These Cheddar Herb Biscuits are warm, flaky, and loaded with sharp cheddar and fresh herbs. They come together in 30 minutes for a comforting, savory treat. You’ll love how simple and delicious these Cheddar Herb Biscuits are.
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Why You’ll Love This Cheddar Herb Biscuits
- Incredibly flavorful: Sharp cheddar and fresh herbs create an addictive savory bite.
- Perfect texture: Tender and fluffy inside with a golden, slightly crisp top.
- Quick to make: Minimal prep and 15 minutes baking for warm homemade biscuits.
- Wonderfully versatile: Great for breakfast, soups, or mini sandwiches.
Ingredients & Tools
- 240 g all-purpose flour
- 1 tbsp baking powder
- 1 tsp granulated sugar
- ¾ tsp kosher salt
- ½ tsp garlic powder
- 115 g cold unsalted butter, cubed
- 120 g sharp cheddar cheese, shredded
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 180 ml cold buttermilk
- 1 large egg, for brushing (optional)
Tools: mixing bowls, box grater, pastry cutter or fork, baking sheet, parchment paper
Notes: Using cold butter and buttermilk is non-negotiable for flaky layers. Fresh herbs provide the best flavor.
Nutrition (per serving)
| Calories: | 220 kcal |
| Protein: | 6 g |
| Fat: | 13 g |
| Carbs: | 20 g |
| Fiber: | 1 g |
Serves: 8 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Keep everything cold. Seriously, pop your butter in the freezer for 10 minutes before you start, and make sure the buttermilk is chilled. This prevents the butter from melting too soon, which is key for flaky layers.
- Use a box grater for the butter? You can grate frozen butter directly into the flour—it distributes more evenly and is easier to work with if your hands run warm. Just work quickly so it doesn’t soften.
- Why fresh herbs? Fresh chives and parsley have a brighter, more vibrant flavor that really shines here. If you must use dried, reduce the amount by half since dried herbs are more potent.
- Don’t overmix the dough. As soon as the dough comes together, stop. Overworking it develops gluten and can make the biscuits tough instead of tender.
- Shred your own cheese. Pre-shredded cheese contains anti-caking agents that can affect melting and texture. A block of sharp cheddar grated fresh will give you the best gooey, cheesy results.
How to Make Cheddar Herb Biscuits
Step 1: Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and garlic powder. You’ll want everything evenly distributed so each biscuit bakes uniformly.
Step 2: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This step is crucial—those butter bits will create steam in the oven, leading to flaky layers.
Step 3: Toss in the shredded cheddar cheese and chopped herbs, stirring gently to combine. Make a well in the center and pour in the cold buttermilk. Stir with a wooden spoon or spatula just until a shaggy dough forms. It will look a bit messy and uneven—that’s perfect!
Step 4: Turn the dough out onto a lightly floured surface. Gently pat it into a 2 cm thick rectangle—no rolling pin needed! Fold the dough in half, then pat it down again. Repeat this folding process once more; this builds those beautiful, flaky layers.
Step 5: Use a floured 6 cm round cutter to stamp out biscuits. Press straight down without twisting—twisting can seal the edges and prevent a good rise. Gather the scraps, pat them together gently, and cut out more biscuits until all the dough is used.
Step 6: Arrange the biscuits on the prepared baking sheet, leaving about 2 cm between them for spreading. If you want extra golden tops, whisk the egg with a splash of water and brush it lightly over each biscuit. This gives them a gorgeous shine and color.
Step 7: Bake for 13–15 minutes, or until the tops are golden and the biscuits have puffed up nicely. You should see melted cheese bubbling around the edges—that’s when you know they’re done. Let them cool on the pan for a couple of minutes before serving warm.
Storage & Freshness Guide
- Fridge: Store cooled biscuits in an airtight container for up to 3 days.
- Freezer: Freeze baked biscuits in a single layer, then bag for up to 3 months.
- Reviving: Reheat in foil at 180°C (350°F) for 5–10 minutes until warm.
Serving Suggestions
Complementary Dishes
- Creamy tomato soup — The tangy, rich soup is a classic pairing that lets the cheesy, herby biscuits shine when dipped.
- Herb-roasted chicken — These biscuits soak up the savory pan juices beautifully, making every bite a comfort food dream.
- Spring salad with lemon vinaigrette — The bright, zesty salad cuts through the richness of the biscuits for a balanced plate.
Drinks
- Iced black tea with lemon — Its crisp, refreshing quality cleanses the palate between bites of the rich, cheesy biscuits.
- Chardonnay or a light white wine — The buttery notes in the wine mirror the biscuit’s flavor, creating a harmonious sip.
- Sparkling water with a twist of lime — The effervescence offers a light contrast that keeps everything feeling fresh and not too heavy.
Something Sweet
- Lemon curd and fresh berries — The bright, citrusy curd and sweet berries provide a lovely, tangy counterpoint to the savory biscuits.
