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

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Ingredients

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

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. 

Variations

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.