These quick, easy Rosemary-Lemon Biscuits deliver a light-textured, buttery biscuit with a satisfying citrus-rosemary flavor.
With their rich buttery flavor and light, tender texture, homemade biscuits never disappoint.
The other day, while I was mixing up a batch of drop biscuits to serve alongside some potato soup, I decided to get creative, adding fresh rosemary, lemon zest, and mozzarella cheese into the mix.
I’m so glad I did! With bright citrus and aromatic rosemary flavors, these biscuits added something special to our simple meal.
How to Make Rosemary-Lemon Biscuits
These Lemon Rosemary Biscuits couldn’t be easier to make!
Start by chopping up the butter into small pieces and returning it to the fridge until you need it. Keeping the butter as cold as possible help to give biscuits an airy-light texture.
Whisk the dry ingredients together — along with chopped rosemary and lemon zest — in a large bowl.
Add the chopped butter and grated mozzarella cheese and, working quickly with a pastry blender, cut them into the mixture until it resembles coarse meal.
If you don’t have a pastry cutter, you can also rub the butter and cheese into the mixture with clean fingers. It’s actually super satisfying to do by hand.
Drizzle most of the milk over the top and mix gently to form a thick, sticky dough, adding remaining milk if the mixture includes dry bits that won’t incorporate easily.
You want to use a light hand as overmixing can result in a tough texture.
Add 1/4-cup mounds of dough to a parchment-lined baking sheet. An ice cream scoop with a release lever makes it especially easy to transfer the dough with minimal waste.
Bake the biscuits in an oven preheated to 400° F until pale golden brown, about 20 to 25 minutes.
Since they’re so quick and easy to prepare, these Rosemary-Lemon Biscuits make a perfect last-minute addition to any meal.
They’re especially delicious with a warm, comforting bowl of soup for dinner or with bacon and eggs at breakfast-time.
With their light texture, rich buttery goodness, and lemon-rosemary flavor, they make a pretty awesome afternoon snack, too!
- 1/2 cup cold unsalted butter
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon coarse kosher salt
- 2 teaspoons finely chopped fresh rosemary
- 1 large lemon zested
- 2/3 cup grated mozzarella cheese (about 2 ounces)
- 3/4 to 1 cup whole milk
- Chop butter into 1/4-inch pieces and return it to the refrigerator to keep it cold until needed.
- Preheat oven to 400°F and line a baking sheet with parchment paper or grease it with butter.
- Add flour, baking powder, salt, rosemary, and lemon zest to a large bowl; whisk to combine.
- Add chopped butter and cheese to dry ingredients, mixing once or twice to coat ingredients with flour.
- Working quickly with your fingers or a pastry blender, rub or cut the butter and cheese into the flour until it resembles coarse meal.
- Drizzle most of the milk over the mixture and toss until a sticky, thick dough forms, adding more milk if the mixture includes dry bits that don't incorporate easily. Take care not to over-mix.
- Using a 1/4-cup cookie scoop, transfer mounds of dough to the prepared baking sheet.
- Bake the biscuits until golden brown, about 20 to 25 minutes.
- Let the biscuits cool slightly on baking sheets before transferring to a wire rack. Serve warm or at room temperature.
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