In the Kitchen

Rosemary and Cheddar Tea Biscuits

I’ve been staying at my grandmother’s for the past ten days while visiting my home province of New Brunswick. She is a wonderful cook, and I’ll be sharing many more of her recipes in the future. She is originally from Croatia, and has many delicious and unique recipes she has shared with me over the years. She makes the BEST tea biscuits, in my honest opinion, so I thought I would share the recipe with all of you. These biscuits are famous here in my small hometown. My Baka (Croatian for grandmother) takes them to community events all the time, like her quilting group, church functions, and family get-togethers. They are always gobbled up right away! I make them quite often to serve with a pot of soup on a cold fall or winter day, and they are always a hit! Most recently, I made them for my son, and he shoved them in his mouth as fast as he possibly could (who am I kidding, he does that with most foods!). So without further ado…


Baka’s Rosemary Cheddar Tea Biscuits

Makes 12-14 with a 2 inch round biscuit cutter


2 cups of all-purpose flour

4 tsp of baking powder

3/4 tsp of salt

1/2 cup cold butter or lard (I use butter because…its butter, and I love it)

1 tbsp of chopped, fresh rosemary

1/2 cup of grated old cheddar

1 cup of milk

  • Preheat oven to 425 degrees
  • Mix together flour, baking powder, and salt.
  • Cut in butter and use a knife or pastry blender to make the mix into a fine meal.


  • Add chopped rosemary and grated cheddar, and stir in. I like to grate the cheese so that the width is the part that slides along the grater. Then, I end up with short little strands of cheese instead of big long ones.


  • Pour in the milk, and use your hands to mix the dough until JUST combined. This is the trick to making great biscuits. The less they are handled, the more fluffy they will be!
  • Place mixed dough on floured surface and lightly pat down to about 1 inch thick. Use a floured biscuit cutter or glass cup to cut out biscuits.



  • Please on cookie sheet covered in baking paper or a baking stone if you have one.
  • Bake for 12-14 minutes (mine are usually done at about 13 minutes).


  • Allow to cool slightly (they are delicious served warm) and enjoy!




  1. Evelyn Young

    September 8, 2016 at 11:19 pm

    They look delicious, I’ll definitely have to try this recipe out!!!

  2. Lisa Young

    September 12, 2016 at 1:09 pm

    Have you tried substituting ingredients and making them with raisins instead of cheese and rosemary?

    1. Kendra

      September 12, 2016 at 1:58 pm

      Lisa, I haven’t tried raisins, but the original recipe just omits the rosemary and cheddar, so I can’t see why you couldn’t add raisins.

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