Savory Cheese Herb Biscuits Recipes

CHEESY HERB DROP BISCUITS

Steps:

• Preheat oven to 400°F. Cover an insulated baking sheet with parchment paper or a silicone baking mat.
• In a large mixing bowl, whisk together the flour, baking powder, salt, fresh herbs and garlic.
• Add the milk, cheeses and vegetable oil. Do not over mix, only until wet.
• Drop the biscuit dough into 12 even dollops on the baking sheet
• Bake for 15 minutes until until tops are lightly browned. Lightly baste each biscuit top with melted butter using a pastry brush.
• If you've made this recipe, come back and let us know how it was in the comments or ratings!

SAVORY CHEESE AND HERB BISCUITS

Steps:

• Notes on how to make STELLAR biscuits:.
• 1) Spoon flour into a dry measuring cup and level off with the straight edge of a metal knife. DON'T use a liquid measuring cup or you'll end up with too much flour and rock hard biscuits!
• 2) I find it easier to incorporate room-temperature butter into my dry ingredients but then put the bowl with flour/butter back into the refrigerator for 10-15 minutes to chill the mixture. The colder your butter is, the higher your biscuits will end up. If you want to work with cold butter, this step is NOT necessary.
• 3) Shake the carton of buttermilk before measuring and make sure the buttermilk is COLD! It keeps the butter cold, and you have a lighter, fluffier biscuit.
• 4) Dust the work surface with All-Purpose flour when rolling and shaping the dough. (Leavening in Self-Rising flour leaves a bitter taste on the outside of the biscuit.).
• 5) Cut STRAIGHT DOWN with a sharp biscuit cutter! Do NOT twist the cutter or you'll be sealing the edges of the biscuits and reduce the rise of them. Ditto on using a glass to cut out biscuits: both sides of the cutter need to be open to allow air to exit as you press down. The glass ends up sealing the edges of the biscuit.
• Directions:.
• Preheat oven to 450-degrees F.
• In a very large bowl combine all the dry ingredients: Flour, Baking Powder, Baking Soda, Sugar, Salt, Black Pepper and Cayenne Pepper. Stir well to evenly distribute the ingredients.
• Drop the cut tablespoons of butter all around the flour mixture. Cut in butter using a pastry cutter until mixture is about the size of peas or very crumbly. Cover and chill in the refrigerator for 10-15 minutes to allow the butter to become hard; this will aid in having a very flaky biscuit.
• Add the cheese chunks and chives to the chilled butter/flour mixture. Stir to coat them well with the flour.
• Stir in buttermilk only until dough holds together very slightly, about 30 seconds. DO NOT OVER STIR! THIS IS THE SECRET TO INCREDIBLY FLUFFY AND LIGHT BISCUITS! The dough should "hold together" but still be very lofty and NOT packed down!
• Turn dough out onto a floured board, kneading dough a few times (about 3-4 times) and then pat into a 5-inch x 9-inch rectangle; Sprinkle top of dough with a small amount of additional flour and fold into thirds like a letter. Repeat entire process 2 more times, beginning with pressing into a 3/4" inch-thick dough rectangle again.
• Press or pat dough into a 1/2 inch thickness on a lightly floured surface; Dip edges of 2.5-inch biscuit cutter into flour and cut out a biscuit.DO NOT TWIST THE CUTTER! JUST PRESS FIRMLY DOWN, ONCE. Transfer to a parchment-lined baking sheet, placing biscuits side by side so they touch. Continue with existing dough. With the scraps, very lightly press dough together to form another rectangle and continue cutting out the biscuits. Caution! The MORE you work the dough and manhandle it, the tougher your biscuits will become so work with a very light hand when pushing the dough back together.
• Brush tops of biscuits lightly with cream.
• Bake for 14-16 minutes or until biscuits are lightly browned. Take out of oven by sliding the parchment paper with biscuits attached, onto table or counter top. Allow to sit for ONLY 1 minute, and transfer to a wire rack to cool for only a couple of minutes before serving. Caution! Moisture really builds up on the bottom of these biscuits, which is why they only sit on the parchment paper for 1 minute. Cooling on the rack for 2-3 minutes allows the cheese to set enough that it does NOT burn a person's mouth when eating it!
• VARIATIONS ON BISCUITS:.
• 1) Feta-Oregano or Marjoram: Stir 4-8 ounces of crumbled feta cheese and 1 teaspoon of either oregano or marjoram into the chilled butter/flour mixture before adding the buttermilk. Proceed with recipe as directed.
• 2) Bacon-Cheddar: Stir 6 cooked, drained, cooled and crumbled slices of bacon into the chilled butter/flour mixture along with 1/2 a cup of cubed Cheddar Cheese. Omit chives. Proceed with recipe as directed.
• 3) Gruyere-Rosemary: Stir in 1 cup of cubed Gruyere cheese and 1/2 tablespoon of fresh, snipped rosemary into the chilled butter/flour mixture. Use 1/4 cup of snipped chives and 1/2 tablespoon of freshly ground black peper. Proceed with recipe as directed.
• 4) Havarti-Dill: Stir in 1 cup of cubed Havarti cheese with 1 tablespoon of freshly snipped dill into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
• 5) Pimento Cheese: Stir in 1 cup cubed Sharp Cheddar Cheese with 1-4 ounce jar of DRAINED and patted dry Pimento into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
• 6) The ONE failure that I had was with Pepperjack Cheese. The actual cheese is too mild to taste in the end results and the remaining hot peppers were too much for the biscuit. Avoid this combination!

