Savory Herb And Cheese Biscuits

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These savory herb and cheese biscuits are warm, flaky, and packed with sharp cheddar and aromatic herbs. They make a wonderful comfort food side dish, pairing perfectly with hearty soups, stews, or roasted dinners.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ cup (1 stick) unsalted butter, very cold and cut into small cubes
  • 1 cup sharp cheddar cheese, freshly shredded
  • 2 tablespoons fresh herbs, finely chopped (a mix of chives, parsley, and rosemary works wonderfully)
  • ¾ cup cold buttermilk (plus an extra tablespoon or two if needed)

Instructions

  1. Prep the Oven and Pan: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and garlic powder.
  3. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips quickly, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. (Keeping the butter cold is the secret to flaky layers!)
  4. Add Cheese and Herbs: Gently toss in the shredded cheddar cheese and chopped fresh herbs until evenly distributed.
  5. Add the Liquid: Pour in the cold buttermilk all at once. Stir gently with a fork or spatula just until the dough comes together. Do not overmix; a shaggy dough is completely normal.
  6. Shape the Biscuits: Turn the dough out onto a lightly floured surface. Gently pat or roll it into a rectangle about 3/4-inch thick. Fold the dough in half over itself 2 or 3 times to create flaky layers, then pat it out again. Cut into rounds using a floured biscuit cutter or square shapes with a sharp knife (press straight down without twisting to ensure a good rise).
  7. Bake: Place the biscuits on the prepared baking sheet, spacing them slightly apart. Bake for 12 to 15 minutes, or until the tops are golden brown and the cheese is bubbly.
  8. Serve: Brush the warm tops with a little melted butter for an extra touch of richness, and serve immediately.

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