How To Make Biscuits With Cheddar Rosemary & Cranberries

Name: How To Make Biscuits With Cheddar Rosemary & Cranberries
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Ingredients: 1¾ cups all-purpose flour; 1 Tablespoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon sugar; ¼ tsp salt; 6 Tbsp frozen unsalted butter (, shredded); ¾ cup buttermilk (, cold); 3/4 cup cheddar cheese (, shredded,); 1 Tablespoon of fresh rosemary leaves (, minced); 1/4 cup of dried cranberries

September 14, 2018 By Mahy 38 Comments

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Learn how to make biscuits at home using my simple step-by-step recipe and folding technique! Studded with cranberries, rosemary and cheddar, these homemade buttermilk biscuits make for the perfect side for Thanksgiving dinner or brunches!

This post is all about learning how to make biscuits at home using my secret buttermilk biscuit recipe. A MUST HAVE for all biscuit lovers who want to learn how to make fluffy, tender, light as air, buttery biscuits at home, completely from scratch!

I love baking days. There’s something utterly relaxing and therapeutic about baking, especially about making biscuits at home – completely from scratch. And believe me, no matter how people and biscuit recipes intimidate you from baking, once you start and have your first homemade buttermilk biscuit—you won’t ever stop!

Why this step-by-step recipe on how to make biscuits works:

Want to learn how to make biscuits at home? Here’s the secret: Really fluffy tender and pillowy biscuit come from the technique more than the recipe. It’s HOW you make the biscuit dough and fold it, not about the exact ingredients.

So while many of us searched and searched for the perfect buttermilk biscuit recipe, the secret wasn’t necessarily in the recipe—it was in the technique. And I don’t mean to scare you when I say technique. I’m just trying to get your mind off measuring cups and spoons—photos like the ones in my “how to make biscuits” step by step tutorial are better than a thousand words.

This is a base recipe for buttermilk biscuits showing you how to make biscuits at home and how to season them in different ways. I went for a fall-inspired version and added cheddar rosemary and cranberries to my biscuit dough!

Now, because this is a tutorial on how to make biscuits at home, it’s also a perfect way to raise the bar on your baking skills.

These homemade, grandma style biscuits are different from drop biscuits—like these easy lemon blueberry drop biscuits which taste like a pillowy soft and slightly crunchy blueberry muffin top—which is another NO-MISS recipe and a perfect way to get started on biscuit baking.

How to make biscuits at home:

Basically this “how to make biscuits” – recipe starts with ice cold grated butter—the secret to my utterly simple no fail and SUPER easy flakey pie dough! This butter is mixed in the flour, salt, baking powder, baking soda and sugar.

Then cold buttermilk (or a mixture of yogurt and milk) is poured on top and then with a fork, the dough comes together and looks like a shaggy mess. At this point, you’ll need some shredded cheese, fresh rosemary and cranberries mixed aside in a bowl—we’ll get to the many variations later!

Now here comes the fun part, you’ll flatten the dough with your hands in to a rough rectangle shape ( 4inch X 6inch approx.) and you’ll scatter half the cheese-herb mixture over the top.

Then you’ll fold the rectangle in thirds like a business letter (you won’t see any more cheese mixture since all of it will be folded into the rectangle business letter shape).

Then you’ll flatten the dough again with your hands into the same shape and size rectangle (roughly). And scatter the remaining cheese mixture over the top and fold again. Now you’ll roll out the dough, cut up and bake!

Ok so why all this FUSS you may ask. Simply because this folding gives an incredible layering effect and ensures the cheese mixture is always in the middle layers of the biscuit – so no burning of the cheese at the bottom of your biscuits.

Also, this folding method is also what makes making biscuits at home so much fun. For the record, you can make this buttermilk biscuit dough in the food processor—but you’ll miss out on the dough folding!

Let’s talk about the flavors in these homemade buttermilk biscuits. I love this particular combo of rosemary, cheddar cheese and cranberries—it’s cheesy, it’s sweet, and absolutely perfect for fall and Thanksgiving!

Now, feel free to use any other herb or cheese when making biscuits at home. Leave out the cranberries, add in some nuts, add in some sautéed onions, mushrooms, spinach, sun dried tomatoes, pesto…anything, really!

The one thing to look out for here is to make sure your add-ins are as dry and cold as possible. Nice warm sautéed veggies—not really the best idea.

This fluffy biscuits recipe along with my tutorial on how to make biscuits is really a perfect base recipe for you to have on hand and go from there. I assure you these biscuits are FLUFFY, TENDER, BUTTERY and MELT IN YOUR MOUTH pillowy 🙂 Now go enjoy!

Tips for success when making biscuits at home:

Instead of mixing the butter and flour mixture by hand, you can use a food processor and pulse them together for a few seconds.
This fluffy buttermilk biscuit recipe is really a perfect base recipe to which you can add any seasoning, cheese, dried fruit and nut you wish.
Make sure all your ingredients are ice cold. Yes, that includes your add-ins like cheese, pesto or whatever you want to add to your homemade buttermilk biscuits.
Wet or very juicy fruits are not a great add-in, as they will prevent your homemade biscuits from rising.
For extreme flakey-ness, make sure the biscuits are COLD and your oven is HOT at the time of baking. If you feel the oven is not ready, place the biscuits in the fridge until the dough is cold again and your oven is nice and hot.

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