Cheddar Herb Biscuits

Today we had our first snow in Kansas, and the kids were so excited! Well, their momma was excited too. We had our overalls, gloves, and coats on – ready to take care of the animals – as soon as the sun was up.

There was sledding, snowball fights, awe, and wonder. Ayda is only three, so this was her first memorable experience with snow. She was in heaven. It is so fun seeing something for the first time through a child’s eyes.

I enjoy all types of weather. Maybe it is the change – or that it is uncontrollable. I do love getting outside and experiencing it all, whether that is the first snow, or an incoming storm. It is beautiful and enchanting.

We were pretty busy today, so it was leftover Jambalaya for dinner. What goes best with Jambalaya? Yes, Cornbread. However, this was leftovers, and I served cornbread with the original meal. So, I decided a quick batch of Cheddar Herb Biscuits would be just as tasty.

These biscuits are unbelievable. Tall and flaky, with just the right amount of garlic. They definitely earned their spot with Jambalaya for any day of the week.

My husband enjoys them – hot out of the oven – at breakfast with a fried egg and Tobasco. I go for one of my favorite comfort meals, biscuit pot pie. Or simply, by themselves with a smear of homemade butter.

There is nothing better than fresh baked bread, or a hot flaky biscuit with dinner during the cold Winter months. I hope you enjoy!

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Serves 8 People

Cheddar Herb Biscuits

These Garlic and Herb Biscuits, studded with local Farmhouse Cheddar, are hard to resist. You will want to double this recipe.

15 minPrep Time

18 minCook Time

33 minTotal Time

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Ingredients

  • 3 cups Soft Wheat Flour (or AP)
  • 6 Tbsp Butter
  • 1 cup Cheddar Cheese
  • 1 Tbsp Baking Powder
  • 2 tsp Sweetener (I used Turbinado Sugar)
  • 1 ½ tsp Garlic Powder (or to your taste)
  • ¾ tsp Baking Soda
  • 1 tsp Salt
  • ½ tsp Pepper
  • ¼ cup chopped Parsley
  • 1 cup+1Tbsp Buttermilk

Instructions

  1. Preheat oven to 425°
  2. In a large bowl, measure out the flour.
  3. Dice the cold butter, and add to flour.
  4. Using a pastry cutter, or your fingers, cut the butter into the flour until it resembles small peas.
  5. Add shredded cheddar cheese and lightly mix with your hands.
  6. Into the flour/butter/cheese mixture, add the rest of your dry ingredients: sugar, baking powder, baking soda, garlic, salt, pepper, and chopped parsley.
  7. Lightly mix again with your hands.
  8. Make a well in the center, and pour in buttermilk.
  9. With a wooden spoon or spatula, gradually mix until it forms a soft dough. Do not overmix, or your biscuits will not be flaky.
  10. Turn out dough on to a floured surface, and pat into a circular shape with your hands, about 1 inch tall. Do not knead biscuit dough.
  11. Cut out your biscuit shapes, and arrange on an untreated baking sheet.
  12. Bake right away for 18-20 minutes, or refrigerate until needed.
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https://spenglerfarms.com/2018/01/15/cheddar-herb-biscuits/

Did you enjoy this recipe? Have questions?

Simply ask in the comments below, or reach out to me on Social Media, through Facebook and Instagram.

-April

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3 Comments on “Cheddar Herb Biscuits

  1. April- you mentioned " I go for one of my favorite comfort meals, biscuit pot pie". Do you have a recipe for pot pie? Searched your blog but couldn't find one.

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