Cheddar Herb Biscuits
These Cheddar Herb Biscuits are soft, buttery, and full of flavor. Each bite is rich with melted cheddar and aromatic herbs—perfect for serving alongside soups, stews, or as a warm snack straight from the oven. The recipe is simple, quick, and yields bakery-quality biscuits with a golden crust and fluffy interior.
Ingredients
All-purpose flour – 2 cups (250 g)
Baking powder – 1 tablespoon
Sugar – 1 teaspoon
Salt – ½ teaspoon
Cold unsalted butter – ½ cup (1 stick or 115 g), cubed
Shredded sharp cheddar cheese – 1 cup (100 g)
Dried parsley – 1 teaspoon
Dried thyme – ½ teaspoon
Garlic powder – ½ teaspoon
Cold milk or buttermilk – ¾ cup (180 ml)
Optional topping: Melted butter mixed with a pinch of garlic powder and herbs for brushing after baking
Instructions
- Preheat the oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with butter. - Mix dry ingredients:
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Add the parsley, thyme, and garlic powder. Stir until the herbs and seasonings are evenly distributed throughout the flour. - Cut in the butter:
Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, quickly cut or rub the butter into the flour until the mixture resembles coarse crumbs with small pea-sized bits of butter remaining. These little pieces of butter are what make the biscuits flaky when baked. - Add cheese:
Stir in the shredded cheddar cheese until it’s evenly mixed into the flour. This helps the cheese distribute nicely in every biscuit. - Combine with milk:
Pour in the cold milk or buttermilk all at once. Using a fork or spatula, gently stir just until the dough starts to come together. Do not overmix—the dough should be soft and slightly sticky. - Shape the biscuits:
Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about ¾ inch (2 cm) thick. Fold it in half once or twice to create flaky layers, then pat it out again to ¾ inch thick. Using a biscuit cutter or a glass, cut out biscuits and place them on the prepared baking sheet about 1 inch apart. Gather the scraps, reshape, and cut again until all dough is used. - Bake to golden perfection:
Place the baking sheet in the preheated oven and bake for 12–15 minutes, or until the biscuits rise and turn a beautiful golden brown on top. Keep an eye on them during the last few minutes so they don’t overbake. - Add buttery finish:
If desired, brush the tops of the warm biscuits with melted butter mixed with garlic powder and herbs for an extra layer of flavor and shine. - Serve and enjoy:
Let the biscuits cool slightly on a wire rack before serving. They’re best enjoyed warm, straight from the oven.
