Savory Cheddar and Herb Biscuits
Tender, savoury biscuits filled with sharp cheddar cheese and your favourite herbs. Serve them warm with butter or alongside soups, stews and comforting family dinners.
Prep time
15 min
Cook time
15–20 min
Serves
7–8 biscuits
Ingredients
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- 2 cupsall-purpose flour
- 1 tbspbaking powder
- ½ tbspgranulated sugar
- ¼ cupsalted butter, chilled and cut into small cubes
- 1 cupgrated sharp cheddar cheese
- ¼ cupchopped fresh herbs
- ¾ cupButtermilk or cream
- 1 largeegg
- Freshly cracked black pepper, optional
Ingredients
- 2 cupsall-purpose flour
- 1 tbspbaking powder
- ½ tbspgranulated sugar
- ¼ cupsalted butter, chilled and cut into small cubes
- 1 cupgrated sharp cheddar cheese
- ¼ cupchopped fresh herbs
- ¾ cupButtermilk or cream
- 1 largeegg
- Freshly cracked black pepper, optional
Instructions
- 1
Preheat the oven to 400°F. Lightly grease a baking sheet or line it with parchment paper.
- 2
In a large bowl, whisk together the flour, baking powder and sugar. If you're using unsalted butter, add ½ teaspoon of salt.
- 3
Add the chilled butter. Using a pastry blender or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with a few small pieces of butter remaining.
- 4
Gently fold in the grated cheddar, herbs and freshly cracked black pepper, if using.
- 5
In a separate bowl, whisk together the buttermilk and egg.
- 6
Pour the buttermilk mixture into the flour mixture. Stir gently just until the dough comes together. Do not overmix or overwork the dough.
- 7
Using a large cookie scoop or spoon, drop the dough onto the parchment-lined baking sheet to make approximately 7–8 biscuits. Do not press them down.
- 8
Bake for 15–20 minutes, or until the biscuits have risen and the tops are golden brown.
- 9
Allow them to cool just slightly before serving. Enjoy warm.
Melissa's Notes
If using unsalted butter, add ½ teaspoon of salt to the dry ingredients.
*For the herbs, use Italian seasoning, rosemary, thyme, sage or any combination you enjoy. If using strongly flavoured herbs such as rosemary or sage, chop them finely and use a little less if desired.
Keep the butter and buttermilk cold for the lightest, flakiest biscuits.
Avoid overmixing the dough, as this can make the biscuits dense or tough.
Nutrition Information
Per biscuit — based on 9 biscuits. Estimate only; varies by ingredients used.
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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