Rosemary Biscuits With Parmesan & Honey

Rosemary biscuits can make any weekend table feel celebratory! Herbs and cheese are a classic pairing, while honey adds a hint of sweetness.

Cheesy rosemary biscuits are light, flaky, and only get better when you add a smear of butter! The biscuits can be eaten solo, or filled with slaw, leftover turkey or roasted chicken, and cranberry sauce. No matter what you do, they make for a special treat on the weekend table.

Jump to:

• Ingredients
• Method
• Tips & Notes
• Substitutions
• Recipe

Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.

Ingredients

• all-purpose flour
• baking powder
• baking soda
• salt
• ground black pepper
• butter
• Parmesan cheese
• fresh rosemary
• milk
• honey
• coarse or flaky sea salt, for garnish (optional)

Method

Preheat the oven and line a baking sheet with parchment paper.

In a large bowl whisk together the flour, baking powder, baking soda, salt, and pepper.

• 

• 

With a pastry blender or fork, cut the butter into the dry ingredients until the mixture is coarse and crumbly. Place the bowl of flour and butter in the freezer.

• 

• 

In another bowl, whisk together the milk and honey.

Remove the bowl of flour from the freezer. Add the grated Parmesan and chopped rosemary and mix well to combine.

• 

• 

Make a well in the centre of the flour. Pour in the milk and honey mixture.

• 

• 

Mix everything together with a fork until just incorporated into a shaggy dough.

Dump the biscuit dough onto a work surface. Lightly dust a rolling pin with flour and roll the dough into a rectangle shape. Use a bench scraper or the edge of a knife to shore up and straighten the edges of the rectangle as you go.

• 

• 

Carefully slice the rectangle into thirds across the width with a knife.

Stack the three strips of biscuit dough on top of one another, turn the dough lengthwise, and roll it out again into a rectangle.

• 

• 

A bench scraper really comes in handy for forming straight edges.

Carefully slice the dough rectangle into 12 square biscuits.

Lift the individual biscuits with an offset spatula (or the tip of a knife) and place them on the parchment-lined baking sheet.

Using a pastry brush, brush the top of each rosemary biscuit with milk. Sprinkle the top of each biscuit with a pinch of coarse or flaky sea salt (if using).

Place the biscuits in the oven and bake until golden brown on the tops and bottoms. Cool on a wire rack before serving.

Tips & Notes

You can make rosemary biscuits the traditional way with cold butter if you don’t have time to freeze the flour mixture.

Slicing the biscuit dough into thirds, stacking, and rolling it helps create flaky layers in the dough.

If you don’t want the sweetness of the honey simply omit.

Cutting the biscuits into squares reduces waste, however, feel free to cut round biscuits if you prefer.

Substitutions

Most hard grated cheeses can be substituted for Parmesan.

Rosemary can be substituted with any other fresh herb you like. Sage and thyme are particularly lovely.

You can omit the cheese in this recipe if you want, however, if doing so, double the salt amount.

Buttermilk is a great substitute for milk.

Serve Rosemary Biscuits With These Great Recipes!

Cuban-Inspired Sheet Pan Salmon

Vegan Sweet Potato Chili

Lentil & Potato Stew

Spiced Butternut Squash And Sweet Potato Soup

Simple Ginger Dal

Recipe