Cheddar Herb Biscuits (original) (raw)

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Cheddar Herb Biscuits are flavorful with a flaky crust on top and a tender delicious center. They are loaded with cheddar cheese, buttermilk, and fresh herbs. Perfect for everyone!

This recipe is so delicious, but if you need a classic homemade biscuit, try making some Cream of Tartar Biscuits or Mayo Drop Biscuits for a quick and easy option.

On those days when I find that I have plenty of fresh herbs left lingering in the refrigerator along with some cheddar cheese. I love to put them both to good use in a tasty ole batch of homemade biscuits.

These biscuits are simple to make and the fresh herbs give them an amazing flavor. While the cheddar cheese makes them cheesy and a little crispy on the outside as well. It is worth giving these biscuits a try as you will not regret it.

Let's get started!

What Ingredients Are Needed For Cheese Herb Biscuits?

1. All-Purpose Flour - For this particular biscuit recipe, use plain all-purpose flour. Self-rising flour is not necessary to make these biscuits.
2. Baking Powder - Be sure to check the date on the package to make sure that it has not expired. This ingredient will help to give the biscuits the rise they need to be light and fluffy.
3. Sugar - Just a small amount to add a little sweetness to the biscuits. Don't worry it will not make them sweet.
4. Cream of Tartar - Check the expiration date on the package to make sure that it's still good. This secret ingredient will add some much-needed acid to this biscuit recipe. It can usually be found at your local grocery store in the spice aisle.
5. Salt - A small amount to balance out the ingredient flavor. I prefer to use kosher salt or baking salt when baking.
6. Butter - Make sure it's cold, cold, cold butter. It can be unsalted butter or salted butter, whichever you prefer.
7. Egg - A single large egg is all that's needed for this recipe. It is perfectly acceptable to grab it cold straight from the refrigerator when making biscuits.
8. Milk - Use full-fat whole milk or buttermilk and make sure it is cold.
9. Cheddar Cheese - Use shredded sharp cheddar cheese and shred it yourself using a box grater.
10. Fresh Herbs - Go with your favorite mix of fresh herbs or a single herb if you prefer. I love using freshly chopped sage, thyme, parsley, and rosemary.

See the recipe card below for exact ingredient quantities and instructions.

What Kind Of Fresh Herbs Should I Use?

You can use any combination of fresh herbs that you have on hand. For this recipe, I chose to use thyme, parsley, rosemary, and sage. Be sure to chop enough of the fresh herbs until you have enough to fill the unit of measurement of ¼ cup.

If you prefer not to use a combination of herbs, then you may also use one herb and they will turn out just fine. I have made them before just using chopped fresh parsley and they were just as delicious.

Can I Use Dried Herbs Instead?

Yes, you can. However fresh work best so if you can use chopped fresh herbs, then I would suggest that you use them instead of dried. Fresh herbs give these cheddar biscuits an amazing aroma and flavor, and they smell amazing while baking.

How To Make These Cheddar And Herb Biscuits:

Preheat the oven to 450 degrees F. and prepare a cast-iron skillet or baking dish lined with parchment paper or lightly sprayed with nonstick spray.

In a large bowl, whisk together the dry ingredients. The all-purpose flour, baking powder, sugar, cream of tartar, and salt. In a separate small bowl, whisk together the egg, milk, cheddar cheese, and chopped fresh herbs.

Using a pastry cutter/pastry blender, cut the cold butter into the flour mixture until it resembles a coarse meal and the butter is about the size of a pea.

Combine the egg mixture with the flour mixture until it comes together to form a loose dough ball.

Roll the dough into a ball onto a clean lightly floured work surface and then roll it out into a square using a rolling pin. Roll out the dough and cut the biscuits using a biscuit cutter or anything with a round shape.

Place the cut biscuits into the prepared pan and into the preheated oven to bake for about 10 to 15 minutes, until the tops of the biscuits are golden brown.

Carefully remove the flaky biscuits from the oven. Top the warm biscuits with some butter or garlic butter and enjoy!

Recipe Tips & Tricks

• Make sure all the wet ingredients are cold to make the best biscuits.
• Cut the butter into small cubes or use a boxed grater to shred the butter into the flour mixture. This process will create more even-sized butter pieces.
• Do not overwork the biscuit dough, it will make the biscuits tough. Stop mixing once the dough comes together and sticks to itself.
• If the dough is too sticky or too wet, try adding a little more flour. Only add a small amount at a time.

