SAVORY CHEESE AND HERB BISCUITS
Not too long ago, a woman was judged by how her biscuits turned out. If you baked great biscuits, you could be guaranteed to be Good Wife Material! Well, times have changed for women but that doesn't mean that we still can't cobble up a GREAT biscuit to serve to family and friends. The base recipe is for a specific cheese/herb mixture but I have listed many variations that I have made throughout the years at the bottom of the directions. I came up with this recipe because I was tired of "cheese" biscuits where you could NEVER taste the cheese! They use shredded cheese; mine calls for chunks of cheese. This is especially tasty when the cheese chunks melt on the baking sheet, producing browned and crispy cheese bits! Please note: I have used this recipe for years and shared it with 100% success with many friends. PLEASE read the NOTE section in the Directions if you've never made biscuits. It contains all the Hints & Secrets to GREAT biscuit success! Bon Appetite!
Provided by The_Swedish_Chef
Categories Breads
Time 44m
Yield 18 2.5 inch biscuits
Number Of Ingredients 12
Steps:
- Notes on how to make STELLAR biscuits:.
- 1) Spoon flour into a dry measuring cup and level off with the straight edge of a metal knife. DON'T use a liquid measuring cup or you'll end up with too much flour and rock hard biscuits!
- 2) I find it easier to incorporate room-temperature butter into my dry ingredients but then put the bowl with flour/butter back into the refrigerator for 10-15 minutes to chill the mixture. The colder your butter is, the higher your biscuits will end up. If you want to work with cold butter, this step is NOT necessary.
- 3) Shake the carton of buttermilk before measuring and make sure the buttermilk is COLD! It keeps the butter cold, and you have a lighter, fluffier biscuit.
- 4) Dust the work surface with All-Purpose flour when rolling and shaping the dough. (Leavening in Self-Rising flour leaves a bitter taste on the outside of the biscuit.).
- 5) Cut STRAIGHT DOWN with a sharp biscuit cutter! Do NOT twist the cutter or you'll be sealing the edges of the biscuits and reduce the rise of them. Ditto on using a glass to cut out biscuits: both sides of the cutter need to be open to allow air to exit as you press down. The glass ends up sealing the edges of the biscuit.
- Directions:.
- Preheat oven to 450-degrees F.
- In a very large bowl combine all the dry ingredients: Flour, Baking Powder, Baking Soda, Sugar, Salt, Black Pepper and Cayenne Pepper. Stir well to evenly distribute the ingredients.
- Drop the cut tablespoons of butter all around the flour mixture. Cut in butter using a pastry cutter until mixture is about the size of peas or very crumbly. Cover and chill in the refrigerator for 10-15 minutes to allow the butter to become hard; this will aid in having a very flaky biscuit.
- Add the cheese chunks and chives to the chilled butter/flour mixture. Stir to coat them well with the flour.
- Stir in buttermilk only until dough holds together very slightly, about 30 seconds. DO NOT OVER STIR! THIS IS THE SECRET TO INCREDIBLY FLUFFY AND LIGHT BISCUITS! The dough should "hold together" but still be very lofty and NOT packed down!
- Turn dough out onto a floured board, kneading dough a few times (about 3-4 times) and then pat into a 5-inch x 9-inch rectangle; Sprinkle top of dough with a small amount of additional flour and fold into thirds like a letter. Repeat entire process 2 more times, beginning with pressing into a 3/4" inch-thick dough rectangle again.
- Press or pat dough into a 1/2 inch thickness on a lightly floured surface; Dip edges of 2.5-inch biscuit cutter into flour and cut out a biscuit.DO NOT TWIST THE CUTTER! JUST PRESS FIRMLY DOWN, ONCE. Transfer to a parchment-lined baking sheet, placing biscuits side by side so they touch. Continue with existing dough. With the scraps, very lightly press dough together to form another rectangle and continue cutting out the biscuits. Caution! The MORE you work the dough and manhandle it, the tougher your biscuits will become so work with a very light hand when pushing the dough back together.
- Brush tops of biscuits lightly with cream.
- Bake for 14-16 minutes or until biscuits are lightly browned. Take out of oven by sliding the parchment paper with biscuits attached, onto table or counter top. Allow to sit for ONLY 1 minute, and transfer to a wire rack to cool for only a couple of minutes before serving. Caution! Moisture really builds up on the bottom of these biscuits, which is why they only sit on the parchment paper for 1 minute. Cooling on the rack for 2-3 minutes allows the cheese to set enough that it does NOT burn a person's mouth when eating it!
