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Savory Cheddar and Herb Biscuits

Flaky and buttery biscuits loaded with cheddar cheese and herbs. Freezes perfectly.

Course Sides
Cuisine American
Keyword Cheddar Herb Biscuits, Eggless Biscuits, Flaky Biscuits, Savory Biscuits
Servings 12 servings
Author The Tiny Fairy

Ingredients

  • 3 ½ cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 ½ teaspoon kosher salt (prefer Diamond brand)
  • 1 teaspoon baking soda
  • ½ cup cheddar cheese, shredded
  • 3 Tablespoons parsley, chives or your favorite fresh herb finely chopped
  • ¾ cup unsalted butter, frozen and grated on box cutter
  • 1 ¾ cups buttermilk (prefer whole milk and not reduced fat)
  • Optional: egg wash or whipping cream
  • Optional: Maldon sea salt for sprinkling on top

Instructions

  1. Preheat oven to 425°F and line a cookie sheet with parchment paper. Set aside.

  2. Sift together all-purpose flour, baking powder, salt and baking soda. Whisk together and add cheddar cheese and herb.

  3. Stir in the grated butter into the flour mixture and ensure the butter pieces are evenly distributed and coated with flour, not clumped together. Make a well in the center of the bowl.

  4. Add buttermilk and gently stir with a rubber spatula until the flour and buttermilk form a soft dough.

  5. Dump dough on a lightly floured surface. Knead the dough a few times until it comes together.

    Tip: If your hands are warm, run them under cold water or hold an ice cube in each hand. This will help keep the frozen butter cold.

  6. Using a rolling pin, roll out the dough into a 1 ½ inch thick circle or rectangle. Use a 2 ½ inch biscuit cutter or cookie cutter cut 10-12 rounds. Place cut biscuits on prepared cookie sheet and freeze for 15 minutes.

    Tip: When cutting, press down and pull up for flaky biscuits. Don't twist the cutter as that will pinch the dough and hold it back from its best rise. Flour the cutter in between cuts to ensure easy cut and release.

  7. Remove biscuits from freezer. For that golden top crust, whisk 1 egg with a Tablespoon of water and brush the top of the biscuit with a pastry brush. You can also brush with a little whipping cream. Sprinkle Maldon sea salt.

    Bake for 15-18 minutes until golden. Remove from oven and serve warm with butter.

Freezing Instructions

  1. If freezing, allow the biscuits to freeze and harden on the cookie sheet separately. Once frozen, add them all to a freezer safe storage bag. These go straight from freezer to oven and need extra cooking time 20-25 minutes depending on your personal oven's heating.