Cheddar and Herb Biscuits Recipe

Recipe & Text by Megan Crist
Photography and Styling by Michelle Smith

I’ve been diving into southern culture lately. I make a lot of multicultural dishes, but hello! I’m looking everywhere except where I am for something mouthwatering to make for dinner. The American South really does have its own repertoire of delicious food. Trust me when I tell you, I’ve done a lot of reading on the subject. I’m still no expert, partly because I’m vegetarian, but one of my favorites is, and always will be, the classic biscuit.

They say you can’t get a truly good biscuit outside of the South and I don’t know how true that is, since I’ve never actually had a biscuit outside of the south. So this is my savory biscuit recipe, for which I’ve learned many uses. It’s not just a vehicle for bacon, eggs, and cheese… Try topping casseroles or cobblers with biscuit dough for example. Crumbling day-old baked biscuits into tomato pie lends texture and keeps the sogginess away. It means cozy comfort food like this Tomato Florentine Soup (link) has an equally delicious and flavorful carb for dipping.

TIME 3 Hours

TOOLS

food processor

mixing bowl   

chef’s knife

measuring spoons

baking sheet

parchment paper or silpat

INGREDIENTS

4 cups all purpose flour

2 teaspoons salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ cup cheddar cheese

⅓ cup parmesan cheese

¼ cup chopped parsley or herbs of your choice

1 tablespoon sugar

½ teaspoon baking soda

1¾ teaspoon baking powder

8 ounces butter, ½ inch cubes, cold + 2 tablespoons for melting

2 tablespoons apple cider vinegar

8 ounces milk

METHOD

  1. Mix the herbs and dry ingredients in the food processor.
  2. Add the cold butter cubes and pulse a couple times.
  3. Pulse several more times while streaming in the liquid.
  4. Turn the dough out into the mixing bowl.
  5. Gently work the dough together by pressing, not by kneading. If you REALLY need more moisture to bring the dough together, try adding a dollop of sour cream or yogurt.
  6. Roll out dough to about ¾-1 inch thick. This is highly debatable, but there is a nice spring to this recipe.
  7. Layer the scraps on top of each other to roll out once more. There should be about 12 biscuits.
  8. Freeze biscuits at least 2 hours, or up to one month ahead.
  9. Preheat oven to 425F. When ready to bake, remove as many biscuits as needed from the freezer and brush the tops with melted butter. Do not defrost before baking.

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