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Cheesy Herbed Biscuits with (just about anything)

I cannot count the number of biscuit recipes out there but this is tried and true, plus packed with flavor that brings them over the top for looks and taste.


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

Making it

  • Sift together the flower, baking powder, salt and sugar
  • 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)
  • Set the oven to 450 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 the buttermilk until just mixed then add in the chives and cheese until incorporated. It will look like a ball…if you need to add a few drops of buttermilk to ensure it is fully ioncorporated
  • 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 10-12 minutes, until the tops are golden brown and the insides are firm
  • Brush the tops with melted unsalted butter, sprinkle parmesan and red pepper flakes to taste

3 comments on “Cheesy Herbed Biscuits with (just about anything)

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