Herby Cheddar Biscuits
Herby Cheddar Biscuits
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Ingredients
- 2 ¼ cups, plus ¼ cup all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ½ cup butter, cold and cubed
- 1 cup cheddar cheese, shredded
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1 teaspoon Morton & Bassett Chives
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1 teaspoon Morton & Bassett Tarragon
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1 teaspoon Morton & Bassett Basil
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1 teaspoon Morton & Bassett Oregano
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1 teaspoon Morton & Bassett Sage
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1 teaspoon Morton & Bassett Marjoram
- 2 sprigs fresh rosemary, de-stemmed and chopped
- 2 sprigs fresh dill, chopped
- 2 sprigs fresh thyme, de-stemmed
- 1 cup buttermilk
- 2 tablespoons butter, melted
- 2 teaspoons flakey salt
Directions
Preheat the oven to 425°F.
In a stand mixer bowl, combine 2 ¼ cups all purpose flour, baking powder, baking soda, sugar, and salt and whisk together. Add butter cubes and mash into the dry ingredients, using a pastry blender or fork, until butter is pea sized.
Add cheddar cheese into the dough, followed by M&B Sage, M&B Oregano, M&B Basil, M&B Tarragon, M&B Marjoram, M&B Chives, and fresh herbs. Add buttermilk and slowly mix together in the stand mixer. Scrape down the sides as necessary until a dough ball forms.
Use remaining ¼ cup flour to help hand knead and shape the dough. Flour a surface and using floured hands, gently knead the dough, flattening it to ½ inch. Using a biscuit cutter or cup, cut out biscuits. Combine dough scraps together and repeat until all dough has been cut out.
Transfer biscuits to a parchment lined baking dish. Bake for 20 minutes, or until golden brown.
Brush melted butter over biscuits and top with flakey salt. Enjoy with more butter, with a bowl of chili, or as a breakfast sandwich.