White Cheddar and Rosemary Biscuits

I start every weekend with grand plans and long to-do lists.

I usually end weekends with my slippered feet up on the ottoman, a belly full of good food, and a still full to-do list.

This weekend, I actually crossed a few things off.

Laundry. Grocery shopping. Making croissants – that was a process, but totally worth the arm workout I got from using my crappy old rolling pin. Also – my abs hurt. Is that weird? Do your abs ever hurt from using your rolling pin 6 different times in 12 hours?

Did you have a list going this weekend? Did you get your stuff done and crossed off?

I hope you have “make a big Saturday morning breakfast” on your list every weekend. I don’t write it down on mine, but that’s always the plan.

If you didn’t have it this past weekend, let’s all write it down for this coming weekend, okay?

Pancakes, waffles, french toast, or biscuits. Eggs, sandwiches, a sugary bread pudding.

I don’t care what you make – just make it good and make it at home. Add coffee or tea and fruit.

I had “make cheddar biscuits” on one of my lists for a while and finally made them a few weeks ago. Why did I wait so long? I love biscuits. I love cheddar. I’m still obsessed with rosemary. It was a no brainer.

Nothing – and I mean nothing  – beats a hot Saturday morning breakfast.

Who’s in for Big Breakfast Saturday this week? I know I’ve got plans.


White Cheddar and Rosemary Biscuits

Makes: 12-15 biscuits


  • 1 cup self-rising flour
  • 1 cup all purpose flour
  • 1 Tbsp baking powder
  • 1 Tbsp sugar
  • 1 Tbsp fresh rosemary, chopped
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 1/2 cup shortening or cold butter
  • 1 cup sharp white cheddar cheese, shredded
  • 1 egg
  • 3/4 cup buttermilk


  1. Preheat oven to 425 degrees.
  2. In a large bowl, mix the flours, baking powder, sugar, rosemary, pepper, and salt together.
  3. Cut the shortening (or butter) into the flour mixture, being careful to be light and not mash the mixture together. You want the flour and fat mixture to be the texture of cornmeal – a few bigger lumps are fine. Be gentle so you don’t make the mixture too clumpy and heavy. You can use your hands or a pastry blender or a fork.
  4. Once the fat is combined into the flour mix, gently mix the shredded cheddar into the flour.
  5. In a separate dish. beat the egg with the buttermilk.
  6. Make a well in the center of the flour mixture, and pour in the egg and buttermilk.
  7. With a fork, slowly start incorporated the flour into the egg and buttermilk, pulling the flour away from the sides. Mix gently with the fork until the dough comes together. It will be sticky – that’s good!
  8. Dump the dough onto a floured surface and knead the dough 2-3 times until the surface is smooth. Form into a round and roll out to 1-inch thick.
  9. Using a biscuit cutter, cut out the rounds and place on a baking stone or cookie sheet. With the leftover dough, pat it back out into a round and cut more biscuits until you run out of dough.
  10. Bake at 425 for 12-15 minutes until golden and puffed.


  1. Oh yeah, weekends are always big, homemade breakfasts! I look forward to them all week!

    Bookmarking these biscuits! Love cheddar!

  2. Oh my goodness these biscuits look perfect!

  3. I think I constantly have a long to do list! I did pretty well with mine this weekend. We did a nice breakfast Sunday morning. Saturday morning, we’re usually rushing off to the gym or J to basketball! These look totally perfect. Obsessed with rosemary

  4. We had a pretty productive weekend, which felt good. Saturdays have been pretty hectic in our house because of the kid’s activities. That’s changing soon, and I’m looking forward to making Big Saturday breakfasts again! :)

    I love the combo of rosemary & cheese. Great biscuits!

    Have a great week!

  5. A hearty [warm during the colder months] bfast is my fave way to wake up on a weekend morning! Brancakes were made on Saturday morning and eggs and turkey bacon on Sunday :D Happy Monday!

  6. I can practically smell these now! Haha looks great :)

  7. When I made pierogi from scratch last year my abs and arms were sore for like 2 days haha, i feel ya on that! i am so impressed that you made croissants and these biscuits sound fabulous! I wish I was your neighbor so I could taste test all these delicious goodies for ya, ya know ;)

    • well thank goodness i’m not the only one! I was proud at first because rolling that dough WAS hard…but then it just makes me think of how weak my muscles must be if rolling dough makes me sore :)

  8. That looks amazing! Rosemary is the best fresh herb – I’m pretty sure it’s delish in any recipe, especially ones with cheese.

  9. Yes. These look awesome.

    I always create a to-do list. I sorta scraped it yesterday with fun with friends. I didn’t feel entirely guilty about it either :) Now I know how I’ll spend my next few evenings (catching up!)

  10. As if the photos weren’t enough, you sold me with the idea of a workout. That means I can eat more, right?

  11. Dad GUM those look pimp.

  12. Hello, these look delicious! I want biscuits saturday morning please….

  13. I love the idea of big breakfast saturday, I’m definitely in!

  14. these literally made my mouth water.

  15. Lol…I never get my to do lists done!! Love these biscuits!

  16. gorgeous photos brandi! these look amazing!!! on my too make list for sure!

  17. oh man, these look PERFECT and i love the rosemary addition!! can’t wait to try them myself, i bet they’d even be good with tomato jam…

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