Cheesy Herb Biscuits Recipes

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SAVORY CHEESE AND HERB BISCUITS



Savory Cheese and Herb Biscuits image

Not too long ago, a woman was judged by how her biscuits turned out. If you baked great biscuits, you could be guaranteed to be Good Wife Material! Well, times have changed for women but that doesn't mean that we still can't cobble up a GREAT biscuit to serve to family and friends. The base recipe is for a specific cheese/herb mixture but I have listed many variations that I have made throughout the years at the bottom of the directions. I came up with this recipe because I was tired of "cheese" biscuits where you could NEVER taste the cheese! They use shredded cheese; mine calls for chunks of cheese. This is especially tasty when the cheese chunks melt on the baking sheet, producing browned and crispy cheese bits! Please note: I have used this recipe for years and shared it with 100% success with many friends. PLEASE read the NOTE section in the Directions if you've never made biscuits. It contains all the Hints & Secrets to GREAT biscuit success! Bon Appetite!

Provided by The_Swedish_Chef

Categories     Breads

Time 44m

Yield 18 2.5 inch biscuits

Number Of Ingredients 12

2 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1 teaspoon salt
1 tablespoon fresh ground black pepper (MUST be freshly ground or forget it!)
1 dash cayenne pepper (no more than 1/8 teaspoon! )
8 tablespoons butter (Soft, cut into 1 tablespoon amounts to easily work into the dough)
1 cup buttermilk (Do NOT use "soured milk"! It will NOT turn out the same!!!!! I have access to Gourmet Buttermilk but)
1 cup extra-sharp cheddar cheese (cut into tiny cubes the size of garden peas. The recipe sifter does not recognize this brand, but th)
1/2 cup chives, snipped into tiny pieces (I ended up wanting to use the entire plastic package of chives, which equalled about 3/4 cup lightly)
2 tablespoons heavy cream (Half and Half, Whipping Cream(for spreading on top of the biscuits before they go into the oven)

Steps:

