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.
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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
Spiced Butternut Squash And Sweet Potato Soup
Recipe
Rosemary Biscuits With Parmesan & Honey
Description
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Mixing bowl
- Pastry blender or fork
- Whisk
- Bench scraper
- Rolling Pin
- Wire rack
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup butter, room temperature
- ½ cup Parmesan cheese, finely grated
- 1 tablespoon rosemary, fresh, finely chopped
- ¾ cup milk, plus 1 tablespoon for brushing
- 2 tablespoons honey
- sea salt, coarse or flaky, for garnish (optional)
Instructions
- Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper.
- In a large mixing 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 flour mixture in the freezer for 30 minutes.
- In another bowl, whisk together the milk and honey.
- Remove the flour from the freezer. Add the grated Parmesan and chopped rosemary to the bowl. Mix well to combine.
- Make a well in the centre of the flour. Pour in the milk and honey and 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 6×9-inch (15×23-cm) 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.
- Use a knife to carefully slice the rectangle into thirds across the width.
- Stack the three strips of biscuit dough on top of one another, turn the dough lengthwise, and roll it out again into a 6×9-inch (15×23-cm) rectangle.
- Carefully slice the dough rectangle into 12 even squares and place the biscuits on the parchment-lined baking sheet.
- Using a pastry brush, brush the top of each biscuit with milk, about 1 tablespoon total.
- 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 for 10 to 12 minutes or until golden brown on the tops and bottoms.
- Cool 10 minutes on a wire rack before serving.
Kelsey @ Appeasing a Food Geek says
OMG OMG OMG these sound (and look) divine! Can’t wait to make these biscuits. Happy to have been in the VPP with you! xo
Kelly Brisson // the gouda life says
Thanks so much, Kelsey! I hope you love them as much as we did. Happy VPP <3
2pots2cook says
Wow ! What a great idea ! Thank you !
Kelly Brisson // the gouda life says
Thanks so much!
Sara @ Cake Over Steak says
Yummm I love the sound of this combo! It’s unusual recipes like this that keep the VPP interesting year after year. Thanks so much for joining in! xoxo
Kiki says
These were delicious! Can’t wait to make again. Mine were not flaky but I think I messed up the lamination step. Oh darn! Guess I’ll just have to make another batch asap! Also excited to try with other herbs and hard cheeses.