- VARIATIONS ON BISCUITS:.
- 1) Feta-Oregano or Marjoram: Stir 4-8 ounces of crumbled feta cheese and 1 teaspoon of either oregano or marjoram into the chilled butter/flour mixture before adding the buttermilk. Proceed with recipe as directed.
- 2) Bacon-Cheddar: Stir 6 cooked, drained, cooled and crumbled slices of bacon into the chilled butter/flour mixture along with 1/2 a cup of cubed Cheddar Cheese. Omit chives. Proceed with recipe as directed.
- 3) Gruyere-Rosemary: Stir in 1 cup of cubed Gruyere cheese and 1/2 tablespoon of fresh, snipped rosemary into the chilled butter/flour mixture. Use 1/4 cup of snipped chives and 1/2 tablespoon of freshly ground black peper. Proceed with recipe as directed.
- 4) Havarti-Dill: Stir in 1 cup of cubed Havarti cheese with 1 tablespoon of freshly snipped dill into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
- 5) Pimento Cheese: Stir in 1 cup cubed Sharp Cheddar Cheese with 1-4 ounce jar of DRAINED and patted dry Pimento into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
- 6) The ONE failure that I had was with Pepperjack Cheese. The actual cheese is too mild to taste in the end results and the remaining hot peppers were too much for the biscuit. Avoid this combination!
SAVORY CHEESE AND HERB BISCUITS
Steps:
- Heat the oven to 425 F.
- Grease a baking sheet and dust with flour or line it with parchment paper.
- Sift together flour, baking powder, salt, and dry mustard.
- Work the butter into the dry mixture with fingers or a pastry blender. The mixture should resemble coarse meal.
- Add the shredded cheese, Italian seasoning, chopped parsley, and milk.
- Mix together lightly with a fork, just until moistened.
- Turn the dough out onto a floured surface and knead gently a few times, just until smooth. Don't overwork
- Roll out about 3/4-inch thick; cut out rounds or squares and arrange them on the prepared baking sheet.
- If desired, brush the tops with milk.
- Bake in the preheated oven for 15 to 20 minutes, or until browned.
Nutrition Facts : Calories 178 kcal, Carbohydrate 18 g, Cholesterol 25 mg, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, Sodium 319 mg, Sugar 1 g, Fat 9 g, ServingSize 12 servings, UnsaturatedFat 0 g
CHEESY HERB BISCUITS
How would I describe these...hmmm...those biscuits from "that" fish place with a little BAM! :) Hmm...I hadn't thought to put any of Emeril's Essence in, but we could try that, too!
Provided by PalatablePastime
Categories Breads
Time 24m
Yield 10 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine baking mix, milk, cheese, garlic powder, and herbs; stir until just moistened.
- Drop by heaping tablespoonfuls onto an ungreased baking sheet; bake 12-14 minutes or until light brown.
- Melt butter; infuse with 1/4 tsp.
- garlic powder.
- Brush biscuits with garlic butter after they come out of oven; serve hot.
Nutrition Facts : Calories 190.7, Fat 11.1, SaturatedFat 5.5, Cholesterol 20.9, Sodium 386.1, Carbohydrate 19.2, Fiber 2.5, Sugar 3.1, Protein 4.6
HERB & CHEESE BISCUITS
There are lots of biscuit recipes but the savoury flavour of fresh herbs make these unique! I've itemized the ingredients from Harrowsmith Country Life but use whatever herbs appeal to you ........ or whatever you have in the pantry. Last night, I used basil, parsley & green onions. BUT, if you're forced to use dried herbs, just cut the quantity in half.
Provided by CountryLady
Categories Breads
Time 30m
Yield 8 biscuits
Number Of Ingredients 11
Steps:
- Preheat oven to 375F & line a baking sheet with parchment.
- Mix dry ingredients in a large bowl; stir in herbs & 1 cup of the cheese.
- Whisk egg & milk together in a small bowl; pour over the dry ingredients & stir until just combined.
- Turn the dough onto a lightly floured surface; pat into a square that is approximately 8" and 2" thick.
- Slice into 8 rectangular pieces about 4" x 2" & transfer to the baking sheet.
