Fluffy Cheddar and Herb Biscuits
This post may contain affiliate links, please see our privacy policy for more information.
Few things can rival the buttery, flaky goodness of a freshly baked biscuit, especially when it’s packed with sharp cheddar and fragrant herbs. These Fluffy Cheddar and Herb Biscuits are the ultimate comfort side, perfect for pairing with soups, stews, or hearty breakfasts. Each bite combines a tender, melt-in-your-mouth texture with the savory flavors of sharp cheddar cheese and fresh herbs, creating a balance of flavors that’s both simple and satisfying. Whether you’re preparing for a cozy brunch or an easy weeknight dinner, these biscuits are a delicious addition that can elevate any meal.
Why You’ll Love These Biscuits:
Easy to Make: With simple ingredients and minimal prep, these biscuits come together in just a few steps, making them a quick addition to any meal.
Incredibly Fluffy & Buttery: By incorporating cold butter and buttermilk, these biscuits achieve a wonderfully light, soft texture with a flaky, buttery finish. These biscuits always turn out perfectly with delicious flaky layers!
Packed with Flavor: Sharp cheddar and your choice of fresh herbs bring a depth of flavor that’s earthy and comforting, perfect for any season.
Versatile Side Dish: These biscuits pair beautifully with so many meals – serve them with soups, roasts, or as a base for breakfast sandwiches. I personally love serving them alongside my Campfire Beer Battered Catfish!
Gathering Ingredients:
Flour. For this recipe, all-purpose flour works best!
Baking Powder.
Baking Soda.
Salt. I prefer to use kosher salt in my recipes. If you are using table salt or sea salt, increase the salt by 1/4 teaspoon.
Butter. I like to use salted butter in my recipes, but you can use unsalted butter if that is what you have on hand. Make sure that your butter is cold!
Cheddar Cheese. I like to use sharp yellow cheddar cheese for these biscuits, but a more mild cheddar or even white cheddar is delicious, too!
Fresh Herbs. Fresh herbs really make this recipe incredible. Dried herbs can be substituted, just make sure to decrease the amount to 2 to 3 tablespoons of dried herbs. You will also want to make sure that any of your dried herbs like rosemary are finely chopped!
Buttermilk. Buttermilk helps to activate the baking soda in this recipe, which causes the biscuits to puff and rise while baking. If you do not have buttermilk on hand, you can make your own by adding 1 tablespoon (15 ml) of lemon juice or white vinegar to a measuring cup and then filling the rest with regular milk until it reaches 1 cup (240 ml) of liquid. You may have to reduce the amount of milk overall, as buttermilk tends to be thicker than regular milk.
How to Make Cheddar and Herb Biscuits:
Step One: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. With a pastry blender or fork, cut in the cubed butter until the mixture forms coarse crumbs about the size of a large pea, about 2 to 3 minutes. Then, stir in the cheddar cheese and fresh herbs until they are well coated in the flour and butter mixture, about 1 to 2 minutes.
Step Two: Make a well in the center of the dry ingredients and pour the buttermilk into the well. With a wooden spoon or fork, begin blending the buttermilk into the dry ingredients until a solid piece of dough forms. Finish kneading the dough gently with your hands until there are no longer any dry bits in the bowl, about 1 to 2 minutes. Be careful not to over-work the dough.*
Step Three: Turn the dough out onto the counter. Pat the dough out into a 5 x 5-inch (12 x 12-cm) square. With a sharp knife or bench scraper, cut the dough in half. Layer the two pieces on top of each other and press the dough out again, then cut in half. Repeat this process 2 more times. This process creates the flaky layers in the dough!
Step Four: Pat or roll out the dough to about 1/2-inch (1-cm) thick. Cut straight down through the dough with a 3-inch (8-cm) biscuit cutter. Bring the scraps back together and knead gently, cutting the remaining dough into more biscuits. Try to knead the dough back together as little possible!
Step Five: Arrange the biscuits on the parchment lined baking sheet about 1 to 2-inches (2.5 to 5-cm) apart and bake for 20 minutes or until golden brown and cooked through. Remove the biscuit from the oven and immediately brush with the melted butter. Serve the biscuits hot or keep them warm before serving!
