Easy Cheddar Biscuits With Fresh Herbs Recipes

CHEESY HERB DROP BISCUITS

Steps:

• Preheat oven to 400°F. Cover an insulated baking sheet with parchment paper or a silicone baking mat.
• In a large mixing bowl, whisk together the flour, baking powder, salt, fresh herbs and garlic.
• Add the milk, cheeses and vegetable oil. Do not over mix, only until wet.
• Drop the biscuit dough into 12 even dollops on the baking sheet
• Bake for 15 minutes until until tops are lightly browned. Lightly baste each biscuit top with melted butter using a pastry brush.
• If you've made this recipe, come back and let us know how it was in the comments or ratings!

GINA'S CHEDDAR AND HERB BISCUITS

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 HERB BISCUITS

Steps:

• Preheat the oven to 450 degrees F. and grease or spray a cast-iron skillet with cooking spray.
• In a medium bowl, whisk together the all-purpose flour, baking powder, sugar, cream of tartar, and salt. Set aside.
• In a separate small bowl, whisk together the egg, milk, cheddar cheese, and chopped fresh herbs. Set aside.
• Using a fork or pastry cutter, cut the cubed cold butter into the flour mixture until it resembles a coarse meal and the butter is about the size of a pea.
• Mix the egg mixture into the flour mixture using a wooden spoon until it comes together to form a loose dough ball.
• Roll the dough into a ball, flour a clean work surface, and then using a rolling pin. Roll out the dough and cut the biscuits using a biscuit cutter or anything with a round shape.
• Place the cut biscuits into the prepared pan and bake for 10 to 15 minutes, until the tops of the biscuits are golden brown.
• Brush the tops of the biscuits with additional butter if you would like and serve immediately.

CHEDDAR AND HERB BISCUITS

Steps:

• Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok - the biscuits will be tough if they are overmixed).
• Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden.
• While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt.
• Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

FLUFFY HERB DROP BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder, salt and baking soda. In another bowl, whisk buttermilk, oil, basil and rosemary; stir into dry ingredients just until moistened., Drop by rounded tablespoonfuls 2 in. apart onto an ungreased baking sheet. Bake 10-12 minutes or until light brown. Serve warm.

FLAKY BISCUITS WITH HERB BUTTER

Steps:

• In a small bowl, combine the first 7 ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet., Bake at 425° for 8-12 minutes or until golden brown., Meanwhile, in a small bowl, beat the butter ingredients until blended; serve with warm biscuits.