Save These flaky biscuits combine cold butter, sharp cheddar cheese, and a blend of dried herbs for a delightful, savory treat. The dough is gently mixed to maintain tenderness, then cut into rounds and baked until golden and puffed. Perfect as a side to soups, salads, or simply enjoyed warm on their own, their buttery texture and herbaceous notes offer a satisfying balance. Optional fresh herbs or cheese swaps add versatility.
Discovering these savory biscuits was like unlocking a comforting secret from my grandmother's kitchen, where the smell of fresh herbs and melting cheese always meant happiness was just around the corner.
I remember the first time unexpected guests arrived, and I whipped up these biscuits in no time; their warm, cheesy aroma filled the house and instantly put everyone at ease.
Ingredients
- All-purpose flour: I always use unbleached flour for the best texture in my biscuits, it keeps them tender and flaky.
- Baking powder: Fresh baking powder is key to getting that perfect rise, so I make sure it hasn't been sitting in the pantry too long.
- Sea salt: Fine sea salt balances the flavors gently without overpowering.
- Freshly ground black pepper: Just the right punch to brighten the savory notes.
- Dried thyme or chives: One of my favorite additions for that subtle herbal warmth.
- Sharp cheddar cheese: Grated fresh and packed with flavor, it melts beautifully into the dough.
- Unsalted butter: Cold and cubed, it creates those flaky layers you can't resist.
- Whole milk and egg: The wet ingredients that bring it all together, making the dough soft but not sticky.
Instructions
- Get Everything Ready:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. It's the perfect setup for baking crisp, golden biscuits.
- Mix Dry Ingredients:
- Whisk the flour, baking powder, salt, pepper, and herbs in a large bowl until everything is well combined and aromatic.
- Cut in the Butter:
- Add the cold, cubed butter and work it into the flour with a pastry cutter or your fingertips. Look for coarse crumbs with bits of butter about the size of peas, promising flakiness.
- Cheese Time:
- Stir in the sharp cheddar cheese, distributing those tasty morsels evenly through the mixture.
- Bring It Together:
- Whisk the milk and egg in a small bowl, then pour over the dry ingredients. Stir gently just until the dough comes together - overmixing means tough biscuits, so keep it light.
- Shape the Dough:
- Turn the dough onto a lightly floured surface and pat it into about a 1-inch (2.5 cm) thick rectangle. The dough should feel soft but manageable.
- Cut and Place:
- Use a 2½-inch (6 cm) round cutter to cut out your biscuits. Gather scraps, gently re-roll, and cut again. Arrange biscuits slightly spaced on the baking sheet.
- Bake to Perfection:
- Bake for 15 to 18 minutes until the tops are golden brown and the biscuits have puffed up nicely, filling your kitchen with inviting aromas.
- Serve Warm:
- Enjoy them right out of the oven with a bit of butter or herbed cream cheese for that extra cozy touch.
Save These biscuits have become more than just a side—they've marked celebrations and comfort moments alike, a warm hug on a plate whenever life called for it.
Keeping It Fresh
Store the baked biscuits in an airtight container within a day, or freeze the uncooked dough for up to a month. When you want fresh biscuits fast, just slice and bake straight from the freezer!
Serving Ideas That Clicked
These biscuits pair beautifully with soups, but I also love them split open with scrambled eggs and a slice of avocado for a simple breakfast upgrade.
A Time This Recipe Saved the Day
Once, a last-minute gathering left me scrambling, but whipping up these biscuits turned the night into a hit with everyone at the table.
- Don't forget to preheat your baking sheet for an extra crisp bottom
- Try adding a pinch of cayenne to the dough for a subtle kick
- Always keep a bit of extra flour handy for handling the dough without sticking
Save Thanks for spending time in the kitchen with me—may your biscuits come out golden and your table filled with joy.
Common Questions
- → How do I keep biscuits flaky?
-
Use cold butter and avoid overmixing the dough to create layers that puff up during baking for maximum flakiness.
- → Can I substitute the cheddar cheese?
-
Yes, Gruyère or smoked Gouda work well to add different flavorful dimensions.
- → What herbs complement these biscuits best?
-
Dried thyme or chives bring a subtle aromatic touch that enhances the buttery flavor.
- → How should I store leftover biscuits?
-
Keep them in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- → Can I add fresh herbs?
-
Yes, adding 2 tablespoons of chopped fresh herbs enhances freshness and complexity.
