Rosemary & Thyme Cheese Biscuits
By: Gill Renée
#Vegetarian
Do you need an easy side dish to pair well with a soup (like Red Lentil Soup) or other meal? Look no further! These Rosemary & Thyme Cheese Biscuits will fulfill all your needs while giving you lots of flavor and cloud-like texture. To speed up the cooking process, I made these biscuits using Bisquick which is a baking mix that allows you to make biscuits, pancakes, rolls, and more. I always like having some easy baking mix on hand when I’m short on time and I don’t want to make biscuits from scratch, and I have a limited amount of ingredients. To make these biscuits you don’t need anything other than pantry staples. These biscuits are also highly customizable so if you want to use a different cheese or seasoning, you are free to do so. With the endless possibilities why not give these Rosemary & Thyme Cheese biscuits a go?
This recipe does call for heavy cream, however you may substitute the heavy cream for any kind of milk. I have used plant-based milk like almond milk for the recipe and the only thing that differed was the color. However, the taste and texture remained the same. If you do substitute out the heavy cream, do keep in mind that the amount of water will need to be lessened as milk is typically thinner in consistency than heavy cream.
I have made this recipe several times and used various types of cheeses. For this recipe I used white cheddar cheese, however, you can use whatever cheese you desire. I have not tried vegan cheese before, but I am sure it would work just the same as dairy cheese. Also, I buy the block of cheese and shred it using a hand-grater. If you would like to skip this step, you can buy already shredded cheese.
The base for this recipe is Bisquick. You can substitute self-rising flour for Bisquick in a 1:1 ratio, but you'll need to add 1 tablespoon of butter for every 1 cup of flour.
You can use fresh thyme and rosemary if you like. I always use dried because it is easier to have on hand but use whatever you have available.
Prep Time: 5 mins.
Cook Time: 9 mins.
Total Time: 14 mins.
Servings: 4
Ingredients
1 ½ cups Bisquick
3 oz white cheddar cheese
1 Tbsp. heavy cream
½ cup water
·1 tsp rosemary
1 tsp thyme
Salt and pepper
Cooking Steps
Preheat Oven
Preheat oven to 425° F (220°C). Line a medium baking sheet with parchment paper.
Gather Ingredients
In a medium-sized bowl, add 1 ½ cups of Bisquick and 1 tsp of both thyme and rosemary. Season with salt and pepper.
Grate Cheese
Over the bowl with dry mixture, grate a 3 oz block of white cheddar cheese until completely shredded.
Mix in Wet Ingredients
To the bowl, first add in 1 Tbsp of heavy cream. Mix until combined. Next, slowly add in ½ cup of water and mix until fully combined, stirring in water until biscuit mixture looks moist. The mixture should be moist but not extremely wet, so if some of the water is leftover then that is normal.
Transfer Biscuits
Transfer the biscuit dough to the lined baking sheet. Divide the dough with a spatula or other utensil into 4 equal parts in the bowl. Gather each part with a spoon and drop onto baking sheet. There is no need to flatten the biscuits, but you may if you like. Shaping them is also not necessary but can be done if desired to maintain uniformity.
Bake Biscuits
Place the baking sheet with the biscuits into the preheated oven. Cook for about 9 mins or until the bottoms are golden brown. Remove and serve.
Nutrition Facts
(Per Serving)
Calories: 277
Fat: 15g
Net Carbs: 29g
Total Carbs: 30g
Fiber: 1g
Protein: 8g
The above nutrition facts are only estimates and may not be representative of your final product.