White Cheddar & Rosemary Biscuits (& cast iron)

Biscuits, baby. They got it all. And then some!

White Cheddar & Rosemary Biscuits

With the crispy. With the crumbly. With the cheesy.

White Cheddar & Rosemary Biscuits

And the herby. The buttery. The flaky.

Ugh. Perfection. Especially drop biscuits. There’s no folding, no cutting – not that we mind those things, we don’t, sometimes you just need a quick and easy biscuit. Just a little mix, a gentle scoop, and a quick bake.

White Cheddar & Rosemary Biscuits

The secret is the cast iron pan. It gives you the crust. That golden brown, crunchy, melted butter goodness. No, it’s not entirely necessary to use a cast iron pan to make these. A round cake pan, (Hell! A square cake pan.) would do. You won’t have the crust, but you’ll have the closeness. And did you know? That actually helps the biscuits rise! Learned that years ago from Alex at GB&D and I’ll never forget it.

And once you try these biscuits you’ll never forget how easy they are to make, how quickly they bake, or how delicious they are!

White Cheddar & Rosemary Biscuits

Grab the recipe (and watch the video I made! Those are my hands!) right here! And subscribe to Webster’s YouTube page for more recipes, tips, and tricks.

One thought on “White Cheddar & Rosemary Biscuits (& cast iron)

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.