Herb and Cheese Biscuits

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INTRODUCTION

Herb and Cheese Biscuits are warm, flaky bites that pair well with many meals. They bake fast and feel fancy with little work. You will find a soft inside, a light crust, and a fresh herb taste in each bite. This recipe uses simple pantry items and fresh herbs. It is a great way to turn basic flour and butter into a bright side dish.

These biscuits work well for breakfast, lunch, and dinner. They also make a nice snack with butter or jam. If you like simple party foods, try them next to small appetizers like cranberry cream cheese pinwheels with feta and herbs for a mild and fresh spread.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe because it is quick and forgiving. The dough mixes fast and you do not need special skills. The biscuits are tender because of the cold butter and the cream. Fresh herbs add bright flavor without extra work.

The cheese gives a savory, creamy taste that melts into the biscuit. You can change the cheese type or the herbs to match your mood. The recipe freezes well, so you can bake only what you need. The method of folding the dough makes layers. These layers give a soft pull-apart texture that feels like a treat.

HOW TO MAKE Herb and Cheese Biscuits

This method uses cold butter and light folding to make flaky layers. You will press the dough and fold it a few times to build layers. Do not overwork the dough. Mix until it just holds together.

Work on a cool surface and use a sharp cutter for neat edges. Chill the cut biscuits briefly so they hold shape when they hit the hot oven. Brush with cream and add a little flake salt to finish. The top will brown and the inside will stay soft.

EQUIPMENT NEEDED

• Large mixing bowl
• Box grater (for butter and cheese)
• Measuring cups and spoons
• Fork or pastry cutter (optional)
• Rolling pin or your hands to pat dough
• Round biscuit cutter or a cup
• Baking sheet
• Parchment paper
• Pastry brush

Ingredients You’ll Need :

2 cups all-purpose flour, 2 teaspoons baking powder, ¾ teaspoon sea salt, ½ teaspoon baking soda, 6 tablespoons frozen unsalted butter, grated, ¼ cup shredded Monterey Jack cheese, ¼ cup chopped fresh herbs, ½ cup heavy cream mixed with ¼ cup + 2 tablespoons water, heavy cream or half-and-half for finishing, flake salt for finishing

STEP-BY-STEP INSTRUCTIONS :

Preheat oven to 450 degrees. Line a baking sheet with parchment paper. In a large bowl, combine the flour, baking powder, salt, and baking soda. Add the butter, Monterey Jack cheese, and herbs, and stir to combine. Add the heavy cream and water mixture and stir until just combined. Turn out dough onto a lightly floured work surface and pat into a 1-inch thick rectangle. Fold the dough in half, turn it 90 degrees, and pat into a 1-inch thick rectangle. Repeat the process 2 more times, flouring your work surface as necessary to prevent sticking. Cut out biscuits with a round cutter and transfer to the prepared baking sheet. Press together scraps and cut out one or two more biscuits. Freeze biscuits for 15 minutes. Remove biscuits from the freezer and brush tops with heavy cream or half-and-half. Sprinkle with flake salt. Bake for 15-18 minutes or until golden brown. Serve warm or at room temperature.

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HOW TO SERVE Herb and Cheese Biscuits

Serve these biscuits warm from the oven for the best feel and flavor. They taste great with plain butter or herb butter. A small pat of soft butter melts into the warm crumb and is very good. You can also split a biscuit and add slices of ham or a poached egg for a quick breakfast sandwich.

For a light lunch, serve the biscuits with a bowl of soup or a green salad. Their mild cheese and herb notes match tomato soup, chicken soup, and creamy vegetable soups. If you want a party plate, place a few biscuits on the side of a cheese board with olives and pickles to balance the flavors.

STORAGE & FREEZING : Herb and Cheese Biscuits

To store at room temperature, place cooled biscuits in an airtight container for up to two days. Reheat in a warm oven for a few minutes to restore the crust. For longer storage, keep them in the fridge for up to five days.

To freeze, lay the cut and shaped biscuits on a tray and freeze until firm, about 15 minutes as the recipe says. Then move them to a freezer bag in a single layer. They will keep up to three months. Bake from frozen but add a few extra minutes to the bake time. Do not thaw; brush with cream and bake until golden.

SERVING SUGGESTIONS

• Serve with a bowl of stew, roasted chicken, or a simple salad for a full meal.
• Use the biscuits to soak up sauces and stews; they hold up well.
• Make small sliders with sliced turkey, a slice of cheddar, and a dab of mustard for a fast snack.
• For a brunch table, offer jams, honey, and soft cheese so guests can choose their topping.

If you plan a fall menu around rich, cheesy dishes, these biscuits pair well with heavy pasta. Try them next to a creamy baked pasta like five-cheese baked macaroni and cheese for a filling and cozy meal. The biscuits cut the richness with fresh herb notes.

VARIATIONS

You can change these biscuits in small ways to match taste or season.

• Cheese swaps: Use sharp cheddar, Parmesan, or Gruyère instead of Monterey Jack. Each cheese gives a new flavor.
• Herb choices: Try thyme, chives, rosemary, or a mix. Keep herbs fresh for the best taste.
• Add-ins: Fold in a small diced jalapeño for heat, or a few chopped sun-dried tomatoes for a sweet tang.
• Make them whole wheat: Replace up to half the flour with whole wheat for a nuttier biscuit.
• Make a sweet herb biscuit: Use less salt and add a tablespoon of honey to the wet mix, and skip the flake salt on top.

If you like a one-pot dinner with warm sides, you can build a simple plate with these biscuits and a creamy fall pasta like a stove-top pumpkin mac and cheese. The biscuits add a bright herb lift to a rich pasta.

FAQs

Q: Can I use frozen herbs?
A: Fresh herbs work best. You can use frozen in a pinch, but reduce the amount by half since frozen herbs lose some flavor.

Q: Why are my biscuits dense?
A: You may have over-mixed the dough. Mix until the ingredients just come together. Also, cold butter is key. If the butter melts, the biscuits can be heavy.

Q: Can I skip the folding steps?
A: Yes, but the folding creates layers and a lighter texture. If you skip folds, the biscuit will still taste good but will be less flaky.

Q: How do I get a golden top without burning the bottom?
A: Bake on the middle oven rack and use parchment on a light-colored baking sheet. Brushing the tops with cream gives a nice golden color.

Q: Can I make these dairy-free?
A: For dairy-free, use a plant-based cream and a dairy-free butter alternative that is firm when cold. Use a vegan shredded cheese or omit the cheese.

Q: How long will unbaked frozen biscuits keep?
A: Unbaked biscuits frozen in a bag will keep up to three months. Bake from frozen and add a few minutes to the baking time.

MAKE-AHEAD TIPS FOR Herb and Cheese Biscuits

You can shape the biscuits ahead of time and keep them chilled on a tray covered with plastic in the fridge for up to a day. For longer hold, freeze them on a tray until firm, then store in a bag. When ready to bake, brush tops with cream and bake from frozen. If you want to bake part now and part later, bake what you need and freeze the rest baked or unbaked.

If you plan a brunch, prepare the dry mix in a bag the night before. Grate the cold butter and keep it in the fridge. In the morning, mix the dry ingredients, add butter, herbs, and cream, then cut and bake. This method saves time when you are short on hands in the kitchen.

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