Thank you for coming, have a biscuit!

cheesy herb biscuits

This whisper of a savory little nothing is a real gem to have in your freezer. It really hits the spot when you need a carb vessel or just a good quality snack. Freeze the portioned dough for a fresh baked treat or pop the baked biscuit in the toaster to bring it back to crispy flaky glory.

Cheesy Herb Biscuits 

prep time : 2 hours

yield: 12 medium biscuits 

½ lb / 2 sticks Unsalted Butter, frozen 
3 cups All Purpose Flour 
2 tsp Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Kosher Salt 
A few cracks of black pepper 
¼ cup Mixed Fresh Herbs, rough chopped - Parsley, Scallions, Dill, Basil, Oregano (pick 2 or 3)
1 ¼ cup Buttermilk or 1 cup Whole Milk + ¼ cup Sour Cream or Yogurt, mixed  
½ cup Sharp Cheese - gouda, gruyere, cheddar or parmesan 
melted butter for browning 

Grate pre-frozen butter and cheese into a bowl and transfer to the freezer for at least 15 minutes. 

In the meantime, in a large bowl, mix flour, baking powder and soda, sugar, salt and a few cracks of black pepper. Set aside. 

Whisk together buttermilk and herbs. 

Remove butter and cheese mix and combine with dry ingredients, using your fingers to break up big clumps. Drizzle in herby milk mixture and mix with a fork. When the dough begins to come together, pour it out onto a floured surface. Working quickly, barely knead the dough, just enough to get everything to hold but you want a very shaggy and crumbly dough. When you have a somewhat together pile of dough, roll it into a roughly 6 inch by 12 inch rectangle, smashing in the rough edges a bit so everything holds. Fold the dough into 3 folds lengthwise like folding a letter so you have a trifold block of dough. Roll it out again and repeat this process 3 more times. You are creating layers of air to make super flaky, fluffy biscuits. You want to finish this process in the large rectangle form and cut it into 12 biscuits. If your shape and size isn’t perfect don’t worry. The layers are what matter most. Place biscuits on a parchment lined sheet tray and into the refrigerator for at least an hour. 

Preheat the oven to 450 degrees.

Remove the biscuits and brush the tops with melted butter.

Bake for 22-24 minutes, until golden brown and fluffy!