If there’s anything better than a good biscuit,

it’s a good biscuit that’s easy to make.

This is where drop biscuits come in.

They come together in a snap and don’t require any rolling or cutting.

While some might miss the perfectly round buttermilk biscuits, the height and flavor of drop biscuits more than makes up for it. This recipe features cheddar cheese and dried rosemary for a flavor that brings a whole new elegance to the dinner table.

These really are the easiest biscuits to make. Simply combine the dry ingredients and then cut in the butter. I use a pastry knife and it has the double benefit of not only crumbling and mixing the butter into the flour, it also chopped up the rosemary pieces a little bit.

This means there are none of the larger pieces of rosemary left in the batter which makes the biscuits easier to eat in the end. I highly recommend using a pastry knife for this recipe!

After that simply drop by quarter cupfuls onto a greased or lined baking sheet. I use a pizza pan lined with parchment paper and it works great. It also keeps all the biscuits on one pan, which I like.

Even though these rosemary cheddar drop biscuits are made with butter and have cheese on top, I still like to indulge and have them split in half with some more butter on top. They are perfect for lunch or dinner and they pair with just about anything you can think of from chicken to steak to casseroles to seafood.

They really are some of the best biscuits and no one has to know how easy they are to make except for you.