Storage

Storage. If you have any leftover or uneaten biscuits, allow them to cool to room temperature before storing them. Place the biscuits into an airtight container or plastic bag and place them into the refrigerator for up to 3 to 4 days.

Reheating. When ready to serve them again, simply reheat in the oven at 300 degrees F. until warm. They can also be reheated in the microwave or air fryer for a quicker option.

Freezing. The baked and unbaked biscuits both freeze very well. Place them into a freezer-safe container or freezer bag and store them in the freezer for up to 2 months. Allow the baked biscuits to thaw in the refrigerator overnight. The unbaked frozen biscuits can be baked from frozen, just keep in mind it may require more baking time.

Want More Simple Bread Recipes? Try These:

• Strawberry Biscuits

• Cream of Tartar Biscuits

• Cheddar Biscuits

• Mayo Biscuits

• Cheddar Bay Biscuits

• Chicken Alfredo Biscuit Pizza

• Carrot Raisin Bread

• Glazed Lemon Loaf Bread

• Sweet Potato Cornbread Recipe

• What Goes With Cornbread: 21 Delicious Ideas

• Southern Cornbread Recipe

• Homemade White Gravy

Have any comments, questions, or other delicious ways to enjoy this recipe for Cheddar Herb Biscuits? Please share them in the comments below!

📖 Recipe

Cheddar Herb Biscuits are flavorful with a flaky crust on top and a tender delicious center. They are loaded with cheddar cheese, buttermilk, and fresh herbs. Perfect for everyone.

Prep Time 15 minutes

Cook Time 15 minutes

Course Bread

Cuisine American

Servings 10

Calories 339 kcal

• 1 pastry cutter or large fork

• 1 large mixing bowl

• 1 Rolling Pin

• 1 baking sheet or baking dish

• 3 cups all-purpose flour

• 4 teaspoons baking powder

• 2 tablespoons granulated sugar

• ¾ teaspoons cream of tartar

• ½ teaspoon salt

• ¾ cup butter, cold and cut into cubes

• 1 large egg

• 1 cup buttermilk (or whole milk)

• 1 cup sharp cheddar cheese, shredded

• ¼ cup chopped fresh herbs, any combination, I used thyme, sage, parsley, and rosemary

• Preheat the oven to 450 degrees F. and grease or spray a cast-iron skillet with cooking spray.

• In a medium bowl, whisk together the 3 cups all-purpose flour, 4 teaspoons baking powder, 2 tablespoons granulated sugar, ¾ teaspoons cream of tartar, and ½ teaspoon salt. Set aside.

• In a separate small bowl, whisk together the 1 large egg, 1 cup buttermilk, 1 cup shredded cheddar cheese, and ¼ cup chopped fresh herbs. Set aside.

• Using a fork or pastry cutter, cut the cubed cold butter into the flour mixture until it resembles a coarse meal and the butter is about the size of a pea.

• Mix the egg mixture into the flour mixture using a wooden spoon until it comes together to form a loose dough ball.

• Roll the dough into a ball, flour a clean work surface, and then using a rolling pin. Roll out the dough and cut the biscuits using a biscuit cutter or anything with a round shape.

• Place the cut biscuits into the prepared pan and bake for 10 to 15 minutes, until the tops of the biscuits are golden brown.

• Brush the tops of the biscuits with additional butter if you would like and serve immediately. Enjoy!

• Make sure all the wet ingredients are cold to make the best biscuits.

• Cut the butter into small cubes or use a boxed grater to shred the butter into the flour mixture. This process will create more even-sized butter pieces.

• Do not overwork the biscuit dough, it will make the biscuits tough. Stop mixing once the dough comes together and sticks to itself.

• If the dough is too sticky or too wet, try adding a little more flour. Only add a small amount at a time.

Calories: 339kcalCarbohydrates: 33gProtein: 8gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 69mgSodium: 335mgPotassium: 299mgFiber: 1gSugar: 4gVitamin A: 732IUVitamin C: 2mgCalcium: 191mgIron: 2mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Keyword cheddar herb biscuits

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Original post date 12/02/2019. Updated 03/18/2024.