Cheese and Herb Biscuits

A close up of food, with Biscuit and Cheese

5 from 1 vote

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

Prep Time15

Cook Time15

Total Time50

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 182kcal

Author: Shauna

Ingredients

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

Instructions

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.

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.

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