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Rosemary-Lemon Biscuits

These quick, easy Savory Rosemary-Lemon Biscuits deliver a light-textured, buttery biscuit with a satisfying citrus-rosemary flavor. Makes 9 large biscuits.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dinner, Lunch
Keyword: lemon, lemon-rosemary, quick bread
Servings: 9
Author: Suzanne Cowden


  • 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.