join

May 29

Cheddar Cheese Biscuits + Rosemary Butter

cheddar-cheese-biscuits_text

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. 

cheddar-cheese-biscuits3 cheddar-cheese-biscuits2 rosemary-butter

Click for the recipe…

Cheddar Cheese Biscuits + Rosemary Butter
Yields 20
Light and airy, the perfect accompaniment to brunch.
Write a review
Print
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.
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.
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/

filed in  / 

Leave a Reply

Your email address will not be published.