- Brush with a little milk & sprinkle with remaining cheese; bake in oven until golden brown, approximately 18 to 20 minutes.
- Although you can serve these at room temperature, I prefer them warm!
Nutrition Facts : Calories 228.2, Fat 8.9, SaturatedFat 5.3, Cholesterol 48.7, Sodium 434.9, Carbohydrate 26.9, Fiber 1.5, Sugar 1.9, Protein 10.3
SAVORY CHEESE & HERB BISCUITS
The biscuits will rise to double the thickness, about 1 inch high. Split in middle and rub with butter and then place together. An absolutely great biscuit that can be served with soup or along with your main course. I developed this recipe about 25 years ago.
Provided by William Uncle Bill
Categories Breads
Time 25m
Yield 30 biscuits, 30 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 F degrees.
- Lightly grease an oven baking sheet with olive oil.
- In a large mixing bowl, add both flours, baking powder, Italian herb seasoning mix, salt, baking soda and pepper.
- Stir with a fork until well mixed.
- Cut in butter using a pastry blender or a fork until pastry resembles coarse crumbs.
- Stir in Parmesan cheese and cheddar cheese.
- Gently fold in buttermilk until well blended.
- Gather dough into a ball.
- On a lightly floured surface, gently knead dough 8 to 10 times.
- Dough will be slightly sticky.
- Roll out dough into a circle about 1/2 inch thick.
- Using a 1 1/2 inch cookie cutter, punch out dough.
- Place on greased cookie sheet about 1/2 inch apart.
- Gather up scraps of dough and re-roll and cut out remaining biscuits.
- Place on prepared baking sheet.
- Bake in preheated 425 F oven for 12 to 15 minutes or until golden brown.
- Serve biscuits hot with butter.
- If you prefer bite-size biscuits, then use a 1 1/4 inch cutter or make your own using the top of a spray can, there are many varieties of sprays to choose from. Just cut part of the top off so that you can clean easier.
- When cutting, dip the cutter into flour each time.
GINA'S CHEDDAR AND HERB BISCUITS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
Yield 12 to 15 biscuits
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mix flour, baking powder, salt, sugar, and cayenne together using a whisk. Add the herbs, cheese and buttermilk. Stir together until dough forms. Once dough has formed, using an ice cream scooper, scoop out dough onto baking tray. With a brush, lightly butter tops. Bake for 15 minutes.
PARMESAN HERB DROP BISCUITS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 6 biscuits
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F and prepare a baking sheet with parchment paper.
- Put the flour, baking powder, salt and garlic powder in a food processor and pulse a few times to combine. Add the cold butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.)
- Add the Parmesan, parsley, oregano and thyme. Drizzle in the milk and pulse (or stir in with a wooden spoon) until the mixture has just turned into a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
- Using 2 large spoons, drop 1/2-cup sized balls of dough onto the prepared baking sheet. This will make 6 generously sized biscuits.
- Bake until golden brown, about 20 minutes, depending on your oven. Brush the warm biscuits with the melted butter. Enjoy!
HERBED CHEDDAR BISCUITS
These savory biscuits can be served at breakfast, lunch, and dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 20 biscuits
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Using your hands or a pastry cutter, cut in butter with the dry ingredients until the mixture is coarse and crumbly. Then cut in the shortening, and mix in the scallions, parsley, and grated cheddar cheese.
- Make a well in the center of the flour mixture, pour in buttermilk, and stir with a fork just until dough comes together. Do not overmix. Turn dough onto a lightly floured surface, and knead gently 6 to 8 times.
- On a clean work surface, pat dough into a 1-inch-thick round. Cut out biscuits using a floured 3-inch-round biscuit cutter. Do not twist cutter. Gently re-form scraps of dough, and cut out more biscuits.
- Transfer the biscuits to a lightly buttered or parchment-lined baking sheet, and bake until golden brown, 12 to 15 minutes, rotating baking sheet halfway through. Serve hot.
RUSTIC GARDEN HERB BISCUITS
The rosemary butter takes warm biscuits to another level. I use herbs from the garden but dried work, too. -Michelle Gauer, Spicer, Minnesota
Provided by Taste of Home
Time 50m
Yield 12 biscuits (1/4 cup rosemary butter).
