Tender, moist, and packed with flavor, these cheddar and rosemary biscuits are a perfect little afternoon snack or brunch favorite.
Do you need a little pick-me-up in the middle of the afternoon? A cup of tea, or perhaps an iced coffee, along with a nibble of something sweet or savory, and you’re set to go again.
Just the right treat
A little biscuit or scone might be just the right treat to hit the spot. Although a plain biscuit is delicious served with whatever topping you like, the cheddar and rosemary in this recipe is complete in itself, or perhaps with a little bit of butter.
Just a few flavor changes
I’ve swapped half the white flour in my mother’s recipe with white whole wheat flour for a little more texture. The cheddar adds a lot of flavor and moisture, and the Dijon enhances that cheesiness. I use the large grating holes on my box grater. You can also use a low-fat cheese such as Cabot 50% reduced cheddar if you want to cut down on the fat a bit.
For a touch of sweetness and more moisture, I used maple syrup rather than sugar. The rosemary just brings the flavor level over the top!
A choice of shapes
I’ve chosen here to cut these out with a biscuit cutter, but Mom more often just brought her dough into a disc, cut through it like a pie in 6 or 8 wedges. These will obviously be larger than my little round scones, so add some time in the oven.
Note: it is important in a quick bread recipe that uses this much baking powder to use non-aluminum to avoid a metallic taste. I choose to not use any baking powder with aluminum.
The scent of these baking is wonderful, and be warned that they will disappear quickly!
Vermont Cheddar and Rosemary Biscuits
- 1 cup (120 g.) unbleached all-purpose flour
- 1 cup (120 g.) white whole wheat flour
- 4 tsp. non-aluminum baking powder
- ½ tsp. salt
- 1 tsp. ground mustard (Coleman’s)
- 4 tbsp. unsalted butter, cold
- 6 ounces (175 g.) extra sharp Vermont cheddar, coarse grate
- 2 tsp. finely minced rosemary
- ⅔ cup milk or plant milk
- 2 tbsp. dark amber Vermont maple syrup
- A little more finely grated cheddar for the top
Preheat the oven to 425 degrees, and grease a rimmed baking sheet. You can also line it with parchment or a silicone mat.
Combine flours, baking powder, salt, and mustard in a large bowl and mix it up with your fingers. Add the butter and continue to mix it in with your fingers until you have the texture of a coarse meal.
Add the Cheddar, rosemary, milk, and maple syrup. Continue to mix this gently with your fingers, or a spatula, and when it is craggy, turn out onto a floured board.
Carefully combine the dough into a mass just to have it come together, then press or roll out to about ¾ inch. Try not to overwork the dough.
Make a little pile of flour, and dip your biscuit cutter before each cut. Use a quick downward press, and do not twist or turn. My cutter was 1 ¾ inches.
You’ll get about a dozen biscuits. Place on the baking sheet and brush with a little more milk or cream, and top with a bit more grated cheese, more finely grated. If you are lucky, some will drip down the sides and brown even more on the bottom of the pan.
Set your timer for 12 minutes and check. The tops will be golden, and they will be firm to the touch.
Let cool on a rack, then enjoy.
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Ooh these sound so good! I’ve made something similar but I like your twist of adding maple syrup and ground mustard. I’m going to try these. Thanks for this!!
Your very welcome! The mustard does a nice job of enhancing the cheese flavor (I also put it in my mac and cheese). The maple doesn’t announce itself strongly, but definitely adds moisture.
That’s so good to know! Thank you!
You are very welcome! Enjoy your day!
Scones make my knees weak. lol 🍃💜
Mine too! 😀
Love savory scones!!! these look delicious!!
Thanks! I know they disappear quickly!
Love Vermont cheddar, so I’m all for these tasty looking scones. Great idea, to mix in maple syrup along with the rosemary and mustard. Perfection! 🙂
Why thank you Ronit! That means so much to me. A great flavor combination, and they disappeared rather quickly!
No surprise there! 🙂
These scones look so good! You can’t go wrong with Cheddar and Rosemary–that’s such a great savory combination! 🙂
Thank you! It really is a delicious combination!
Ooh….these look and sound delicious! I can’t wait to try them!
Thank you Terri! I hope you enjoy then as much as my family did!
this combination of flavours sounds incredible!!
Thank you so much! It is definitely a family favorite.
oh that’s interesting about using baking powder and aluminium trays. i never would have thought of it, but it makes sense. usually scones are served with jam and cream here but i do love me a savoury version!
Have you ever made muffins or other quick breads and noticed a metallic flavor? It was probably the baking powder or the pans, sometimes aluminum foil as well. I try not to let it touch food.
These sound amazing Dorothy, thank you!
Jenna
Thank you for stopping by Jenna! We love these little gems. Have a beautiful day!
This looks awesome
Thank you so much! We love them!
I love scones, Dorothy, and these looks delicious.
Thank you so much Robbie! The cheddar and rosemary make these memorable!
These are fabulous! I think i prefer these over traditional, dry scones. Great recipe!
Thank you so much Mimi! They are cheesy and moist and we really like them!
How delicious, I love cheese scones and what a nice idea adding a splash of maple syrup!
Yum!! These look delicious. Thanks for the recipe!!
You’re welcome! Hope you enjoy them!
Yessssss!
Glad it makes you joyful!!!!
I’m baking illiterate but I think I could make these!! Yum!
Absolutely you could! Good luck!
You had my attention with scones and VT cheddar. 🙂
Thanks! Everyone’s favorite part is the little dripped cheese that browns in the oven…
These look delicious and I love the addition of cheese.
Thank you! The cheese turns these into a special snack!
Sounds incredible !! 😍
Thank you so much!
Looks so good 😊 🤝
Thank you so much! They certainly are a crowd pleaser.
scones are my fav. But never made them with cheese. They look so good.
The cheese is so good in these, especially the little drips down the side that brown…
Mmmmm you are making my mouth watery now 🙂
These sound absolutely amazing! I’ll definitely give them a go!
Thank you! You won’t be sorry!
I am not much of a baker but I have a weakness for anything with rosemary in it. So, I will for sure try your recipe.
Thank you! I hope you enjoy them as much as we do. I, too, just adore rosemary!