Savory Biscuits with Cheese (Printable)

Buttery, flaky biscuits with herbs and cheddar, ideal as a flavorful side or snack.

# What You'll Need:

→ Dry Ingredients

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

→ Cheese and Herbs

07 - 1/2 cup grated sharp cheddar cheese
08 - 2 tablespoons chopped fresh chives or parsley

→ Wet Ingredients

09 - 1/2 cup cold unsalted butter, cubed
10 - 3/4 cup cold buttermilk
11 - 1 large egg for egg wash (optional)

# How-to Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Whisk together the flour, baking powder, baking soda, salt, dried herbs, and black pepper in a large bowl.
03 - Add the cold butter cubes and use a pastry cutter or fingertips to blend into the flour mixture until pea-sized crumbs form.
04 - Stir in the grated cheddar and chopped fresh herbs evenly.
05 - Make a well in the center, pour in the cold buttermilk, and gently mix until just combined without overworking the dough.
06 - Transfer dough to a lightly floured surface. Pat into a 1-inch thick rectangle, fold in half, turn, and repeat twice to create flaky layers.
07 - Cut out biscuits using a 2.5-inch round cutter. Arrange on the baking sheet touching for soft sides or spaced for crisp edges.
08 - Brush the biscuit tops with a beaten egg for a golden finish if desired.
09 - Bake for 13 to 15 minutes until golden brown. Allow to cool slightly before serving.

# Expert Pointers:

01 -
  • They're flaky and buttery with just the right hint of herbs and cheese, like a secret cozy treat.
  • The dough is easy to work with, making it a foolproof favorite even on busy days.
02 -
  • Keep your butter and buttermilk cold throughout—warm ingredients will ruin that flaky texture.
  • The folding step transforms the dough, don't skip it, or you'll miss out on those signature layers.
03 -
  • Chilling the dough between folds tightens gluten just enough for flaky layers without toughness.
  • Brushing biscuit tops with cream instead of egg can give a softer, matte finish.

Go back