Rosemary and Gouda Buttermilk Biscuits

READY IN: 22mins
Recipe by dicentra

from food Republik blog

Top Review by Lalaloula

1/2 recipe = 6 scones These biscuits are very, very good! They bake up very flaky with a lovely crunchy crust and such a yummy gouda and rosemary flavour! Mmmm, I could have eaten the whole batch myself. lol I made half the recipe ending up with 6 big biscuits. I used fresh rosemary and changed the flour to whole spelt flour due to dietary reasons. The biscuits baked up perfectly in the time stated and were gone in a flash! THANK YOU SO MUCH for sharing this wonderful recipe with us, dicentra! Made and reviewed for Magic of Herbs June 2010.

Ingredients Nutrition


  1. Preheat oven to 400 F (about 200 C).
  2. Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Add the butter and rub it into the flour using your fingertips, until the mixture becomes a fine crumble, like cornmeal.
  3. Crumble the rosemary needles in your hand and add them to the mixture.
  4. Add the cheese and toss to combine.
  5. Pour in the buttermilk and fold in gently with a spatula until mixture forms a sticky dough.
  6. Divide roughly into 8 and drop onto a parchment lined baking sheet.
  7. Bake for about 12 minutes until golden on top or a toothpick comes out clean.

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