Save These savory biscuits feature a tender, flaky texture created by folding layers of butter into the dough. Infused with sharp cheddar and fresh herbs like chives or rosemary, they balance rich, buttery flavor with aromatic notes. Quick to prepare and bake in just 30 minutes, they make a versatile accompaniment to soups, salads, or can be enjoyed on their own. Optional egg wash adds a glossy, golden finish to the top crust.
This simple handheld treat is perfect for those seeking a flaky bread enriched with savory cheese and herb accents, offering delightful layers and crisp edges depending on placement during baking. Substitute cheeses such as Gruyère or feta enhance flavor variety.
I remember the first time I made these savory biscuits, it was a chilly afternoon and the kitchen quickly filled with the comforting scent of butter and herbs. It felt like discovering a new way to turn simple ingredients into pure magic.
One time, unexpected guests showed up and these biscuits were the star—they disappeared before the main course even started, and everyone kept asking for the recipe.
Ingredients
- All-purpose flour: I always choose fresh, unbleached flour for the best texture and to ensure flaky layers.
- Baking powder & soda: These give the biscuits that perfect lift, making them light and airy.
- Dried herbs: Thyme or rosemary add just the right aroma—I recommend grinding them fresh if you can.
- Sharp cheddar cheese: Using a strong cheese creates flavor bursts in every bite.
- Cold unsalted butter: Cubed and chilled for flaky texture—don't skimp here.
- Cold buttermilk: It tenderizes while adding a subtle tang that balances the cheese.
- Egg (optional): For brushing and getting that gorgeous golden top.
Instructions
- Preheat & prep:
- Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to keep the biscuits from sticking and ensure even browning.
- Mix the dry:
- Whisk together your flour, leavening agents, salt, herbs, and pepper. The aroma starts building as the herbs mingle with the other dry ingredients.
- Butter magic:
- Cut in the cold butter using a pastry cutter or fingertips until you see pea-sized crumbs. The cold butter creates those flaky layers you love.
- Add cheese & herbs:
- Stir in grated cheese and fresh herbs, the colors and textures brighten up the mix beautifully.
- Bring dough together:
- Make a well, pour in cold buttermilk, then gently mix. Be careful not to overwork—this keeps biscuits tender.
- Fold for flakiness:
- Turn dough onto a floured surface, pat into a rectangle, fold in half, turn, and repeat twice. This folding technique is what makes layers pop.
- Cut & place:
- Use a 2.5-inch round cutter to cut biscuits. Place close together for soft sides or spaced for crispy edges.
- Egg wash:
- Brush tops with beaten egg if you want that glossy, golden finish.
- Bake:
- Bake for 13 to 15 minutes until golden brown. Let cool slightly to avoid crumbling when you dig in.
Save These biscuits quickly became my go-to comfort food—they've graced countless family breakfasts and cozy dinners, each bite wrapped in warm memories.
Keeping It Fresh
Leftover biscuits taste amazing warmed right up in the oven or toaster oven, just a couple of minutes to revive that crispy outside and tender inside.
Serving Ideas That Clicked
They're wonderful with jams, honey, or alongside hearty soups. I also love topping them with a slice of ham and a bit of mustard for a quick snack.
A Time This Recipe Saved the Day
Once, when the power went out unexpectedly, I used my gas stove to quickly whip these up for everyone and the batch vanished fast.
- Always keep a packet of baking powder handy in your pantry.
- Don't be afraid to swap the herbs based on what's fresh.
- Trust your instincts with the dough; it might look rough but comes together beautifully when baked.
Save Thanks for spending this kitchen moment with me—here's to many flaky, buttery biscuits ahead!
Recipe FAQs
- → How can I achieve a flaky texture in these biscuits?
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Use cold butter cut into pea-sized pieces and fold the dough multiple times without overworking it. This creates distinct layers that bake into flakiness.
- → What herbs work best for these biscuits?
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Dried thyme, rosemary, fresh chives, or parsley complement the cheese and add aromatic flavor without overpowering the biscuit.
- → Can I substitute the cheddar cheese?
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Yes, Gruyère or feta both provide unique flavors that pair well with the herbs and buttery dough.
- → Why use buttermilk in the dough?
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Buttermilk tenderizes the dough and reacts with baking soda and powder to help the biscuits rise with a light crumb.
- → What is the purpose of the egg wash?
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Brushing with beaten egg before baking creates a glossy, golden-brown finish on top for an appealing look and texture.
