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Home » Biscuits, Muffins, and Scones

Rosemary Biscuits With Parmesan & Honey

Published: Oct 31, 2020 · Modified: Jun 8, 2022 by Baked · This post may contain affiliate links · 6 Comments

Jump to Recipe Print Recipe

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

Close up overhead image of rosemary biscuits on a baking tray.

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

A grey plate of rosemary biscuits on a grey linen tablecloth.

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)
Ingredients to make rosemary biscuits with Parmesan & honey.

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.

  • A bowl of flour, baking powder, baking soda, salt, and pepper.
  • Hands whisking flour in a large glass bowl.

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.

  • Hands using a pastry blender to cut butter into flour.
  • A bowl of flour mixed crumbly with butter.

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.

  • A bowl of flour with grated Parmesan & chopped rosemary on top.
  • A bowl of dry ingredients mixed together.

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

  • Hands making a well in the middle of a bowl of flour with a fork.
  • Wet ingredients poured into a well in the centre of a bowl of flour.

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

A bowl of dough mixed with a fork.

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.

  • Hands rolling dough with a rolling pin.
  • Hands smoothing the edges of dough with a bench scraper.

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

Hands using a long knife to slice dough into thirds.

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

  • Hands stacking strips of dough on top of one another with a bench scraper.
  • Hands rolling dough with a wooden pin.
Hands rolling dough with a wooden pin.

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

Hands smoothing the edge of rolled out dough with a bench scraper.

Carefully slice the dough rectangle into 12 square biscuits.

A hand slicing dough with a long knife.

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

A hand using an offset spatula to remove one biscuit from a a work surface to place it on a 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).

A hand brushing milk onto a tray of raw biscuits.
Unbaked rosemary biscuits brushed with milk and topped with flaky salt before going in the oven.

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

Baked rosemary biscuits with Parmesan & honey on a baking sheet.

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.

A rosemary biscuit cut in half and topped with butter on a speckled plate.

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

If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.

Recipe

Close up overhead image of rosemary biscuits on a baking tray.

Rosemary Biscuits With Parmesan & Honey

5 from 5 votes
Author: adapted from Kelly Brisson
Yield: 12
Prep Time 15 mins
Cook Time 10 mins
FreezingTime 30 mins
Total Time 55 mins
Print Recipe Pin Recipe Comments

Description

 

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

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.

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.

Nutrition

Serving: 1g | Calories: 88kcal | Carbohydrates: 19g | Protein: 2g | Sodium: 377mg | Fiber: 1g | Sugar: 3g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!

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Reader Interactions

Comments

  1. Kelsey @ Appeasing a Food Geek says

    October 16, 2018 at 8:15 pm

    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

    Reply
    • Kelly Brisson // the gouda life says

      October 17, 2018 at 12:39 pm

      Thanks so much, Kelsey! I hope you love them as much as we did. Happy VPP <3

      Reply
  2. 2pots2cook says

    October 21, 2018 at 10:32 am

    Wow ! What a great idea ! Thank you !

    Reply
    • Kelly Brisson // the gouda life says

      October 22, 2018 at 7:32 am

      Thanks so much!

      Reply
  3. Sara @ Cake Over Steak says

    October 31, 2018 at 12:32 pm

    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

    Reply
  4. Kiki says

    January 09, 2022 at 9:28 pm

    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.

    Reply

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