Rosemary Cheddar Cheese Drop Biscuits

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If you are a beginner looking for a gateway into biscuit making, this recipe is for you! It is foolproof, very flexible, and deceptively impressive for how easy they are! I love the choose-your-own-adventure format of this recipe. It’s very flexible. You can use whatever cheese, herbs, and dairy you like. I love to make these biscuits to use up leftover herbs hanging out in my fridge. I like pairing with some scrambled eggs to round it out. 

One of my favorite cooking hacks ever is making a buttermilk alternative by mixing equal parts plain yogurt with milk (I use almond milk). So for this recipe I whisk about ½ cup yogurt and ½ cup milk. Works like a charm, and you can’t tell the difference. I never happen to have buttermilk on hand, and I always forget to buy it. But I almost always have plain yogurt. 

You can absolutely use all-purpose flour in place of the almond flour. You can also use all almond flour to make it gluten free! I just found by happy accident that by using half all-purpose and half almond flour, that it creates a more tender biscuit that keeps very well. 

What makes this recipe enchanting:

• It is a great recipe for beginners

• The recipe is very versatile and you can use whatever you have on hand

• They are easy to make gluten-free; just use all almond flour!

More easy breakfast recipes:

• Home Sweet Home Banana Bread

• Aurora Frittata

• The Best Buttermilk Biscuits with Cinnamon Honey Butter

• The Best Blueberry Buttermilk Pancakes

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Video with step-by-step instructions:

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Makes 8-9 biscuits:

• 1 cup (120 grams) all-purpose flour 

• 1 cup (112 grams) almond flour 

• 1 tablespoon (15 ml) baking powder 

• 1 teaspoon (5 ml) salt 

• 4 tablespoons cold unsalted butter 

• ¾ cup grated cheddar cheese, or any cheese you like 

• 1 tablespoon chopped fresh rosemary 

• OR

• 1 ½ tablespoons chopped fresh dill

• OR

• ½ cup chopped scallions, green parts only 

• 1 cup (236 ml) buttermilk, heavy cream, or whole milk

Directions:

1. Preheat the oven to 425 degrees F.

2. In a large mixing bowl, whisk together the flour, baking powder, and salt. 

3. Cut the cold butter into cubes and add to the dry ingredients. Using a pastry blender, cut the butter into the flour until a coarse meal forms and the butter pieces are the size of green peas. Don’t have a pastry blender? No worries! You can also use two butter knives. You can also just use your hands, rubbing the butter into the dough. 

4. Then whisk in the cheese and herb. Add the milk, stir to combine.

5. Line a baking sheet with parchment paper. Using a 2-inch ice cream scooper, scoop out about 8 biscuits. Bake for 15-17 minutes until golden brown.