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Savory Cheddar Herb Biscuits

Flaky, buttery biscuits studded with sharp cheddar and fresh herbs, perfect for soaking up gravy or alongside any meal.

Prep
15 min
Cook
18 min
Servings
6
Level
Easy
Savory Cheddar Herb Biscuits

Sometimes, you just need a warm, comforting biscuit, fresh from the oven. These Savory Cheddar Herb Biscuits are incredibly easy to make and taste like they came straight from a gourmet bakery. With pockets of melted cheddar and fragrant fresh herbs, they're the perfect companion to soups, stews, or even just a pat of butter.

Ingredients

Yield: 6 servings

Main

  • 2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (1 stick) unsalted butter, very cold and cut into 1/2-inch cubes
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons chopped fresh chives or parsley
  • 3/4 cup buttermilk, cold

Preparation

  1. Step 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  2. Step 2

    In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.

  3. Step 3

    Add the cold butter cubes to the flour mixture. Using your fingertips, a pastry blender, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

  4. Step 4

    Stir in the shredded cheddar cheese and fresh herbs until evenly distributed.

  5. Step 5

    Pour in the cold buttermilk. Mix with a fork until just combined and a shaggy dough forms. Be careful not to overmix, as this can lead to tough biscuits.

  6. Step 6

    Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness. Using a 2-inch biscuit cutter (or a knife to cut squares), cut out biscuits. Rework scraps gently once if needed.

  7. Step 7

    Place the biscuits on the prepared baking sheet, leaving about an inch between them. Bake for 15-20 minutes, or until golden brown on top and cooked through. Serve warm and enjoy!

Tips

  • Keep everything cold! Cold butter and buttermilk are key to flaky biscuits. You can even chill your flour for 10 minutes.
  • Don't overwork the dough. Handle it as little as possible to ensure tender, not tough, biscuits.

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