Best 2 Rosemary Cheese Biscuits Recipes
Indulge in the delightful aroma of freshly baked Rosemary Cheese Biscuits, a savory treat that combines the herbaceous essence of rosemary with the rich, tangy flavors of cheese. These delectable biscuits are perfect for any occasion, whether it's a casual brunch, an elegant tea party, or a cozy family gathering. With simple ingredients and easy-to-follow instructions, this recipe yields tender, flaky biscuits that will tantalize your taste buds. Discover the culinary magic of rosemary and cheese as they blend harmoniously in this irresistible treat.
This article features two variations of Rosemary Cheese Biscuits: the classic version and a gluten-free alternative. The classic recipe uses all-purpose flour, while the gluten-free version substitutes almond flour and tapioca flour for a lighter, more delicate texture. Both recipes incorporate grated Parmesan cheese, which adds a nutty, salty dimension to the biscuits. Fresh rosemary, with its distinct piney flavor, is the star ingredient that elevates these biscuits from ordinary to extraordinary.
Whether you prefer the traditional or gluten-free version, you're in for a delightful treat. The detailed instructions and helpful tips provided in this article ensure that your Rosemary Cheese Biscuits turn out perfect every time. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving more of these savory delights.
CHEESE AND ROSEMARY BISCUITS
Enjoy these cheesy biscuits that are seasoned with rosemary and made using Bisquick® mix - ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 9
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. In medium bowl, stir Bisquick mix, cheese, milk and 1/2 teaspoon of the rosemary leaves until soft dough forms. On ungreased cookie sheet, drop dough by 9 spoonfuls.
- Bake 8 to 10 minutes or until golden brown. In small bowl, mix butter, garlic powder and remaining 1/2 teaspoon rosemary leaves; brush over warm biscuits.
Nutrition Facts : Calories 160, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Biscuit, Sodium 440 mg, Sugar 2 g, TransFat 1 g
ROSEMARY-CHEESE BISCUITS
Steps:
- Bring all ingredients to room temperature. Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream. Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough. Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets leaving about 1-inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes. Preheat oven to 325 degrees F. Bake cookies, rotating pans half ways through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month. Cook's Notes: These freeze beautifully. Press the cookies out into desired shapes on cookie sheets and freeze. Transfer frozen cookies to a plastic bag, seal, and keep frozen for up to 1 month. When ready to bake, lay out frozen cookies on cookie trays and bake from frozen for 25 minutes. Some disk shapes work better than others. Since this is savory cookie, we liked the cutters that result in a cracker shape cookie, like the ribbon, clover, and stars and snowflakes work, too.
Tips:
- Use cold butter: This will help to create a flaky biscuit. If you don't have time to chill the butter, you can freeze it for 15 minutes before grating it.
- Work quickly: Once you add the wet ingredients to the dry ingredients, work quickly to mix them together. Overmixing will make the biscuits tough.
- Don't over-knead the dough: Knead the dough just until it comes together. Over-kneading will make the biscuits tough.
- Roll out the dough evenly: Roll out the dough to an even thickness so that the biscuits bake evenly.
- Cut the biscuits close together: This will help to prevent the biscuits from spreading too much in the oven.
- Bake the biscuits at a high temperature: This will help to create a crispy crust and a fluffy interior.
Conclusion:
These rosemary cheese biscuits are a delicious and easy-to-make snack or side dish. They are perfect for any occasion, from a casual gathering to a formal dinner party. With their flaky crust, cheesy interior, and herbaceous rosemary flavor, these biscuits are sure to be a hit with everyone who tries them.
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