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Rosemary Cheddar Biscuits

  • Preparation Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 9 biscuits


  • 2 1/2 cups “Bisquick” baking mix (I use pancake mix from Sam’s Club)
  • 4 tablespoons cold butter
  • Fresh chopped Rosemary
  • 1 cup grated sharp cheddar cheese
  • 3/4 cup cold whole milk
  • 1/4 teaspoon minced garlic (you can use garlic powder)
  • Brush on top

  • 2 tablespoons butter, melted
  • 1/2 teaspoon finely minced garlic (you can use garlic powder)
  • 1/4 teaspoon chopped fresh parsley (you can use parsley flake)
  • 1 pinch salt


  • Preheat oven to 400°F.
  • Combine “Bisquick” and cold butter. Don’t combine too thoroughly. There should be small kernels of butter about the size of peas.
  • Add cheddar, milk and 1/4 tsp. garlic.
  • Mix by hand until combined, but don’t over mix.
  • Drop 9 equal portions onto greased cookie sheet.
  • Bake for 15-17 minutes or until tops are light brown.
  • Melt 2 tbsp. butter in a bowl. Stir in 1/2 tsp. finely chopped garlic and fresh parsley
  • Use a pastry brush to spread garlic butter over tops of biscuits.
  • Serve immediately.
  • Chef’s Hint:

  • The secret is cold butter cut in small dice
  • Make ahead and wrap the biscuit air tight and freeze
  • Heat in oven – wrapped in foil
  • Please Comment and ask the chef if you are interested in a certain recipe
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