Rosemary Gouda and Bacon Biscuits

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These Rosemary Gouda and Bacon Biscuits are perfect for any meal of the day. Making biscuits isn’t as hard as you think, and these are going to kick your taste buds into gear!

bowl of rosemary gouda and bacon biscuits

you gotta risk it, to get the biscuit.

That’s right. You gotta risk it, to get the biscuit. This saying is truer than ever with this banging flavor combination. Smoked gouda AND sharp white cheddar, mixed with rosemary and bacon, makes a mind-blowingly delicious savory biscuit. I’ve always been a big fan of bacon and cheddar biscuits, but they can be kind of boring. Tasty, but not INSANELY DELICIOUS. Enter Smoked Gouda and Rosemary. Adding those unique flavor grabbers makes this a great addition to any meal of the day!

overhead shot of rosemary gouda bacon biscuits

tips for making rosemary gouda bacon biscuits

Your butter needs to be COLD. Cold butter is what makes your biscuits FLAKY. Since butter is 18% water, it releases steam when it melts. This creates all the little pockets that make the dough flake up.

I put my butter in the freezer for about 30 minutes before using. Once you chop it up into small cubes, stick it back into the freezer until right before you need to mix it in.

I used a food processor, and it made it SO easy! Pulsing the butter into the flour mixture becomes one million times easier when you use a food processor and does just as good a job.

When you are cutting out your biscuits, DON’T twist. Press the cutter/glass directly down and back up. If you twist the glass out, you will seal the edges, which won’t allow the biscuits to rise properly.

ingredients you’ll need

hands kneading rosemary gouda bacon biscuit dough

how to make rosemary gouda bacon biscuits

Preheat oven to 425°F. Prepare a baking sheet with parchment paper and set aside. In the bowl of a food processor, mix flour, baking powder and salt. Pulse to combine. Add cubed butter and pulse until it turns into course crumbs. Add shredded cheese and pulse until it’s coarsely combined.

Transfer from food processor into a large bowl. Mix in bacon. In a small bowl, mix rosemary and buttermilk together. Make a well in the center of your flour/bacon mixture, and pour in rosemary buttermilk. Slowly mix everything together, being careful not to overwork. It should be a shaggy and sticky dough.

On a flour surface, with floured hands, pour out your dough and gently bring it together into ball. Using your hands, flatten it out horizontally. Now fold it in half (or 1/3rds) and flatten layers together. Rotate to other side and fold in half and flatten again. Get dough to about 1″ thickness, then use an upside down glass or cookie cutter to cut out biscuits. Press straight down and lift directly back up, do not twist! Continue until you can’t get any more biscuits, then gently rework the dough, flatten back down, and cut the rest of them out.

Transfer biscuits to the prepared baking sheet. Brush the tops with the extra buttermilk, and bake for 15-20 minutes. Remove and let cool on a cooling rack.

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rosemary gouda bacon biscuits
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4.91 from 11 votes

Rosemary Gouda Bacon Biscuits

These Rosemary Gouda and Bacon Biscuits are perfect for any meal of the day. Using a food processor makes making biscuits easy!
Course Breakfast, Dinner, Side Dish, Snack
Cuisine American
Keyword biscuits, easy biscuits, rosemary gouda bacon biscuits, savory biscuits
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 14 biscuits
Cost $4

Equipment

  • food processor
  • large bowl
  • baking sheet
  • parchment paper
  • glass/ circle cookie cutter

Ingredients

  • 2 1/2 cups all purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon sea salt
  • 1/2 cup unsalted butter cubed, cold *see notes
  • 1 tablespoon rosemary chopped
  • 1 cup + 2 tablepsoons buttermilk cold
  • 1/2 cup smoked gouda shredded
  • 1/2 cup sharp white cheddar cheese shredded
  • 6-8 slices bacon chopped, cooked

Instructions

  • Preheat oven to 425°F. Prepare a baking sheet with parchment paper and set aside.
  • In the bowl of a food processor, mix flour, baking powder and salt. Pulse to combine. Add cubed butter and pulse. Add shredded cheese and pulse until it's coarsely combined.
  • Transfer from food processor into a large bowl. Mix in bacon. In a small bowl, mix rosemary and buttermilk together. Make a well in the center of your flour mixture, and pour in rosemary buttermilk. Slowly mix everything together, being careful not to overwork. It should be a shaggy and sticky dough.
  • On a flour surface, with floured hands, pour out your dough and gently bring it together into ball. Using your hands, flatten it out horizontally. Now fold it in half (or 1/3rds) and flatten layers together. Rotate to other side and fold in half and flatten again. (see above photos for method)
  • Get dough to about 1" thickness, then use an upside down glass or cookie cutter to cut out biscuits. Press straight down and lift directly back up, do not twist! Continue until you can't get any more biscuits, then gently rework the dough, flatten back down, and cut the rest of them out.
  • Transfer biscuits to the prepared baking sheet. Brush the tops with the extra buttermilk, and bake for 15-20 minutes. Remove and let cool on a cooling rack.

Notes

*Stick your butter in the freezer for 20-30 minutes before you need it to get it SUPER cold!
See process photos in post for reference to folding technique. 
Store in an air tight container for 4-5 days. 
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