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.
Servings: 9
Ingredients
- 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
Instructions
- 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.