CHEESE HERB BISCUITS

Steps:

• 1. Combine the flour, baking powder and salt in a processor bowl.
• 2. Add butter and process until it is the consistency of meal.
• 3. Put in a medium-size bowl. Stir in the cheese, dillweed and red pepper.
• 4. Add the milk, stirring until a soft dough forms that pulls away from the side of the bowl.
• 5. Knead on a lightly floured surface just until the dough is mixed.
• 6. Roll 1/2 inch thick; cut with a floured heart-shaped cutter.
• 7. Arrange on an ungreased baking sheet.
• 8. Brush with the melted butter.
• 9. Bake at 450 for 12 to 15 minutes or until golden brown.

SAVORY CHEESE AND HERB BISCUITS

Steps:

• Heat the oven to 425 F.
• Grease a baking sheet and dust with flour or line it with parchment paper.
• Sift together flour, baking powder, salt, and dry mustard.
• Work the butter into the dry mixture with fingers or a pastry blender. The mixture should resemble coarse meal.
• Add the shredded cheese, Italian seasoning, chopped parsley, and milk.
• Mix together lightly with a fork, just until moistened.
• Turn the dough out onto a floured surface and knead gently a few times, just until smooth. Don't overwork
• Roll out about 3/4-inch thick; cut out rounds or squares and arrange them on the prepared baking sheet.
• If desired, brush the tops with milk.
• Bake in the preheated oven for 15 to 20 minutes, or until browned.

SAVORY CHEESE & HERB BISCUITS

Steps:

• Preheat oven to 425 F degrees.
• Lightly grease an oven baking sheet with olive oil.
• In a large mixing bowl, add both flours, baking powder, Italian herb seasoning mix, salt, baking soda and pepper.
• Stir with a fork until well mixed.
• Cut in butter using a pastry blender or a fork until pastry resembles coarse crumbs.
• Stir in Parmesan cheese and cheddar cheese.
• Gently fold in buttermilk until well blended.
• Gather dough into a ball.
• On a lightly floured surface, gently knead dough 8 to 10 times.
• Dough will be slightly sticky.
• Roll out dough into a circle about 1/2 inch thick.
• Using a 1 1/2 inch cookie cutter, punch out dough.
• Place on greased cookie sheet about 1/2 inch apart.
• Gather up scraps of dough and re-roll and cut out remaining biscuits.
• Place on prepared baking sheet.
• Bake in preheated 425 F oven for 12 to 15 minutes or until golden brown.
• Serve biscuits hot with butter.
• If you prefer bite-size biscuits, then use a 1 1/4 inch cutter or make your own using the top of a spray can, there are many varieties of sprays to choose from. Just cut part of the top off so that you can clean easier.
• When cutting, dip the cutter into flour each time.

GOAT CHEESE AND CHIVE BISCUITS

Steps:

• Preheat the oven to 425 degrees F and place the oven rack in the middle position. Cover a baking sheet with parchment paper.
• Add the flour, baking powder, sugar and salt to a food processor and pulse a few times to combine. Distribute the cold butter evenly and pulse several more times to incorporate the butter. It should look like very coarse corn meal (a few larger pieces are ok).
• Add the yogurt, goat cheese and chives and process until the dough is just combined. The less the dough is worked, the more delicate the biscuits will be.
• Turn the dough out onto a lightly floured workspace and form a large ball. Roll out the dough so it's approximately 1 1/2 inches thick and use a cookie cutter to form biscuits. Re-roll the dough as needed until all of the biscuits are formed.
• Bake for 10-12 minutes until lightly browned on top. Serve warm.

SAVORY BISCUITS

Steps:

• Separate each tube of biscuits into 10 biscuits; place in a single layer in a greased 11x7-in. baking pan. Sprinkle with cheeses. Drizzle with butter; sprinkle with seasonings. Bake at 350° for 25-30 minutes or until golden brown. Serve warm.

SAVORY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
• In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda. Transfer half of the dry ingredients to the bowl of a food processor. Add butter and pulse until the mixture resembles coarse crumbs, with some larger pieces still remaining. Return this mixture back to the bowl with the rest of the dry ingredients. Add herbs, if using, and stir to combine.
• Make a well in the center and gradually add buttermilk, stirring with a fork or wooden spoon until large clumps form; do not allow a dough to form in the bowl. Turn mixture out onto a lightly floured work surface, and using lightly floured hands, knead two or three times just until a dough forms.
• Pat dough into an 8-by-8-inch square. Using a sharp knife, cut 2-inch square biscuits, or use a 2-inch round cutter, and transfer to prepared baking sheet, spacing 2 inches apart. Brush tops with buttermilk. Transfer to oven and bake until golden brown, about 12 minutes.