Savory biscuits with herbs (Printable version)

Buttery, herb-infused biscuits with sharp cheddar cheese, crisp and golden baked in 30 minutes.

# What you need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 1 teaspoon dried thyme or rosemary (optional)

→ Dairy

07 - 1/2 cup cold unsalted butter, diced
08 - 1 cup grated sharp cheddar cheese
09 - 3/4 cup cold buttermilk, plus extra for brushing

→ Add-ins

10 - 2 tablespoons chopped fresh chives or parsley (optional)

# How To:

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 any optional herbs.
03 - Add cold diced butter to the dry mixture and cut in with a pastry cutter or your fingers until the texture resembles coarse crumbs.
04 - Stir in grated cheddar and chopped fresh herbs if using.
05 - Pour in the cold buttermilk and gently mix until the dough just comes together, avoiding overmixing.
06 - Turn dough onto a lightly floured surface and pat into a rectangle about 3/4 inch thick. Cut into rounds using a biscuit cutter or glass.
07 - Place rounds on the prepared baking sheet spaced slightly apart and brush the tops lightly with buttermilk.
08 - Bake for 13 to 15 minutes until golden brown and puffed. Serve warm.

# Expert Advice:

01 -
  • They're buttery and crisp on the outside, tender inside, ready in under 30 minutes from start to finish.
  • The sharp cheddar and fresh herbs make them taste like they came from a bakery, but your kitchen gets to take the credit.
  • They work equally well as a fancy appetizer, a soup companion, or a casual breakfast sandwich vehicle.
02 -
  • Cold ingredients are non-negotiable; if your butter or buttermilk warm up, your biscuits won't be as flaky because the steam pockets collapse before baking even starts.
  • The moment you see shaggy dough, stop mixing; one more stir than necessary and you've toughened the biscuits beyond saving.
03 -
  • If your kitchen is warm, chill your mixing bowl and even the flour before starting so the cold stays with you throughout.
  • A light hand and a patient spirit matter more than any special tool; your fingertips are the best pastry cutter you'll ever own.

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