- Honey butter — Simply whip softened butter with a drizzle of honey—slather it on warm biscuits for a sweet-salty treat.
- Vanilla bean ice cream — Serve a scoop alongside a split, warm biscuit for a playful, sweet-and-savory dessert that’s unexpectedly delicious.
Top Mistakes to Avoid
- Using warm ingredients. If your butter or buttermilk isn’t cold, the biscuits will spread too much and won’t rise properly, resulting in a denser texture.
- Overmixing the dough. Stirring too much develops gluten, which can make your biscuits tough instead of tender and flaky. Mix just until combined.
- Twisting the cutter. Press straight down when cutting out biscuits. Twisting seals the edges, which prevents them from rising tall and proud in the oven.
- Baking on a warm tray. Always use a cool baking sheet. If you reuse a warm one, the butter will start melting before the biscuits even go in the oven.
Expert Tips
- Tip: Freeze your butter, then grate it directly into the flour. This distributes the fat more evenly and makes the cutting-in process much quicker and easier.
- Tip: If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 180 ml of milk. Let it sit for 5 minutes until it curdles slightly.
- Tip: For extra flavor, add a pinch of smoked paprika or a dash of Worcestershire sauce to the dry ingredients—it gives a subtle depth that pairs wonderfully with the cheddar.
- Tip: If you want taller biscuits, chill the cut biscuits on the baking sheet for 10 minutes before baking. This re-firms the butter and helps them hold their shape better in the oven.
- Tip: Brush the tops with melted garlic butter right after they come out of the oven. It adds an extra layer of flavor and keeps the tops soft and shiny.
FAQs
Can I make these biscuits ahead of time?
Yes, absolutely! You can prepare the dough, cut out the biscuits, and arrange them on a baking sheet. Cover tightly with plastic wrap and refrigerate for up to 24 hours before baking. You can also freeze the unbaked biscuits on a tray until solid, then transfer to a zip-top bag. Bake from frozen, adding 2–3 extra minutes to the baking time.
Why did my biscuits turn out dense?
Dense biscuits are usually the result of overmixing the dough or using warm ingredients. When you overmix, you develop gluten, which makes them tough. Also, if the butter melts before baking, it won’t create steam pockets for lift. Always handle the dough gently and keep everything cold for the best texture.
Can I use self-rising flour instead?
You can, but you’ll need to adjust the recipe. Self-rising flour already contains baking powder and salt, so omit those from the dry ingredients. The results will be slightly different in texture, but still delicious. Just note that self-rising flour can vary by brand, so the rise might not be as consistent.
How should I store leftover biscuits?
Store completely cooled biscuits in an airtight container at room temperature for up to 2 days. To reheat, wrap them in foil and warm in a 180°C (350°F) oven for 5–10 minutes. For longer storage, freeze them in a single layer, then bag them—they reheat beautifully straight from the freezer.
Can I add other mix-ins like bacon or jalapeños?
Definitely! Crumbled cooked bacon or finely diced jalapeños are fantastic additions. Just make sure any add-ins are cooled and patted dry to avoid introducing extra moisture into the dough. I’d start with ¼ cup of either and adjust to your taste—they add a wonderful savory or spicy kick.
Cheddar Herb Biscuits
Make the best Cheddar Herb Biscuits in just 30 minutes! This easy recipe yields flaky, cheesy, and savory biscuits every time. Get the recipe now!
Ingredients
For the Ingredients
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240 g all-purpose flour
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1 tbsp baking powder
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1 tsp granulated sugar
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¾ tsp kosher salt
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½ tsp garlic powder
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115 g cold unsalted butter (cubed)
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120 g sharp cheddar cheese (shredded)
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2 tbsp fresh chives (finely chopped)
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1 tbsp fresh parsley (finely chopped)
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180 ml cold buttermilk
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1 large egg (for brushing (optional))
Instructions
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Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and garlic powder.01
-
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.02
-
Toss in the shredded cheddar cheese and chopped herbs, stirring gently to combine. Make a well in the center and pour in the cold buttermilk. Stir with a wooden spoon or spatula just until a shaggy dough forms.03
-
Turn the dough out onto a lightly floured surface. Gently pat it into a 2 cm thick rectangle. Fold the dough in half, then pat it down again. Repeat this folding process once more.04
-
Use a floured 6 cm round cutter to stamp out biscuits. Press straight down without twisting. Gather the scraps, pat them together gently, and cut out more biscuits until all the dough is used.05
-
Arrange the biscuits on the prepared baking sheet, leaving about 2 cm between them for spreading. If you want extra golden tops, whisk the egg with a splash of water and brush it lightly over each biscuit.06
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Bake for 13–15 minutes, or until the tops are golden and the biscuits have puffed up nicely. Let them cool on the pan for a couple of minutes before serving warm.07
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