January 3, 2022

Cheddar Apple Rosemary Biscuits

I love bread of any kind, but especially biscuits. Cheddar biscuits are the best! These rosemary drop biscuits are easy to make, especially if you use a food processor, and no kneading or rolling is required. I sweetened these cheese biscuits with the addition of apple and they are tender, airy, and flavorful. I hope you give them a try.

Recipe Source: Inspired by a delicious scone I had at a coffee shop while traveling (Mix Bakeshop, Ashland OR). This shop had great coffee and gorgeous baked goods.

Cheddar Apple Rosemary Biscuits

These sweet biscuits combine apples with savory sharp cheese. The perfect addition to weekend brunch, breakfast on the go, or an anytime snack.


Anne Voss

  • 6 tablespoons cold unsalted butter
  • 1 cup shredded cheddar
  • 1 cup peeled and shredded apple, packed
  • 1 large egg
  • ½ cup heavy cream
  • 2 cups all purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 1/2 teaspoon dried rosemary

Prepare Ingredients

  1. Cut butter into ½ inch cubes. Place in the freezer.
  2. Core and peel apple. Shred apple. Pack shredded apple into measuring cup. It is okay for the apples to be wet. Do not press out all the liquid. Set aside.
  3. Shred cheese. Set aside.
  4. In a small bowl, whisk together heavy cream and egg. Set aside.


  1. Place flour, sugar, baking powder, salt, and rosemary into food processor. Pulse briefly to combine.
  2. Add frozen butter to the food processor. Pulse to cut butter into the flour mixture. The butter should be the size of a pea or smaller. It is okay if the size varies from pea to breadcrumb size. Do not overmix butter into a paste.
  3. Add shredded cheese to the food processor and pulse a few times to incorporate.
  4. Add shredded apples and cream/egg mixture. Pulse until just combined and the dough starts to clump together and pull away from the sides of the food processor. It will not take long and do not overmix. The dough will be wet but holds together.
  5. Place dough into the refrigerator to chill for 20 minutes.  
  6. Preheat oven to 425°F. Line baking sheet with parchment paper or a silicone mat.
  7. Drop spoonfuls of dough 1 inch apart onto baking sheet.  
  8. Bake for 16-18 minutes until golden brown. Move to a cooling rack to cool completely.
  9. Store in an airtight container.

Makes 12 large biscuits.

Note: You can make these biscuits without a food processor. Whisk dry ingredients together (flour, sugar, baking powder, salt, and rosemary). Cut in butter with a pastry blender or a fork and knife until butter is between pea and breadcrumb size. Stir in the rest of the ingredients as outlined above.

This website contains affiliate links to Amazon. This means that I may make a small commission if you purchase a product using these links. This is no way affects my opinion of these products. Links are provided to share products I have used when making this recipe.

Recipe Notes

Below you will find tips and tricks to help achieve the best results possible!

Individual ingredients needed for biscuit recipe


Cheese –  I used a block of sharp cheddar that I shredded myself. You can use any cheddar you like or a mix of cheeses. You can also use prepackaged shredded cheese.

Apple –  I used a tart and sweet apple that was on sale at my grocery (cosmic apple). Other sweet apple varieties are honeycrisp, gala, fuji, pink lady, or red delicious.

Supplies Needed

Food processor or mixing bowl

Large baking sheet

Stack of baked biscuits

Tips and Tricks

I use my food processor to shred the cheese and apple, as well as make the dough. I know it can be a pain to pull out a food processor (which is probably buried in the back of a cabinet like mine) but it does a great job of quickly cutting in the butter and mixing the dough. You can mix the dough by hand if you wish, and a food processor is not required.

If using a food processor, make sure the bowl is dry before adding the dry ingredients.

It is important to keep the butter cold because it will result in a nice fluffy biscuit. Work quickly once the butter is pulled out of the freezer and added to the dry ingredients.

The dough will be wet and appear somewhat grainy. That is okay. The dough will be too wet to knead. The dough will stick together when dropped with a spoon. If not, you can mix in a little more flour.

These biscuits freeze well so you can thaw a few out at any time. I like to serve them plain or with butter. 


If you prefer the cheddar rosemary biscuits to be less sweet, you can reduce the amount of sugar.

You can substitute the dried rosemary for thyme or another herb of choice. You can also use fresh herbs, if available.

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December 24, 2022
So yummy!