Cheesy Herbed Biscuits with (just about anything) 🌿 🧀

Screen Shot 2017-12-09 at 7.33.59 AMOur neighbor Jan is a true southerner and a great chef. She was the first to tell me, “Baby, now that you are down south on weekends, you better get to know White Lily flour when making biscuits.”  She was spot on and it has made a big difference.  You can do just about anything with a biscuit.  I like them packed with goodness such as cheese and herbs.


  • 2 cups White Lily all purpose flour
  • 1 tablespoon of baking powder that’s not been open for more than 3-4 months
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 1/2 cups shredded sharp cheese
  • 1 stick cold unsalted butted, diced
  • 3/4 cup buttermilk
  • 1/2 cup chopped chives
  • 1 extra large brown egg

The Tools

  • Kitchen Aid Mixer w/ the paddle attachment
  • 1/2 baking sheet
  • Rolling pin
  • Food processor or grater
  • 2 1/2 inch circular round cutter
  • Parchment paper

Making it

  • Sift together the flower, baking powder, salt and sugar
  • Shred the cheese
  • Put the stick of butter in the freezer for ten minutes then take out and dice into 1/4 inch cubes
  • In a small bowl, beat the egg with 1 tablespoon of water (🥚 this is an egg wash)

Time to Cook

  • Set the oven to 400 degrees
  • Put the dry mix in the Kitchen Aid with the paddle attachment, turn on a low speed
  • Add the butter cubes and let mix
  • While still on a low mix, add buttermilk until just mixed then add in the chives and cheese until incorporated. It will look like a ball
  • Roll the dough ball onto a well-floured surface and kneed into a rectangle about 3/4 inch thick
  • Use the cutter and place the rounds on parchment paper that has been placed on the baking sheet
  • Brush each top with the egg wash
  • Bake for 20-22 minutes, until the tops are golden brown and the insides are firm


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