Apple Cheddar Rosemary Drop Biscuits are a healthy and easy whole wheat drop biscuit recipe perfect for fall! Tender and buttery biscuits filled with sharp cheddar, seasonal apples, and rosemary. Serve these easy and healthy biscuits for your next fall breakfast or Thanksgiving dinner.
This recipe is sponsored by Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.
Making whole wheat drop biscuits is so much easier than making classic biscuits. You don’t need to work with chilled butter into flour. You don’t even need to shape the dough with a cutter. Just mix flour with melted butter and scoop the dough to bake!
The whole wheat flour adds extra flavor and nutrition, making them a healthy side for your next fall dinner! The best part is they don’t taste like “healthy food.” Perfect for making Thanksgiving and the Holiday dinner parties secretly healthy!
This recipe is easy and vegan-friendly.
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Ingredients
- Whole Wheat Flour – This recipe is made with entirely whole wheat flour to make it as healthy as possible.
- Coconut Sugar – Adds wholesome sweetness to the biscuits.
- Baking Powder – Leavener.
- Milk – Use any milk of your choice. I use oat milk in this recipe.
- Unsalted Butter – Melt and cool the butter slightly before making the biscuits. Use vegan butter to make this recipe vegan.
- Cheddar Cheese – Use a good quality sharp cheddar cheese. I recommend using a block of cheddar cheese and grating it by yourself for the best flavor. Use vegan cheddar cheese to make this recipe vegan.
- Apple – You can use any apples you have on hand. I used Honeycrisp apples for this recipe. I always keep the skin on to add extra nutrition and a pop of color.
- Fresh Rosemary – Rosemary adds a warm woody flavor! You can also use other herbs like fresh chives and thyme.
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another small bowl or measuring cup, whisk together milk and melted butter.
- Add the milk mixture to the dry ingredients and mix with a spatula until just combined. Gently fold in the cheese, apples, and rosemary.
- Scoop the dough with a ⅓-cup measuring cup and place it onto the prepared baking sheet. Repeat with the remaining dough and place each biscuit a few inches apart. Bake for 15 to 18 minutes until the bottom edge of the biscuits becomes golden brown. Let cool.
Hint: I recommend measuring the dry ingredients with a kitchen scale instead of measuring cups for accurate measuring. The result of scooping flour with measuring cups can vary and affect the result. Plus, you don’t have to wash the dirty measuring cups!
Serving Suggestion
These biscuits are perfect for a fall breakfast on a chilly morning! Serve with a cozy fall drink like Maple Apple Crisp Macchiato and Carrot Cake Latte.
These biscuits are as flavorful as they are but served with condiments like butter, honey, hot honey, and apple butter can elevate the taste. Also, serve these healthy whole-wheat biscuits as a part of your cozy fall meal. Perfect side for soups, chili, and fall/winter salads like Kale and Quinoa Winter Salad with Pears and Pomegranate.
Equipment
- Box grater or hand-held cheese grater(I use a microplane grater)
- Mixing bowls
- Whisk and spatula
- Baking sheet and parchment paper
- Kitchen scale(highly recommended for baking) or measuring cups
- Measuring spoons
FAQ
This recipe has butter and cheese in it, so it’s vegetarian-friendly depending on the product you use and the type of vegetarian diet you follow. But it’s not vegan. Use vegan butter and vegan cheddar cheese to make this recipe vegan.
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Apple Cheddar Drop Biscuits with Rosemary(Whole Wheat Biscuits)
Ingredients
- 280 g whole wheat flour(about 2 cups)
- 1 Tablespoon coconut sugar
- 1 Tablespoon baking powder
- 1 teaspoon sea salt
- 1 cup oat (or any) milk
- ½ cup unsalted butter or vegan butter(112g) melted and cooled slightly
- 1 cup shredded cheddar cheese regular or vegan
- 1 cup Honeycrisp apples cut into ½-inch cubes
- 2 Tablespoons fresh rosemary chopped
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt to combine.
- In another small bowl or measuring cup, whisk together milk and melted butter.
- Add the milk mixture to the dry ingredients and mix with a spatula until just combined. Gently fold in the cheese, apples, and rosemary.
- Scoop the dough with a ⅓-cup measuring cup and place it onto the prepared baking sheet. Repeat with the remaining dough and place each biscuit a few inches apart. Bake for 15 to 18 minutes until the bottom edge of the biscuits becomes golden brown. Let cool.
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