Savory Biscuits Cheesy Herbs (Printable)

Buttery biscuits infused with cheddar and herbs, baked to golden perfection for versatile snacking.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - ½ teaspoon baking soda
04 - 1 teaspoon fine sea salt
05 - ½ teaspoon freshly ground black pepper
06 - 1 teaspoon dried thyme or rosemary

→ Cheese

07 - 1 cup shredded sharp cheddar cheese

→ Wet Ingredients

08 - 6 tablespoons cold unsalted butter, cubed
09 - ¾ cup cold buttermilk

→ Optional Add-ins

10 - 2 tablespoons chopped fresh chives or parsley

# How To Cook:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, pepper, and dried thyme in a large bowl.
03 - Add cold, cubed butter and cut into the dry mixture using a pastry cutter or fingertips until it resembles coarse crumbs.
04 - Mix in shredded cheddar cheese and optional herbs until evenly distributed.
05 - Pour in cold buttermilk and gently stir until the dough just comes together; avoid overmixing.
06 - Turn dough onto a lightly floured surface and pat to a 1-inch thickness rectangle.
07 - Cut biscuits using a 2½-inch round cutter. Gather scraps carefully and recut. Arrange biscuits 2 inches apart on baking sheet.
08 - Bake biscuits for 15 to 18 minutes until golden brown. Allow to cool slightly before serving.

# Expert Tips:

01 -
  • They come together in under 20 minutes with ingredients you probably already have.
  • The buttery layers and sharp cheese make them impossible to eat just one.
  • Theyre versatile enough to serve with breakfast eggs, soup, or just eaten warm with butter.
02 -
  • Keep your butter and buttermilk as cold as possible, I even chill the bowl in the freezer for 10 minutes before starting.
  • Dont twist the biscuit cutter when pressing down or you'll seal the edges and they wont rise evenly.
  • If the dough feels too sticky, add a tablespoon of flour at a time, but resist the urge to overdo it.
03 -
  • Grate frozen butter on a box grater if you want perfectly even pieces that stay cold longer.
  • Use a bench scraper to fold the dough over itself a few times before shaping, it creates even more layers.
  • Brush the tops with a little buttermilk or melted butter before baking for a glossy golden finish.

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