh chopped rosemary
  • 1 ½ cup (150g) shredded cheddar

Instructions

  1. Preheat the oven at 500F / 260C
  2. Grease a 9 inch round cake pound of line a piece of parchment paper in the bottom
  3. Spread one cup of flour in a large baking tray, set aside
  4. In a bowl mix with your hands flour, sugar,baking powder, baking soda, salt and chilled butter until obtaining a coarsesandy texture. You can also use a food processor and pulse a couple of times toobtain the desired texture.
  5. Add in the rosemary and cheddar. Mix well
  6. Add the buttermilk and mix until just combined.
  7. Oil a ¼ cup measuring cup and use it to divide the dough into 12 balls. Put each ball on the floured baking tray.
  8. With your hand roll each ball in the flour and then place them in the cake pan, arranging 9 balls in circle close to the edge of the pan and 3 balls in the middle.
  9. Brush the dough balls with the melted butter
  10. Bake for 5 min and 500F / 260C then lower oven temperature to 450F / 230C for 15 min or until golden brown.
  11. Let the biscuits cool in the pan for 2 min
  12. Then turn the pan upside down on a clean towel and separate the biscuits.
  13. Serve the biscuit still warm
  14. Enjoy!