Cheddar Cheese Biscuits + Rosemary Butter

As far as I’m concerned, Chef Lynn Crawford can do absolutely no wrong. Her popular Toronto eatery, Ruby Watch Co., is consistently delicious, so I was particularly excited to test out her recipe for cheddar cheese biscuits. The results? Delicious! I whipped them up for my sisters’ bridal shower last weekend (in heart shape, but of course!) and they were definitely a massive hit. Light and airy, while still feeling heavy in that perfectly-biscuity-fashion (you know the one!) I paired it with some simple rosemary butter and we all had a bit of a field day. 

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Cheddar Cheese Biscuits + Rosemary Butter

2014-05-28 08:01:48

Yields 20

Light and airy, the perfect accompaniment to brunch.

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Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

160 calories

11 g

39 g

11 g

4 g

7 g

46 g

193 g

1 g

0 g

3 g

Nutrition Facts

Serving Size

46g

Yields

20

Amount Per Serving

Calories 160

Calories from Fat 97

% Daily Value *

Total Fat 11g

17%

Saturated Fat 7g

34%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 3g

Cholesterol 39mg

13%

Sodium 193mg

8%

Total Carbohydrates 11g

4%

Dietary Fiber 0g

2%

Sugars 1g

Protein 4g

Vitamin A

7%

Vitamin C

1%

Calcium

10%

Iron

2%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. FOR THE BISCUITS
2. 2 cups all-purpose flour
3. 1 Tbsp. sugar
4. 2 ½ tsp. baking powder
5. 1 tsp. pepper
6. ½ tsp. baking soda
7. ½ tsp. salt
8. 6 Tbsp. chilled unsalted butter, cut into 1/2-inch pieces
9. 1 ¼ cups extra-sharp cheddar cheese, grated
10. 1 cup cold buttermilk
11. 1 egg, beaten
12. FOR THE ROSEMARY BUTTER
13. 1/2 cup salted butter, room temperature
14. 1 Tbsp. rosemary, chopped finely

Instructions

1. FOR THE BISCUITS
2. Preheat oven to 400°F. In a large bowl, mix together the flour, sugar, baking powder, pepper, baking soda and salt.
3. Transfer to food processor and add chilled butter. Pulse until butter pieces are pea-sized.
4. Transfer back to bowl, add cheddar cheese and buttermilk and gently mix until dough starts to come together (do not overmix!)
5. Transfer to a lightly floured surface and fold dough in on itself 10 times. Pat it flat, so that it's 3/4" of an inch thick, and using a 3" cookie cutter begin cutting out your biscuits (I used a heart shaped one but you could use anything you want - a circle is typical!)
6. Place on an ungreased cookie sheet, brush with egg and bake for 15 minutes.
7. FOR THE ROSEMARY BUTTER
8. In a small bowl, mix softened butter and rosemary together.
9. Transfer to a small piece of parchment paper and roll until a butter "tube" forms. Refrigerate until hardened and use on warm biscuits.

By Lark & Linen

Adapted from Lynn Crawford

beta

calories

160

fat

11g

protein

4g

carbs

11g

more

Adapted from Lynn Crawford

Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/