Cheese and Herb Biscuits

Fluffy cheese and herb biscuits taste good with anything. Packed with cheese and fresh herbs, these delightful biscuits take just 15 minutes of prep time

Jump to Recipe

Flaky and flavorful, tender cheese and herb biscuits make any meal better. Packed with 5 cheeses, fresh herbs, and buttermilk, these delightful biscuits take just 15 minutes of prep time. 

MORE RECIPES: Biscuits and Gravy Breakfast Casserole | Ultimate Chicken Casserole | Pot Roast

Cheese and Herb Biscuits

Any time is a good time to enjoy fluffy cheese and herb biscuits. Serve them for breakfast alongside some bacon and eggs, enjoy them as a side for dinner, or turn them into a slider for lunch. 

You don’t even need a meal to enjoy cheese and herb biscuits. Slather melted butter over the top and enjoy these mouth-watering biscuits whenever you want. Mix up some refreshing iced tea to wash them down. 

Your family may enjoy these biscuits so much that you’ll want to double the recipe so there's plenty for everyone. And just in case you do have any leftovers, they stay fresh on the counter for up to three days. 

• Flour - self-rising flour
• Cheese - Italian 5 cheese, shredded
• Rosemary - chopped rosemary
• Parsley - chopped parsley
• Pepper - ground pepper
• Garlic powder
• Butter - frozen butter
• Buttermilk

The key to making the biscuits with the best texture is to freeze the butter before you start. Then you can use a grater to grate your frozen butter into your recipe. As the butter melts and makes steam while the biscuits bake, the biscuits rise and make tall, flaky cheese and herb biscuits.  

When you place your biscuits on the cookie sheet, make sure they are touching each other. This helps keep them soft and tender while they bake. 

You can never have enough cheese in a cheese and herb biscuit, and you could make these biscuits extra cheesy by adding half a cup of extra sharp cheddar cheese. For a bit of tanginess, you can also add some parmesan cheese. 

How to Make Cheese and Herb Biscuits

FIRST STEP: Combine flour, cheese, rosemary, parsley, pepper, and garlic powder in a large bowl. Mix well.

SECOND STEP: Grate frozen butter on large holes on a box grater and stir into the flour mixture. Chill 10 minutes in the freezer.

THIRD STEP: Make well in the center of the mixture, add buttermilk. Stir until just combined. Knead in the bowl a couple of times to form a ball.

FOURTH STEP: Turn dough onto a lightly floured surface. Roll into a 1-inch high rectangle. Fold dough over so short ends meet. Repeat rolling and folding 2 more times.

FIFTH STEP: Cut with a 2-inch biscuit cutter. Do not twist the cutter or biscuits will not rise.

SIXTH STEP: Place on a baking sheet with parchment.

SEVENTH STEP: Freeze 10 minutes.

EIGHTH STEP: Remove from the freezer and bake at 450 degrees for 15 to 18 minutes or until golden brown.

Can I use all-purpose flour? 

No, this recipe won't work with regular all-purpose flour. Self-rising flour is pre-mixed with baking powder so your biscuits will rise. The baking powder is finely blended into the flour, and works really well for biscuits.

However, if you don't have self-rising flour, you can make a substitute by adding 1 ½ teaspoons of baking powder and ½ teaspoon of salt for every cup of all-purpose flour. 

For this recipe, add 4 cups all-purpose flour to a bowl. Then, add in 6 teaspoons of baking powder and 2 teaspoons of salt. Use a whisk to incorporate it as much as possible.

What can I add to my biscuits? 

Bacon makes everything better, including biscuits. Add some cooked and chopped bacon to your dough before baking. A clove of minced fresh garlic can be added to the recipe for extra flavor, and if you want some heat to your biscuits you could add a ¼ teaspoon of cayenne pepper.

Can I freeze cheese and herb biscuits? 

Biscuits can be wrapped in plastic and then stored in a freezer-safe bag or container for up to three months.  

How to Store Cheese and Herb Biscuits 

ON THE COUNTER:  Store leftover cheese and herb biscuits in an airtight container on the counter for up to three days.  
IN THE FREEZER: Wrap biscuits in plastic wrap and then place them into a freezer-safe bag or container. Store frozen biscuits for up to three months.

Cheese and Herb Biscuits

Fluffy cheese and herb biscuits taste good with anything. Packed with cheese and fresh herbs, these delightful biscuits take just 15 minutes of prep time

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

20 minutes mins

Total Time 50 minutes mins

Course Appetizer

Cuisine American

Servings 22 servings

Calories 182 kcal

Ingredients

  

1x2x3x

• 4 cups self-rising flour
• 1½ cups Italian 5 cheese shredded
• ¼ cup chopped rosemary
• ¼ cup chopped parsley
• 2 tsp ground pepper
• 1 tsp garlic powder
• ¾ cup frozen butter 1 ½ sticks
• 2 cups buttermilk

DIRECTIONS

 

• Combine flour, cheese, rosemary, parsley, pepper, and garlic powder in a large bowl. Mix well.
• Grate frozen butter on large holes on a box grater and stir into the flour mixture. Chill 10 minutes in the freezer.
• Make well in the center of the mixture, add buttermilk. Stir until just combined. Knead in the bowl a couple of times to form a ball.
• Turn dough onto a lightly floured surface. Roll into a 1-inch high rectangle. Fold dough over so short ends meet. Repeat rolling and folding 2 more times.
• Cut with a 2-inch biscuit cutter. Do not twist the cutter or biscuits will not rise.
• Place on a baking sheet with parchment.
• Freeze 10 minutes.
• Remove from the freezer and bake at 450 degrees for 15 to 18 minutes or until golden brown.

WATCH THIS RECIPE VIDEO

Notes

• Because this dough is soft and sticky, lightly flour your work surface, rolling pin, and hands as needed while rolling it out. Add only enough flour to prevent sticking, as too much can make the biscuits dense.
• Self-rising flour gives these biscuits their light, fluffy texture and already contains the baking powder and salt needed for the recipe. If you don't have self-rising flour, you can make your own by combining 2 cups all-purpose flour with 1 tablespoon baking powder and ½ teaspoon salt.
• Keep the butter as cold as possible before mixing it into the flour. Cold butter creates little pockets of steam as the biscuits bake, helping them rise into tender, flaky layers.
• Don't overwork the dough. Mix just until the ingredients come together, then gently roll and cut the biscuits for the softest texture.
• Chilling the cut biscuits in the freezer for 10 minutes before baking helps keep the butter cold, resulting in taller, flakier biscuits.
• For the best rise, press your biscuit cutter straight down into the dough without twisting. Twisting can seal the edges and prevent the biscuits from rising as high.

Nutrition

Calories: 182kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 121mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg

HAVE YOU TRIED THIS RECIPE?Follow me on Pinterest @bestblogrecipes