When I first tasted this recipe, I couldn't help but get 3 helpings

Rosemary-Cheddar Drop Biscuits are the epitome of comfort food with a touch of elegance. They're tender, flaky, and bursting with the flavors of fresh rosemary and sharp cheddar cheese. What makes these biscuits truly special is how they bring together the best of savory and aromatic flavors, resulting in a delightful experience for your taste buds. Whether you're serving them for breakfast, brunch, or as a side dish for dinner, these biscuits are sure to impress your family and friends.

When I think back to the warm and cozy gatherings with loved ones, one dish stands out in my memory—Rosemary-Cheddar Drop Biscuits. I remember the first time I made these biscuits for a family potluck; they were an instant hit. The fragrance of freshly chopped rosemary wafted through the kitchen as I pulled the golden-brown biscuits from the oven. The smiles and satisfied sighs that followed each bite were enough to convince me that this recipe was a keeper. Since then, these biscuits have become a cherished tradition in my home, and I am excited to share the recipe with you so that you can create your own special memories.

2 cups flour
4 tablespoons cold, cubed butter
1 cup + 1 tablespoon buttermilk
1 1/4 cup cheddar cheese, separated
1 tablespoon dried rosemary
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a large bowl, combine the flour, 1 cup of cheddar cheese, dried rosemary, garlic powder, baking powder, sugar, salt, and black pepper.

3. Add the cold, cubed butter and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

4. Stir in the buttermilk until just combined; do not overmix.

5. Turn the dough out onto a floured surface and pat it into a 1-inch thick circle.

6. Use a biscuit cutter or a sharp knife to cut out biscuits and place them on the prepared baking sheet.

7. Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk and sprinkle the remaining 1/4 cup of cheddar cheese on top.

8. Bake for 12-15 minutes or until the biscuits are golden brown.

9. Remove from the oven and let them cool slightly before serving.

Serve the Rosemary-Cheddar Drop Biscuits warm with butter or your favorite spreads. Enjoy as a delicious addition to your breakfast or brunch, or as a savory accompaniment to your favorite soups and stews.