Cheddar and Herb Buttermilk Biscuits
Fresh buttermilk biscuits are always a treat—but the addition of fresh herbs and sharp cheddar cheese takes these biscuits over the top. They are perfect for breakfast, or for anytime a biscuit craving strikes.
Ingredients
- 2 cups (240g) cake flour
- 1 cup (120g) all-purpose flour
- 4 teaspoons (18g) baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon cream of tartar
- ¾ teaspoon salt
- 12 tablespoons (160g) cold unsalted butter, shredded (as you would cheese, using a box grater) and returned to the refrigerator to keep cold
- 1 cup (235mL) buttermilk, or if unavailable, 1 cup whole milk soured with 1 tablespoon white vinegar or lemon (let stand for 10 minutes to curdle)
- 1 egg
- 1 ¼ cups (140g) sharp cheddar cheese, shredded
- ¼ cup (10g) chopped parsley, dill, and chives in the ratio you prefer, or 1 tablespoon dried herbs
Step by Step Instructions
Step 1
- Preheat your oven to 425ºF (220ºC) convection bake, or 450ºF (230ºC) bake, and line a large sheet pan with parchment.
- Prepare a work surface for rolling out biscuits, lightly flouring a countertop and setting a rolling pin and biscuit cutter nearby. If you do not have a biscuit cutter, use a round cookie cutter, or a drinking glass or mason jar turned upside down.
Step 2
- In a medium bowl, mix the dry ingredients together and set aside. In a small bowl, mix the milk, egg, cheese, and herbs together and set aside.
*IMPORTANT*
- The next steps should be done quickly, as you want the dough to remain cold. This will help in creating layers in your biscuits.
Step 4
- Remove the cold butter from the refrigerator, and mix evenly with the flour, using a fork.
- Add in the wet ingredients, and mix just until incorporated. Do not overwork.
Step 5
- Turn the dough onto the floured work surface and roll out to about ¾” (20 mm) thickness.
- Using a biscuit cutter, cut out your biscuits and place on the prepared sheet pan.
Step 6
- Bake for about 10-12 minutes, or until golden brown and fully baked. Serve warm.
