I felt like scones this morning (my husband would say, “But you don’t look like one!”), but I didn’t want to use the recipe I normally use, which is for a sweet scone with currants. I was craving something more savory. Half an hour of experimentation in the kitchen, and I came up with THESE!
Now, not to toot my own horn, but these are, I think, the best biscuits I’ve ever made (by the way, what’s the difference between scones and biscuits? I have no idea.).
Using buttermilk instead of milk made the biscuits more tender and moist, and the addition of the Gouda cheese and rosemary satisfied my salty cravings and (in my opinion), upped the “foodie factor” as well. Finally, using baking soda as well as baking powder (baking soda needs to react with an acid, so I could use it since there was buttermilk in the dough) seemed to make the biscuits lighter and fluffier.
The resulting biscuits were rich, tender, and as savory as I could desire. Try them and let me know what you think!
Rosemary and Gouda Buttermilk Biscuits
Makes 8 biscuits
1 ¾ cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
5 tbsp unsalted butter, cut into cubes
2/3 cup buttermilk (you can make your own buttermilk by adding a tablespoon of lemon juice to 2/3 cup milk and letting it sit for 5 minutes)
1/3 cup Gouda cheese, finely diced or grated
1 1/2tsp dried rosemary (double the amount if you use fresh)
½ tsp salt
1 tbsp milk for brushing
Preheat oven to 400 F (about 200 C).
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.
Crumble the rosemary needles in your hand and add them to the mixture. Add the cheese and toss to combine.
Pour in the buttermilk and fold in gently with a spatula until mixture forms a sticky dough. Divide roughly into 8 and drop onto a parchment lined baking sheet.
Bake for about 12 minutes until golden on top or a toothpick comes out clean.
These are best fresh out of the oven of course, though I suppose you could reheat them gently later in the day. Definitely best when the cheese is bubbling and melted though!