Rosemary and Cheddar Drop Biscuits



I don’t know a soul out there who doesn’t absolutely love biscuits. More importantly, I don’t think I know a soul out there who doesn’t love biscuits and gravy. These biscuits most closely resemble those you get with biscuits and gravy, but I love them for Thanksgiving dinner. These biscuits combine buttermilk, rosemary and cheddar to produce a super flaky, irresistible Thanksgiving “dinner roll.” I know that technically I shouldn’t be calling these dinner rolls, but that’s exactly how I plan on serving them Thanksgiving day. What I love about this recipe is how easy and quick it is to whip up. There is no need to let dough rise. There is no need to let it rest. Simply mix the ingredients together, dollop and bake. It’s really that easy, and that’s why it’s so perfect. I feel like most of the time, the dinner rolls can be an afterthought on Thanksgiving. You are usually worried about more “important” dishes like the turkey and the mashed potatoes. The simplicity of these biscuits will change your mind when it comes to making dinner rolls (or biscuits) this Thanksgiving. It’s changed mine! Give them a shot this year. If you are feeling extra spunky, serve them for breakfast with a sausage gravy first. You really can’t go wrong with sausage…or gravy. I find this is the PERFECT way to practice!



For step-by-step photo fun:



In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.



Add the butter into the dry ingredients and crumble with your fingers until the mixture resembles coarse crumbles.



Add the cheese, rosemary and pepper. Stir to combine, then add the buttermilk.



Fold the ingredients together until combined, making sure to not overwork the dough.



Drop in 1/3 cup dollops onto your prepared cookie sheet. Sprinkle with black pepper. Bake at 425 degrees F for 14-16 minutes or until the biscuits are golden brown. Remove from oven and eat! Yum!




Weather: Surprise! It’s still cold! A little birdie (this little birdie also goes by Zach) told me it was SUPPOSED to get into the 60s today. Well that DIDN’T happen, and ironically it’s raining. There’s nothing worse than cold rain. It may as well snow. Have I mentioned that I’m ready for snow? I’m soooo ready for snow.

What am I doing: I’m watching football, but since I live in Colorado and can’t get the Steelers game (big Steelers fan right here by the way), I’m stuck watching the Kansas City game. This is totally ok since I have a hidden obsession with wanting them to have their season go undefeated. What are YOU doing?

Recipe Fun Facts:

I’ve had a few comments here recently on how baking times have differed for those of you who live at sea level, and there is nothing but truth in this. Things are going to take a little bit longer to bake here at altitude then they are going to at sea level. **I also think my oven is “dumb” and can never get the temperature right.** In all seriousness though, baking times WILL vary. I’m going to attempt to put the cooking time in my recipes for those of you at altitude AND at sea level. If you are at sea level and happen to be following my recipes, I would keep an eye on everything. It will more than likely take your recipes a little less time to bake (2-5 minutes less). I hope this helps some of you!

Drop biscuits can be extremely versatile. I think rosemary is the perfect herb to celebrate the holidays. It’s piney and warm, so it goes perfectly in these cheddar biscuits. You can leave it out or throw in some more herbs! It’s up to you!

Beer Love:

I found this beer pairing super tough, but I think I finally got it right. I like Dogfish Head’s Punkin Ale because of it’s warmth. Sure, it has some pumpkin spice notes, but the brewers don’t go overboard. With it being a brown ale, it really enhances the flavors of these biscuits. It is also the perfect Thanksgiving beer. It has just hit the shelves in our area, so hopefully it has in yours too! You’ll love it, I promise.

I hope everyone has a great week! Have a great night!






Rosemary and Cheddar Drop Biscuits
Prep Time
5 min
Cook Time
16 min
Total Time
21 min

Rosemary and Cheddar Drop Biscuits

Drop biscuits are the perfect way to serve "dinner rolls" at Thanksgiving dinner. They are quick and easy, flavorful and hearty.


  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • 1/2 cups cold unsalted butter, cubed
  • 1 1/4 cup cheddar cheese
  • 1 tablespoon rosemary, coarsely chopped
  • 1 teaspoon black pepper
  • 1 1/3 cups buttermilk


  • Preheat your oven to 425 degrees F and line a large cookie sheet with parchment paper. Set aside.
  • In a large bowl, whisk together the flour, baking soda, baking powder, salt and sugar. Add the cold cubed butter, and crumble with your fingers until you reach a consistency that resembles coarse crumbles. Add the cheddar cheese, rosemary and black pepper. Stir to combine and then add the buttermilk. With a heavy wooden spoon, combine the ingredients, making sure to not overwork the dough.
  • In 1/3 cup increments, drop the dough in dollops straight onto the cookie sheet. This is best done in two batches, as to not overcrowd the pan (about 4 biscuits per cookie sheet). Sprinkle with more black pepper and bake at 425 degrees F for 14-16 minutes. At sea level, this may take more like 12-14 minutes. Keep an eye on them. Once they are golden brown on top, they are about ready to come out of the oven.
  • Remove from cookie sheet and transfer to a wire rack. Best served right out of the oven by themselves or with a sausage gravy!


Hardware: * Measuring Cups * Measuring Spoons * Whisk * Large Bowl * Heavy Wooden Spoon * Cookie Sheet * Parchment Paper * Spatula * Wire Rack *

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