Tips for Making Perfect Cheddar Biscuits:
Keep Your Butter Cold: Cold butter creates steam pockets as the biscuits bake, resulting in a flaky texture. Try cutting and chilling the butter right before use for the best results, or pop it into the freezer for about 5 to 10 minutes.
Avoid Overmixing: Mixing the dough too much can make the biscuits tough. Stop mixing as soon as the dough comes together for a tender texture.
Customize Your Herbs: Experiment with different fresh herbs like dill, basil, or oregano, depending on your personal taste or what pairs best with your meal.
Grate Your Own Cheese: Pre-shredded cheese often has anti-caking agents that can affect the texture of the biscuits. Freshly grated cheddar melts better and has a richer flavor.
Final Thoughts:
These Fluffy Cheddar and Herb Biscuits are an ideal way to add warmth and comfort to any meal. Each bite is packed with buttery, cheesy goodness and a hint of fresh herbs, making them irresistible for family gatherings, cozy dinners, or weekend brunches. Embrace the joy of homemade baking with this easy and delicious biscuit recipe—you might just find yourself making them again and again!
xoxo Kayla
Fluffy Cheddar and Herb Biscuits
Ingredients
- 2 1/4 cups (156 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup (116 g) salted butter, cold and cut into 1/2-inch (1-cm) cubes
- 1 cup (113 g) sharp cheddar cheese, shredded
- 1/2 cup (32 g) minced fresh herbs such as parsley, dill, thyme, rosemary, etc.
- 1 cup (240 ml) buttermilk, cold
- 1/4 cup (60 ml) melted salted butter, for brushing
Instructions
- Preheat the oven to 425° F (218° C). Prepare a large baking sheet with parchment paper and set this aside for now.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- With a pastry blender or fork, cut in the cubed butter until the mixture forms coarse crumbs about the size of a large pea, about 2 to 3 minutes. Then, stir in the cheddar cheese and fresh herbs until they are well coated in the flour and butter mixture, about 1 to 2 minutes.
- Make a well in the center of the dry ingredients and pour the buttermilk into the well. With a wooden spoon or fork, begin blending the buttermilk into the dry ingredients until a solid piece of dough forms. Finish kneading the dough gently with your hands until there are no longer any dry bits in the bowl, about 1 to 2 minutes. Be careful not to over-work the dough.*
- Turn the dough out onto the counter. Pat the dough out into a 5 x 5-inch (12 x 12-cm) square. With a sharp knife or bench scraper, cut the dough in half. Layer the two pieces on top of each other and press the dough out again, then cut in half. Repeat this process 2 more times. This process creates the flaky layers in the dough!
- Pat or roll out the dough to about 1/2-inch (1-cm) thick. Cut straight down through the dough with a 3-inch (8-cm) biscuit cutter. Bring the scraps back together and knead gently, cutting the remaining dough into more biscuits. Try to knead the dough back together as little possible!
- Arrange the biscuits on the parchment lined baking sheet about 1 to 2-inches (2.5 to 5-cm) apart and bake for 20 minutes or until golden brown and cooked through. Remove the biscuit from the oven and immediately brush with the melted butter. Serve the biscuits hot or keep them warm before serving!
- To save the biscuits, it's best to keep them in an airtight container at room temperature. They should last for about 3 to 5 days, depending on the climate of your home.
Notes
*The more you over-work biscuit dough, the less tender the final biscuits will be. Try to only knead the dough until it just comes together. It is okay if the dough is still a bit crumbly!
TO FREEZE BISCUITS: These biscuits can be frozen before or after baking to enjoy later! To freeze them before baking, cut the biscuits out. Arrange the biscuits on a baking sheet without touching and place the baking sheet into the freezer. Flash freeze the biscuits until completely frozen, about 3 hours or more. Once fully frozen, place the biscuits into a freezer bag, label, and store until ready to bake. To bake, you can either bake them from frozen or thaw in the refrigerator and bake as normal. When baking from frozen, you may have to increase the bake time by about 3 to 5 minutes.
Nutrition Facts
Calories
239Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
