Cheese Biscuits with Rosemary and Sundried Tomatoes

Savory, buttery biscuits are one of those hard to resist goodies for me. They are easy to make and perfect to have for breakfast, tea time, appetizer or as a side to your main dish. I make my biscuits full of Parmesan cheese, fresh Rosemary and bits of sweet sundried tomatoes!

Ingredients You Need

It doesn’t take lot of ingredients to make delicious home made biscuits. To get started you’ll need:

• All Purpose Flour
• Chilled Butter
• Baking Powder
• Baking Soda
• Salt
• Cane Sugar
• Coarse Ground Pepper
• Half and Half

To take your biscuits to whole another level, you need hard cheese, fresh Rosemary leaves, and sundried tomatoes.

For cheese, I’m using Parmesan for this recipe, but you can use aged cheddar for earthy, sharp flavors. I get a block of cheese and grate it myself. Freshly grated cheese in my opinion taste better than pre-shredded ones when incorporating them into your biscuit dough.

In addition to the cheese, I want to make sure I taste the Rosemary and sundried tomatoes when I eat my biscuits. So I put two tablespoons of chopped Rosemary leaves and 1/3 cup of sundried tomatoes that are rough chopped. Adding sundried tomatoes not only adds splash of color to the biscuits, its sweetness bring balance to the salty and herby flavors.

Biscuit Dough

Handling dough for biscuits or pies for the first time may seem scary, but rolling out dough is easier than you think. Just remember to handle the dough gently and don’t be too hard with the rolling pin. Overworking the dough will result in hard, disappointing biscuits.

Place your dough on a floured surface and roll out the dough in a small rectangle, then fold the dough in half. I do the folding three times before rolling out the dough to about 1/2 inch thickness. Compared to other biscuit recipes, this is not as thick and if you want it thicker, roll out the dough to 3/4 inch thickness.

When the dough is rolled out to desired thickness, I use my handy biscuit cutter that I bought on Amazon to cut out individual biscuits. These cutters come as a set with different sizes, and really are handy. I also use it to cut out individual cakes when I make my butter cake.

I prefer my biscuits to be on a smaller side, so I used a 2 inch biscuit cutter and produced 18 small biscuits. If you count the wonky shaped ones made with leftover scraps it will be more like 21 biscuits!

Baking & Serving

These yummy biscuits are done in about 10 minutes in a 425 degree oven. Stack them on a pretty serving platter or cake stand while still warm and enjoy them with some soft butter or jam.

I like eating my biscuits at home around cocktail hour on weekends. Warm, cheesy, herby biscuits go so well with a nice chilled glass of champagne or prosecco.

Print Recipe

Cheese Biscuits with Rosemary and Sundried Tomatoes

Prep Time20 minutes mins

Cook Time10 minutes mins

Servings: 18

Ingredients

• ½ cup unsalted butter chilled and cubed
• 2 cups unbleached all purpose flour
• 1 tbsp baking powder
• 1 tsp baking soda
• 1½ tbsp cane sugar
• 1 tsp salt
• ¾ cup half and half
• ¼ tsp coarse ground black pepper
• 1 cup grated parmesan or white cheddar
• ⅓ cup sundried tomatoes, chopped
• 2 tbsp fresh rosemary leaves finely chopped

Instructions

• In a bowl, sift together dry ingredients; flour, salt, baking powder, baking soda and sugar.
• Add cubed pieces of butter to the dry ingredients and using your hands, mix the butter into the flour mixture until crumb like texture forms. Cover bowl in plastic wrap and place in freezer for 20-30 minutes.
• Take the bowl out of freezer and stir in grated cheese, rosemary, sundried tomatoes and coarse ground pepper to the flour mixture.
• Form a well in the middle of bowl and stir in half and half until liquid is fully incorporated.
• Turn on the oven to 425°. Turn out dough on a floured surface and roll out the dough gently to a small rectangle. Fold in half, then roll the dough again. Repeat the folding process 2 more times. Do not overwork the dough.
• Roll out the dough to ½ inch thickness and cut out the biscuits using round 2 inch biscuit cutter.
• Place biscuits on a baking sheet with parchment paper or silicone lined baking sheet and place in the oven and bake for 10 minutes or until golden brown. Let biscuits cool for 5-10 minutes before serving.