Easy and elegant breads can make the party hum. Shredded cheese and fresh herbs enliven this simple biscuit.
This week for soup night I had enough time and energy to prepare some “good bread.” That’s a colloquialism for a baked good that is good enough to make up for even the lowliest soup.
Soup night is not always a favorite.
However, this particular night was a hit! Kids hummed while they ate their soup and some even had seconds. And the biscuits? Gone like a flash. Apparently, I need to start preparing bigger batches of biscuits!
I made these biscuits a little bit “more” by adding in chopped fresh herbs and Dubliner cheese. I used dill and parsley, but you could really use whatever fresh herbs you have. Dubliner is our once-a-year-at-St-Patrick’s day splurge; I typically buy a huge block of it at Costco. It’s fun to work it into other dishes so that we don’t waste this hearty cheese. If you don’t have Dubliner, you could use your favorite cheddar or swiss-style cheese instead.
You can cut the biscuits into 8 large or 16 small. These small ones are perfect for child-sized appetites.
Recipe: Cheese and Herb Biscuits
- 2 cups flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup shredded Dubliner, swiss, or cheddar cheese
- 1/3 cup unsalted butter, cubed
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh dill
- 3/4 cup buttermilk
- Preheat the oven to 425 °. Line a baking sheet with parchment or a silpat mat.
- In a food processor fitted with a metal blade, combine the flour, salt, baking powder. Pulse a few times.
- Add the cheese, butter, and herbs. Pulse until coarse crumbs are formed. Pour mixture into a mixing bowl. Add the buttermilk and stir until a dough forms.
- Turn the dough out onto a lightly floured board and knead lightly until smooth.
- Flatten to a 3/4-inch thickness. Cut into 8 or 16 squares. Place biscuits on prepared sheet and bake for 15 minutes or until golden brown.
- You can also freeze the biscuits, baked or unbaked. Flash freeze and store in an airtight container in the freezer. If baking from frozen, increase baking time 5 minutes. Alternatively, bake and cool the biscuits and store them in an airtight container in the freezer.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 8
These biscuits come together amazingly quickly. Who needs a can when you can make it better yourself?