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 11 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add buttermilk and peppers; stir just until moistened., Drop mixture by 1/3 cupfuls into greased muffin cups. Bake 25-30 minutes or until golden brown. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, mix remaining ingredients until blended. Serve warm biscuits with rosemary butter.
Nutrition Facts : Calories 377 calories, Fat 22g fat (14g saturated fat), Cholesterol 58mg cholesterol, Sodium 599mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 1g fiber), Protein 7g protein.
More about "cheese herb biscuits food"
CHEESE AND HERB BISCUITS - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
CHEDDAR AND HERB BUTTERMILK BISCUITS RECIPE - COUNTRY LIVING
From countryliving.com
HERB-GRUYèRE BISCUITS RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
CHEDDAR CHEESE BISCUITS WITH HERBS IN 30 MINS - VEENA AZMANOV
From veenaazmanov.com
TASTY CHEESE AND HERB BISCUITS | FOOD TO LOVE
From foodtolove.co.nz
HERB AND CHEESE BISCUITS - TWO OF A KIND
From twoofakindcooks.com
HERB & CHEESE BISCUITS RECIPE | WOOLWORTHS
From woolworths.com.au
SAVOURY CHEESE AND HERB BISCUITS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
BUTTERY CHEESE HERB DROP BISCUITS- READY IN JUST 30 …
From savoryexperiments.com
CHEDDAR-HERB BISCUITS - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
CHEESE AND HERB BISCUITS - RECIPES - COOK MAG
From cookmag.xyz
20 HERB BISCUITS RECIPE IDEAS IN 2022 | HERB BISCUITS RECIPE, RECIPES ...
From pinterest.ca
SAVOURY CHEESE AND HERB BISCUITS RECIPE - FOOD NEWS
From foodnewsnews.com
CHEESE AND HERB BISCUITS | APPETIZERS | THE BEST BLOG RECIPES
From thebestblogrecipes.com
HERBED CREAM CHEESE BISCUITS | KING ARTHUR BAKING
From kingarthurbaking.com
TENDER CHEDDAR AND HERB BISCUITS - MEL'S KITCHEN CAFE
From melskitchencafe.com
CHEESY HERB BISCUITS WITH TARRAGON - GREAT SIDE DISH
From thegardeningcook.com
GOAT CHEESE & HERB BISCUITS - EDIBLE MADISON
From ediblemadison.com
HERB AND CHEESE BISCUIT RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HERB AND CHEESE DROP BISCUITS - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
CHEDDAR HERB BISCUITS - SIMPLY LAKITA
From simplylakita.com
CHEESE AND HERB BISCUITS TO LIVEN UP THE NIGHT - GOOD …
From goodcheapeats.com
BISQUICK CHEESE BISCUITS WITH HERBS RECIPE
From recipeland.com
CHEESE HERB BISCUITS – ORACIBO
From oracibo.com
ITALIAN HERB GARLIC CHEDDAR BISCUITS - SAVOR WITH JENNIFER
From savorwithjennifer.com
CHEESE & HERB CRACKERS - DIVALICIOUS RECIPES
From divaliciousrecipes.com
CHEDDAR BAY BISCUITS (CHEDDAR HERB BISCUITS) | EASY RECIPES BY …
From itsyummi.com
CHEESE AND HERB BUTTERMILK BISCUITS - HONEST COOKING
From honestcooking.com
HERB AND CHEESE BUTTERMILK BISCUITS | THE LEMON APRON
From thelemonapron.com
CHEESE AND HERB BISCUITS | EAT IT & SAY YUM
From eatitandsayyum.com
HERB AND CHEESE BISCUITS - READER'S DIGEST CANADA
From readersdigest.ca
PEPPER JACK CHEESE AND HERB BISCUITS - A LATTE FOOD
From alattefood.com
GOAT CHEESE AND HERBS BISCUITS | CANADA AGRICULTURE AND FOOD …
From ingeniumcanada.org
CHEESE HERB BISCUITS - DIET.COM
From diet.com
HERB AND CHEESE BISCUITS - LOUISIANA COOKIN
From louisianacookin.com
HERBED COTTAGE CHEESE BISCUITS - TASTES OF HOMEMADE
From tastesofhomemade.com
CHEESE HERB BISCUITS - RECIPES | COOKS.COM
From cooks.com
CHEESE AND HERB BISCUITS - MACHEESMO
From macheesmo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love