It’s fluffy, pillowy, flakey tender biscuits day! It’s the perfect how to make biscuits with cheddar rosemary cranberries recipe day! This is absolutely a MUST HAVE for all biscuit lovers. Actually, all fluffy, tender, light as air, buttery biscuit lovers! And it only gets better with a touch of fresh rosemary, a sweet spike of cranberries and plenty of nice sharp cheddar cheese! You can spike things around wit this recipe endlessly!
I love baking days. There’s something utterly relaxing and therapeutic about baking. And believe me, no matter how people and recipes intimidate you from baking, once you start and have a successful result—you won’t ever stop! At my cooking classes, I always sneak in a baking recipe. And I dare everyone to get involved and be part of it, and I dare them it will succeed, and that they will overcome their baking “phobia”.. An guess what—it really works!
Now because this is a how to make biscuits recipe, then it’s a perfect way to raise the bar on your baking skills. these homemade, grandma style biscuits are different from drop biscuits—like these easy lemon blueberry drop biscuits which taste like a pillowy soft and slightly crunchy blueberry muffin top—which is another NO-MISS recipe and a perfect way to get started on biscuit baking.
So here’s a secret I will share with you: A really fluffy tender pillowy biscuit comes from the technique more than the recipe. It’s exactly that. It’s HOW you make the dough and fold it, is how you get the best fluffy biscuits. So while many of us ( and by far that includes me!) searched and searched for the perfect recipe, the secret wasn’t necessarily in the recipe—it was in the technique. And I don’t mean to scare you when I say technique.. I’m just trying to get your mind off measuring cups and spoons—photos like the ones below are better than a thousand words.
Basically this how to make biscuits recipe starts with simple ice cold grated butter—the secret to my utterly simple no fail and SUPER easy flakey pie dough! This butter is mixed in the flour, salt, baking powder, baking soda and sugar. Then some nice cold buttermilk (or a mixture of yogurt and milk) is poured on top and then with a fork, the dough comes together and looks like a shaggy mess. At this point, you’ll need some shredded cheese, fresh rosemary and cranberries mixed aside in a bowl—we’ll get to the many variations later! Now here comes the fun part, you’ll flatten the dough with your hands in to a rough rectangle shape ( 4inch X 6inch approx.) and you’ll scatter half the cheese-herb mixture over the top of the rectangle. Then you’ll fold the rectangle in thirds like a business letter (you won;t see any more cheese mixture since all of it will be folded in the rectangle business letter shape). Then you’ll flatten the dough again with your hands in to the same shape and size rectangle (roughly). And scatter the remaining cheese mixture over the top and fold again. Now you’ll roll out the dough, cut up and bake!
Ok so why all this FUSS you may ask. Simply because this folding gives an incredible layering effect of fluffy biscuit goodness!! And this folding ensures the cheese mixture is always in the middle layers of the biscuit so no burning of the cheese at the bottom of your biscuits. And finally this folding is a LOT of fun to feel, work and enjoy the dough! 🙂 So for the record, you can make this dough in the food processor—but you’ll miss out on the dough mess FUN! 😉
So the flavors. Ahh my favorite part! I love this particular combo—it’s cheesy, it’s sweet, and the rosemary is absolute comfort. Now feel free to use any other herb or cheese. Take out the cranberries, add in some nuts, add in some sautéed onions, mushrooms, spinach, sun dried tomato, pesto or your favorite biscuit add-ins! The one tip to look out for here, is to make sure your add-ins are as dry and cold as possible. So wet, juicy fruits—not so much. Nice warm sautéed veggies—not really the best idea. But cold, oh yes. Oh another tip—For extreme flakey-ness, make sure the biscuits are COLD and your oven is HOT at the time of baking. If you feel the oven is not ready, place the biscuits in the fridge until the dough is cold again and your oven is nice and hot.
This fluffy biscuits recipe is really a perfect base for you to have on hand and go from there—the sky’s your limit and you can pull off plenty of variations. But either way I assure you these biscuits are FLUFFY, TENDER, BUTTERY and MELT IN YOUR MOUTH pillowy 🙂 Now enjoy!! 🙂
How To Make Biscuits With Cheddar Rosemary & Cranberries
- cupsall-purpose flour
- Tablespoonbaking powder
- teaspoonbaking soda
- ¼tsp. salt
- Tbsp. frozen unsalted butter, shredded
- ¾cupbuttermilk, cold
- cupcheddar cheese, shredded,
- Tablespoonof fresh rosemary leaves, minced
- cupof dried cranberries
Preheat oven to 450F.
In a small bowl, mix the cheese, rosemary, cranberries and set aside.
In a large bowl, mix together the flour, baking powder, baking soda, salt and sugar.
Take the shredded cold butter and add it into the flour mixture. Use a from to mix them together. Have a look at this easy flakey pie dough recipe.
Add the buttermilk and using a the fork , swirl it around until a dough forms.
Take the dough onto a floured surface and pat it down with your hands into a rectangle about 4 inch by 6 inch roughly.
Sprinkle half of the cheese mixture on the surface and fold over the dough into thirds (like a business letter).
Turn the dough 90 degrees and pat down the same way.
Sprinkle with the remaining cheese mixture and fold again like a business letter.
With a rolling pin, roll the dough into a rectangle about ½” thick and cut into squares or use a round cookie cutter to cut circles.
Cut each square on a diagonal making a traingle if desired.
Place the biscuits on a parchment lined baking sheet and bake for 8 minutes, reduce oven temperature to 375F and continue baking for another 4 minutes (depending on the size of your biscuits).
They are done when they are puffed and slightly golden on the bottom.
Remove and cool on a wire rack.
instead of mixing the butter and flour mixture by hand, you can use a food processor and pulse together for a few seconds