Savory Cheddar and Herb Biscuits with Fresh Herb Butter
- 3 cups All-Purpose Flour
- 1 tsp salt
- 1 Tbsp baking powder
- 1 Tbsp sugar
- 6 Tbsp cold cubed butter
- 1 1/4 cup buttermilk
- 1 Tbsp chopped chives
- 1 Tbsp chopped parsley
- 1 cup grated cheddar cheese, divided in half
- 1 stick salted butter
- 2 tsp fresh thyme, leaves picked
- 2 Tbsp chopped parsley
- Zest from 1 lemon
- Fresh cracked black pepper
From our ever popular Kids in the Kitchen class! Kids (and adults) love these light, fluffy and cheesy biscuits. Easy and fun to make and so good to eat!
Preheat your oven to 425°F.
Mix together the dry ingredients. With two knives, a pastry blender or your fingertips, cut or rub the butter in until the mixture looks like pebbles. Add the buttermilk, herbs and cheese. Mix quickly and gently for about 20 seconds until you have a soft dough.
There are several ways to shape these biscuits. You can drop them by the spoonful onto a lightly floured baking sheet, or for tidier shapes, fill the cups of a greased muffin tin about two- thirds full. For cut biscuits, pat the dough into a rectangle about 3/4-inch in thickness. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4-inch in thickness again. Cut into circles with a biscuit cutter for traditional, round biscuits. Or, to avoid leftover dough scraps, cut the dough into squares or diamonds with a bench or bowl scraper.
Place biscuits on a baking tray and sprinkle the tops with the remaining cheese. Bake for 15 to 20 minutes, until they’re lightly browned. Yield: about twelve 2 1/2-inch biscuits. Allow butter to come to room temperature. Mix all ingredients together in a small bowl until thoroughly mixed. Form and refrigerate until ready to use.