Rosemary-Mozzarella Biscuits

Rosemary-Mozzarella Biscuits

Rosemary-Mozzarella Biscuits

A rose by any other name is just as sweet. Enter the Rosemary-Mozzarella biscuit. I wouldn’t say it’s just as sweet, but could it be more flavorful than the standard biscuit? You bet! It’s not even close. Plus these biscuits are simple to make even if you have no prior biscuit making experience.

I have written at length about cutting butter into flour. It is a very important step for getting a flaky biscuit, but is it necessary? Nope it isn’t. In fact, the method I used to make these biscuits produces a tender, flaky biscuit without cutting the butter into the flour.

The method is simple. All you have to do is melt the butter then slowly pour it into the buttermilk while mixing. Why do this? Consider that flakiness is a result of small clumps of butter that have not been completely incorporated into the dough. Upon baking, this butter melts in the dough as the biscuits begin to rise. This creates flakes or layers within the biscuit.

If we melt the butter then mix it into buttermilk, the melted butter will re-solidify upon contact with the cold buttermilk forming small globules of butter incorporated throughout the buttermilk. This mixture is then combined with the flour to produce a dough with lots of tiny butter globules throughout.

If you don’t care much for science or technique, then consider this benefit to melting the butter. It’s substantially faster than the traditional method. It’s a win-win.

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AP flour- 2 cups
Baking Powder- 4 tsp
Baking soda- ½ tsp
Salt-1 tsp
Dried rosemary- ½ tsp
Garlic powder- ½ tsp
Black pepper- ½ tsp
Shredded or crumbled mozzarella- 4 oz
Butter- 4 tbs
Buttermilk- 1 ¼ cup


Olive oil- 2 tbs
Garlic powder- ¼ tsp
Salt- ¼ tsp


  1. Preheat oven to 450 degrees F. Line a baking sheet with lightly greased aluminum foil.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, rosemary, and black pepper. Stir in the mozzarella; set aside.
  3. In a medium bowl, stir together the buttermilk and melted butter until the butter forms small clumps.
  4. Add the buttermilk mixture to the flour mixture and mix gently with a rubber spatula just until a dough forms and no dry ingredients remain. Knead the dough in the bowl for about 30 seconds.
  5. Scoop the dough onto the baking sheet and bake for about 15 minutes or until golden brown.
  6. Mix the olive oil, garlic powder, and salt together and brush onto the finished biscuits.