Savory Buttery Herbed Biscuits (Printable View)
Tender, buttery biscuits featuring herbs and sharp cheddar cheese, perfect for snacks or sides.
# Ingredient List:
→ 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 Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and dried thyme.
03 - Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or fingertips, work the butter into the mixture until it resembles coarse crumbs.
04 - Stir in shredded cheddar cheese and optional chopped herbs evenly.
05 - Pour in cold buttermilk and gently mix until the dough just comes together. Avoid overmixing to prevent toughness.
06 - Turn the dough onto a lightly floured surface. Pat into a 1-inch thick rectangle.
07 - Using a 2½-inch round cutter, cut biscuits from dough, reassembling scraps as needed. Place biscuits 2 inches apart on the prepared baking sheet.
08 - Bake for 15 to 18 minutes until golden brown. Allow to cool slightly before serving.
# Expert Suggestions:
01 -
- They come together faster than yeast rolls but taste just as impressive, with that perfect balance of salt, pepper, and cheese baked right in.
- The texture is what keeps me coming back: crisp golden edges that shatter gently, and a soft, buttery center that practically melts on your tongue.
02 -
- Cold butter and cold buttermilk are non-negotiable, because warmth melts the fat before baking and you lose those flaky layers.
- Do not twist the biscuit cutter when you press down, or the edges will seal and the biscuits will not rise evenly.
03 -
- Grate your own cheese from a block instead of buying pre-shredded, because the difference in melt and flavor is huge.
- If your kitchen is warm, chill the bowl and even the flour for a few minutes to keep everything as cold as possible before mixing.