Cheddar, Beer and Rosemary Savory Biscuits – Buttery, Crisp and Delicious

Ely

October 6, 2026
1 min read

Buttery, golden, and irresistibly crisp cheddar, beer, and rosemary biscuits with a rich savory flavor. An easy homemade appetizer, perfect for sharing, entertaining, or snacking.

Cheddar, Beer and Rosemary Savory Biscuits

Recipe by Ely

0.0 from 0 votes

Course: AppetizersCuisine: InternationalDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

340

kcal

Total time

hour

minutes

If you love savory snacks that are crisp, flavorful, and full of character, these cheddar, beer, and rosemary biscuits are definitely worth trying. They’re easy to make with just a handful of ingredients, and the result is a tender yet crisp appetizer with a rich cheddar flavor and a subtle hint of rosemary.

For this recipe, I used Semola made from durum wheat, a coarser-ground flour that works beautifully in this dough. I chose it for the slightly rustic texture it gives the biscuits, as well as for the beautiful golden color they develop as they bake.

The dough comes together without a mixer. Cold butter is rubbed into the semola until the mixture becomes crumbly and sandy, then the cheddar, seasonings, olive oil, and beer are added. After a short rest in the refrigerator, the dough is rolled out, cut into biscuits, and baked until golden and crisp.

I really love this combination because the biscuits are flavorful enough to enjoy on their own, but they’re also perfect for an appetizer platter, served alongside cream cheese spreads, hummus, labneh, or other cheeses

Ingredients

For the Savory Biscuits
375 g Semola (coarse durum wheat flour)
120 g cold butter, cut into cubes
80 g aged cheddar, grated
110–115 g beer
20 g olive oil
about 1 g fine salt, depending on how salty the cheddar and beer are
1½ teaspoons dried rosemary
⅓ teaspoon freshly ground black pepper
For Finishing
a little olive oil
flaky salt, optional

Preparation method

Semola made from durum wheat helps create biscuits that are tender when you bite into them, while still having that satisfying crispness you expect from a savory snack cracker.
Place the semola and cold, cubed butter in a large mixing bowl. Rub the ingredients together with your fingertips until the mixture has a sandy, crumbly texture and the butter is evenly distributed throughout the flour.
Add the finely grated cheddar, rosemary, black pepper, and salt. Mix well to ensure all the ingredients are evenly distributed.
Pour in the olive oil, then gradually add the beer, mixing after each addition. Depending on the semola you’re using and how much liquid it absorbs, you may need around 110 g or slightly more, up to approximately 115 g.
Knead the dough only as much as needed to bring it together. It shouldn’t be soft or sticky. When you squeeze a portion of dough in your palm, it should come together and hold its shape.
Shape the dough into a ball, wrap it, and refrigerate for about 30 minutes. After resting, roll out the dough between two sheets of parchment paper until it is approximately 2–2.5 mm thick.
Remove the top sheet of parchment paper and cut the dough into squares or rectangles, depending on the shape you prefer. Transfer the biscuits to a parchment-lined baking tray.
Prick each biscuit with a fork, then lightly brush them with a little olive oil. If you like, sprinkle a few flakes of salt over the top.
Bake the biscuits in a preheated oven at 175°C (350°F), using conventional top and bottom heat, for about 14–18 minutes, depending on their thickness and your oven. They should be lightly golden around the edges and fully baked on the surface.
If you notice that they are browning too quickly, reduce the temperature to 170°C (340°F) and continue baking until done.
Leave the biscuits on the baking tray for about 5 minutes, then transfer them to a wire rack and allow them to cool completely. As they cool, they will become even crispier.
They pair beautifully with aged cheeses, olives, and other savory snacks. They’re a great choice for an appetizer platter, when entertaining guests, for brunch, or simply for a cozy evening when you’re craving something delicious to nibble on.
Once completely cooled, store the biscuits in an airtight container at room temperature. For the best texture and flavor, I recommend enjoying them within the first few days.