  • Notes on how to make STELLAR biscuits:.
  • 1) Spoon flour into a dry measuring cup and level off with the straight edge of a metal knife. DON'T use a liquid measuring cup or you'll end up with too much flour and rock hard biscuits!
  • 2) I find it easier to incorporate room-temperature butter into my dry ingredients but then put the bowl with flour/butter back into the refrigerator for 10-15 minutes to chill the mixture. The colder your butter is, the higher your biscuits will end up. If you want to work with cold butter, this step is NOT necessary.
  • 3) Shake the carton of buttermilk before measuring and make sure the buttermilk is COLD! It keeps the butter cold, and you have a lighter, fluffier biscuit.
  • 4) Dust the work surface with All-Purpose flour when rolling and shaping the dough. (Leavening in Self-Rising flour leaves a bitter taste on the outside of the biscuit.).
  • 5) Cut STRAIGHT DOWN with a sharp biscuit cutter! Do NOT twist the cutter or you'll be sealing the edges of the biscuits and reduce the rise of them. Ditto on using a glass to cut out biscuits: both sides of the cutter need to be open to allow air to exit as you press down. The glass ends up sealing the edges of the biscuit.
  • Directions:.
  • Preheat oven to 450-degrees F.
  • In a very large bowl combine all the dry ingredients: Flour, Baking Powder, Baking Soda, Sugar, Salt, Black Pepper and Cayenne Pepper. Stir well to evenly distribute the ingredients.
  • Drop the cut tablespoons of butter all around the flour mixture. Cut in butter using a pastry cutter until mixture is about the size of peas or very crumbly. Cover and chill in the refrigerator for 10-15 minutes to allow the butter to become hard; this will aid in having a very flaky biscuit.
  • Add the cheese chunks and chives to the chilled butter/flour mixture. Stir to coat them well with the flour.
  • Stir in buttermilk only until dough holds together very slightly, about 30 seconds. DO NOT OVER STIR! THIS IS THE SECRET TO INCREDIBLY FLUFFY AND LIGHT BISCUITS! The dough should "hold together" but still be very lofty and NOT packed down!
  • Turn dough out onto a floured board, kneading dough a few times (about 3-4 times) and then pat into a 5-inch x 9-inch rectangle; Sprinkle top of dough with a small amount of additional flour and fold into thirds like a letter. Repeat entire process 2 more times, beginning with pressing into a 3/4" inch-thick dough rectangle again.
  • Press or pat dough into a 1/2 inch thickness on a lightly floured surface; Dip edges of 2.5-inch biscuit cutter into flour and cut out a biscuit.DO NOT TWIST THE CUTTER! JUST PRESS FIRMLY DOWN, ONCE. Transfer to a parchment-lined baking sheet, placing biscuits side by side so they touch. Continue with existing dough. With the scraps, very lightly press dough together to form another rectangle and continue cutting out the biscuits. Caution! The MORE you work the dough and manhandle it, the tougher your biscuits will become so work with a very light hand when pushing the dough back together.
  • Brush tops of biscuits lightly with cream.
  • Bake for 14-16 minutes or until biscuits are lightly browned. Take out of oven by sliding the parchment paper with biscuits attached, onto table or counter top. Allow to sit for ONLY 1 minute, and transfer to a wire rack to cool for only a couple of minutes before serving. Caution! Moisture really builds up on the bottom of these biscuits, which is why they only sit on the parchment paper for 1 minute. Cooling on the rack for 2-3 minutes allows the cheese to set enough that it does NOT burn a person's mouth when eating it!
  • VARIATIONS ON BISCUITS:.
  • 1) Feta-Oregano or Marjoram: Stir 4-8 ounces of crumbled feta cheese and 1 teaspoon of either oregano or marjoram into the chilled butter/flour mixture before adding the buttermilk. Proceed with recipe as directed.
  • 2) Bacon-Cheddar: Stir 6 cooked, drained, cooled and crumbled slices of bacon into the chilled butter/flour mixture along with 1/2 a cup of cubed Cheddar Cheese. Omit chives. Proceed with recipe as directed.
  • 3) Gruyere-Rosemary: Stir in 1 cup of cubed Gruyere cheese and 1/2 tablespoon of fresh, snipped rosemary into the chilled butter/flour mixture. Use 1/4 cup of snipped chives and 1/2 tablespoon of freshly ground black peper. Proceed with recipe as directed.
  • 4) Havarti-Dill: Stir in 1 cup of cubed Havarti cheese with 1 tablespoon of freshly snipped dill into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
  • 5) Pimento Cheese: Stir in 1 cup cubed Sharp Cheddar Cheese with 1-4 ounce jar of DRAINED and patted dry Pimento into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
  • 6) The ONE failure that I had was with Pepperjack Cheese. The actual cheese is too mild to taste in the end results and the remaining hot peppers were too much for the biscuit. Avoid this combination!

CHEESY HERB BISCUITS



Cheesy Herb Biscuits image

How would I describe these...hmmm...those biscuits from "that" fish place with a little BAM! :) Hmm...I hadn't thought to put any of Emeril's Essence in, but we could try that, too!

Provided by PalatablePastime

Categories     Breads

Time 24m

Yield 10 biscuits

Number Of Ingredients 8

2 cups biscuit and baking mix (I prefer Bisquick)
2/3 cup milk
1/2 cup shredded cheddar cheese
1/4 teaspoon garlic powder
1/2 teaspoon dried leaf marjoram
1 teaspoon parsley flakes
1/4 cup butter or 1/4 cup margarine, melted
1/4 teaspoon garlic powder

Steps:

  • Preheat oven to 350 degrees.
  • Combine baking mix, milk, cheese, garlic powder, and herbs; stir until just moistened.
  • Drop by heaping tablespoonfuls onto an ungreased baking sheet; bake 12-14 minutes or until light brown.
  • Melt butter; infuse with 1/4 tsp.
  • garlic powder.
  • Brush biscuits with garlic butter after they come out of oven; serve hot.

