Cheese Herb Biscuits

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These are so tender and flaky & best eaten as soon as they are baked.  However, you can make them  ahead & reheat without any problems, (reheat until hot at 350 F). You can also freeze, thaw & heat until hot.  I like to serve these with salads or soups. It impresses the hell out of people when you can make biscuits, trust me!

2 cups unbleached flour (or 1 ½ cups unbleached & ½ cup wholewheat flour)
2 tsp. baking powder
½ tsp. salt
½ tsp. baking soda
2 tsp. sugar
4 Tbsp. cold butter (2 oz.)
½ cup grated old or extra old Cheddar cheese
2 ½ tsp. finely chopped green onions or chives
1 Tbsp. chopped fresh dill**
(opt.) 1 Tbsp. chopped parsley**
Combine:
1 cup well shaken buttermilk
1 tsp. Dijon mustard (mustard helps bring out the taste of cheese)

Preheat oven to 450 F.
Line a baking sheet with baking parchment, folding to fit the pan.
Combine flour, baking powder, salt, baking soda & sugar in a large bowl. Cut in butter with a pastry blender until it resembles coarse crumbs; cut in the cheese. Or, do this step in the food processor; then using on/off pulses, cut in the cheese a bit, leaving recognizable pieces of cheese. Add the buttermilk mixture; stir until a dough forms and comes together. Turn out onto a lightly floured surface; knead very gently approximately 8 times. Roll out with a rolling pin, or pat out, using your hands. Cut into rounds using a biscuit cutter and place on parchment lined baking pan. Bake 12 – 15 minutes until browned on top.

**If you would like to see my trick for having dill on hand, please go to Using Fresh Herbs.

Phyllis Signature

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