Easy and elegant breads can make a party out of a ho-hum night. Enliven your supper time with these deliciously simple Cheese and Herb Biscuits.
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 around here.
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. Squares and rectangles are quick work with a knife. Fancy rounds are more fun. It’s totally up to you! These biscuits come together amazingly quickly. Who needs a can when you can make it better yourself?
Of special note: these biscuits are great in the bread basket, but they also make a fantastic sandwich base for eggs, ham, or cheese. Yum!
Want more biscuit recipes? Try these!
- Pumpkin Biscuits
- Flaky Buttermilk Biscuits
- Garlic Parmesan Swirl Biscuits
- Drop Biscuits to Fill Your Bread Basket in Minutes
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of flour and butter can help keep the price down.
- Buying in bulk – It’s rare that I would buy a small package of anything, thus the large brick of Dubliner. Buying in bulk saves me money. I also have gotten into the habit of buying cases of flour from Bob’s Red Mill.
How I make this recipe easy:
One of the great things about biscuits is that you can freeze them before or after baking. If you freeze them prior to baking, you don’t thaw them, just slide the frozen biscuits into the hot oven and add a few minutes to the baking time. If you bake them first and then cool and freeze, you can very easily thaw them overnight on the counter so they’re ready when you are.
This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.
Here are the tools that I use for this recipe:
- food processor or pastry blender – Either of these tools make quick work of the short dough. You can do it by hand with two knives, but I prefer my food processor.
- bench knife – I love this tool for easily cutting dough into pieces.
- parchment paper – I hate washing pans. Parchment paper makes clean up a breeze.
- sheet pans – I LOVE my set of steel sheet pans. They make such a difference in baking.
Cheese and Herb Biscuits
- 2 cup unbleached, all-purpose flour
- 1 tsp salt
- 1 tbsp baking powder
- 2 oz cheddar cheese (shredded) (1/2 cup)
- 1/3 cup butter cubed
- 1 tbsp parsley (chopped)
- 1 tsp fresh dill (chopped)
- 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 16 squares. Place biscuits on prepared sheet and bake for 15 minutes or until golden brown.
Updated April 1, 2017.