Nutrition Facts : Calories 190.7, Fat 11.1, SaturatedFat 5.5, Cholesterol 20.9, Sodium 386.1, Carbohydrate 19.2, Fiber 2.5, Sugar 3.1, Protein 4.6

GINA'S CHEDDAR AND HERB BISCUITS



Gina's Cheddar and Herb Biscuits image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 25m

Yield 12 to 15 biscuits

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cayenne pepper
2 tablespoons freshly chopped chives
1 tablespoon freshly chopped parsley leaves
3/4 cup grated sharp yellow Cheddar
1 cup buttermilk
4 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl, mix flour, baking powder, salt, sugar, and cayenne together using a whisk. Add the herbs, cheese and buttermilk. Stir together until dough forms. Once dough has formed, using an ice cream scooper, scoop out dough onto baking tray. With a brush, lightly butter tops. Bake for 15 minutes.

CHEDDAR-THYME FLAKY BISCUITS



Cheddar-Thyme Flaky Biscuits image

Anxious to utilize my herb garden, I took advantage of my favorite biscuit recipe -- excellent with chicken and salad!

Provided by laura902

Categories     Bread     Quick Bread Recipes     Biscuits

Time 25m

Yield 10

Number Of Ingredients 9

2 cups flour
4 teaspoons baking powder
3 tablespoons white sugar
½ teaspoon salt
½ teaspoon cream of tartar
½ cup butter or margarine
¾ cup milk
½ cup shredded Cheddar cheese
1 tablespoon chopped fresh thyme

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms.
  • Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet.
  • Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.

Nutrition Facts : Calories 220.4 calories, Carbohydrate 24.4 g, Cholesterol 31.8 mg, Fat 11.7 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 7.3 g, Sodium 419.9 mg, Sugar 4.7 g

RED LOBSTER® CHEDDAR BISCUITS



Red Lobster® Cheddar Biscuits image

I made these with baked potato soup and loved it. Great addition! I gave them to a friend and he said they tasted just like the ones at Red Lobster®. The recipe will yield more if made into smaller biscuits. They are best served fresh out of the oven.

Provided by cookingmaniac

Categories     Bread     Quick Bread Recipes     Biscuits

Time 25m

Yield 6

Number Of Ingredients 9

2 cups all-purpose flour
1 cup shredded Cheddar cheese
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon garlic powder
⅔ cup milk
⅓ cup butter
1 large egg
2 tablespoons melted butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a baking sheet.
  • Combine flour, Cheddar cheese, baking powder, salt, and garlic powder in a bowl.
  • Combine milk, 1/3 cup butter, and egg in a separate bowl. Mix into the flour mixture until chunky; be careful not to over-mix the batter.
  • Drop batter by tablespoonfuls onto the prepared baking sheet.
  • Bake in the preheated oven for 10 minutes. Brush melted butter on top and continue baking until golden brown, about 5 minutes more.

Nutrition Facts : Calories 379 calories, Carbohydrate 34 g, Cholesterol 90.2 mg, Fat 22.1 g, Fiber 1.2 g, Protein 11.1 g, SaturatedFat 13.5 g, Sodium 795.9 mg, Sugar 1.6 g

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Top Asked Questions

How to cook Cheddar herb biscuits?
Cheddar Herb Biscuits are flavorful with a flaky crust on top and a tender delicious center. They are loaded with cheddar cheese, buttermilk, and fresh herbs. Perfect for everyone. Preheat the oven to 450 degrees F. and grease or spray a cast-iron skillet with cooking spray.
What kind of cheese do you use for Herb biscuits?
Cheese and Herb Biscuits are a delicious combination of fresh herbs, parmesan and mozzarella cheese! This recipe is perfect to enjoy as a side dish or a snack! Preheat oven to 400°F. Cover an insulated baking sheet with parchment paper or a silicone baking mat.
How to make biscuits with cheese and butter?
In small bowl, mix melted butter, dill weed and garlic powder. Separate each can of dough into 5 biscuits; cut each biscuit into fourths. Coat half of the biscuit pieces in butter mixture; arrange in pan. Sprinkle 2 cups of the cheese over dough. Coat remaining dough pieces in butter mixture; place over cheese. Sprinkle with remaining cheese.
How do you make herb biscuits with Sage?
Press a sage leaf (or small thyme sprig or rosemary sprig) on top of each biscuit, then lay a sheet of baking paper over the whole baking sheet. Roll a rolling pin gently over the biscuits, pressing down lightly to secure the herb leaves.

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