Savory Cheddar Herb Biscuits 🧀🌿
Flaky, buttery, and loaded with sharp cheddar and fresh herbs—these biscuits are the perfect side for soups, stews, or breakfast!
Ingredients *(Makes 8-10 biscuits)*
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2 cups all-purpose flour (or 1:1 gluten-free blend)
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1 tbsp baking powder
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1 tsp sugar (optional, balances flavor)
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1 tsp garlic powder
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½ tsp onion powder
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1 tsp salt
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½ tsp black pepper
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½ cup (1 stick) cold unsalted butter, cubed
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1 cup shredded sharp cheddar cheese
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2 tbsp fresh chives, chopped (or 1 tbsp dried)
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1 tbsp fresh parsley, chopped (or 1 tsp dried)
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¾ cup cold buttermilk (or milk + 1 tsp vinegar)
For Topping (Optional)
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2 tbsp melted butter
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1 tsp dried parsley or garlic salt
Instructions
1. Prep & Mix Dry Ingredients
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
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In a large bowl, whisk flour, baking powder, sugar, garlic powder, onion powder, salt, and pepper.
2. Cut in Butter & Cheese
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Add cold cubed butter and use a pastry cutter (or fingers) to work it into pea-sized crumbs.
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Stir in cheddar, chives, and parsley.
3. Add Buttermilk
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Pour in cold buttermilk and gently mix until just combined (don’t overwork!).
4. Shape & Bake
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Turn dough onto a floured surface, pat into a 1-inch thick rectangle, and fold over 2-3 times for flaky layers.
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Cut into squares or use a 2.5-inch biscuit cutter (avoid twisting—press straight down).
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Bake 12-15 mins until golden.
5. Brush & Serve
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Optional: Brush tops with melted butter + herbs/garlic salt right after baking.
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Best served warm!
Tips & Variations
🔥 Spicy kick: Add ½ tsp cayenne or diced jalapeños.
🧄 Garlic lover’s: Mix 1 tsp roasted garlic into the dough.
🥓 Bacon-cheddar: Fold in ½ cup cooked, crumbled bacon.
🌱 Dairy-free: Use vegan butter, cheese, and almond milk + lemon juice.
These biscuits are crispy outside, tender inside—great for biscuits and gravy too! 😋
Want a drop biscuit version? Skip shaping and scoop dough straight onto the pan! 🥄