Sunday, January 27, 2013

Rosemary Cheddar Biscuits

If you are looking for something different to serve for that romantic Valentine dinner or maybe you are even looking ahead and planning your Easter menus (I've already started scouting around), then consider adding these delicate, delicious rosemary cheddar biscuits.  They are easy to make but very aromatic and taste especially good (in my humble opinion) with ham, but I would enjoy them with anything I'm sure!

Olivia made these at Thanksgiving and we froze some to enjoy when we had our Christmas dinner away from home in a cabin in Tennessee.  They held up really well being frozen.  Olivia added garlic to taste.  That was a super addition.  You can experiment with adding chopped garlic, garlic powder, or a small amount of garlic salt.  You will definitely enjoy these.

Rosemary Cheddar Biscuits

12 ServingsPrep/Total Time: 25 min.


  • 2 cups self-rising flour
  • 1/2 cup shredded sharp cheddar cheese
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1-1/4 cups 2% milk
  • 3 tablespoons mayonnaise


  • In a large bowl, combine the flour, cheese and rosemary. In another
  • bowl, combine milk and mayonnaise; stir into dry ingredients just
  • until moistened. Spoon into 12 greased muffin cups.
  • Bake at 400° for 8-10 minutes or until lightly browned and
  • toothpick inserted in muffin comes out clean. Cool for 5 minutes
  • before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

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