Biscuits are one of my favorite comfort foods! What’s even better is that biscuits are actually really easy to make, and they are easy to customize as well! I decided to try some biscuits with extra flavor, so I added sharp cheddar and a mixture of herbs. The result? These biscuits are so yummy! I love the strong flavor from the sharp cheddar combined with the mixture of flavorful herbs.

These are perfect by themselves, but adding a little butter or even making a little sandwich out of them takes them to a whole other level of yum. I made homemade meatballs and these biscuits ended up making the perfect bun for my meatball slider (see below).

Let’s make some biscuits!

Equipment:

• Plate
• Grater
• Large mixing bowl
• Fork or spoon
• Measuring Cups
• Measuring Spoons
• Liquid measuring cup
• Rolling Pin
• Circle Cutter, approximately 2 1/2 inches in diameter
• Baking sheet pan
• Parchment paper
• Small bowl
• Pastry or silicone brush

Ingredients:

• 1 stick (1/2 cup) frozen unsalted butter
• 2 1/2 cups all-purpose flour, plus more for dusting
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 2-4 tablespoons butter, melted

Instructions:

1. Preheat the oven to 400°F. Grate one stick of frozen butter onto a plate. I saw this technique in a Southern Living buttermilk biscuit video and liked how my biscuits turned out when I tried it. Once you are done, set the butter aside.
2. To a large mixing bowl, add the all-purpose flour, baking powder, baking soda, salt, ground black pepper, dried parsley, dried sage, dried thyme, and dried rosemary. Mix this until just combined.
3. Add the butter into the flour mixture, making sure that all of the butter gets coated in the flour mixture. Break apart any butter clumps so that the butter is more evenly dispersed.
4. Place this mixture into the freezer for at least 10 minutes to ensure that the butter is very cold.
5. After removing the bowl from the freezer, add the sharp cheddar cheese and mix it into the flour mixture.
6. Finally, add 1 cup of cold buttermilk and mix until the biscuit dough comes together, about 1-2 minutes.
7. Lightly flour the work surface and add turn the dough onto the surface. Use a lightly floured rolling pin to roll the dough into a rectangle. Fold the dough into thirds and then rotate it 90 degrees. Once again, roll the dough into a long rectangle and fold it into thirds. Repeat this process two more times.
8. Roll the dough out so that it is approximately ½ an inch thick. Use a circle cutter approximately 2 to 2 ½ inches in diameter to cut the dough. Re-roll the excess dough in order to cut more biscuits.
9. Place the biscuits on a parchment paper lined baking sheet right next to each other. Bake for approximately 22-25 minutes, or until the tops of the biscuits are browned. Brush butter onto the top of the biscuits and bake for an additional 2-3 minutes.

Cheddar & Herb Buttermilk Biscuits

Recipe by Carly PrestonCourse: Breakfast, Lunch, DinnerDifficulty: Easy

Servings

15

biscuits

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Ingredients

• 1 stick (1/2 cup) frozen unsalted butter

• 2 1/2 cups all-purpose flour, plus more for dusting

• 2 1/2 teaspoons baking powder
  

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon dried parsley

• 1/2 teaspoon dried sage

• 1/2 teaspoon dried thyme

• 1/4 teaspoon dried rosemary

• 2-4 tablespoons butter, melted

Directions

• Preheat the oven to 400°F. Grate one stick of frozen butter onto a plate. I saw this technique in a Southern Living buttermilk biscuit video and liked how my biscuits turned out when I tried it. Once you are done, set the butter aside.
• To a large mixing bowl, add the all-purpose flour, baking powder, baking soda, salt, ground black pepper, dried parsley, dried sage, dried thyme, and dried rosemary. Mix this until just combined.
• Add the butter into the flour mixture, making sure that all of the butter gets coated in the flour mixture. Break apart any butter clumps so that the butter is more evenly dispersed.
• Place this mixture into the freezer for at least 10 minutes to ensure that the butter is very cold.
• After removing the bowl from the freezer, add the sharp cheddar cheese and mix it into the flour mixture.
• Finally, add 1 cup of cold buttermilk and mix until the biscuit dough comes together, about 1-2 minutes.
• Lightly flour the work surface and add turn the dough onto the surface. Use a lightly floured rolling pin to roll the dough into a rectangle. Fold the dough into thirds and then rotate it 90 degrees. Once again, roll the dough into a long rectangle and fold it into thirds. Repeat this process two more times.
• Roll the dough out so that it is approximately ½ an inch thick. Use a circle cutter approximately 2 to 2 ½ inches in diameter to cut the dough. Re-roll the excess dough in order to cut more biscuits.
• Place the biscuits on a parchment paper lined baking sheet right next to each other. Bake for approximately 22-25 minutes, or until the tops of the biscuits are browned. Brush butter onto the top of the biscuits and bake for an additional 2-3 minutes.

Thank you so much for checking out this recipe! I hope that you give these biscuits a try! Let me know in the comments how you enjoyed these biscuits!