Herb and Cheese Biscuits
 
 
Makes 8 biscuits
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon sea salt
  • ½ teaspoon baking soda
  • 6 tablespoons frozen unsalted butter, grated (see notes*)
  • ¼ cup shredded Monterey Jack cheese
  • ¼ cup chopped fresh herbs (see notes**)
  • ½ cup heavy cream mixed with ¼ cup + 2 tablespoons water
  • heavy cream or half-and-half, for finish
  • flake salt, for finish
Instructions
  1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, baking powder, salt and baking soda. Add the butter, Monterey Jack cheese and herbs and stir to combine.
  3. Add the heavy cream and water mixture and stir until just combined.
  4. Turn out dough onto a lightly floured work surface and pat into a 1"-thick rectangle. Fold the dough in half, turn it 90 degrees and pat into a 1"-thick rectangle. Repeat the process 2 more times, flouring your work surface as necessary to prevent sticking.
  5. Cut out biscuits with a round cutter and transfer to the prepared baking sheet. Press together scraps and cut out one or two more biscuits. Freeze biscuits for 15 minutes.
  6. Remove biscuits from the freezer and brush tops with heavy cream or half-and-half. Sprinkle with flake salt.
  7. Bake for 15-18 minutes or until golden brown. Serve warm or at room temperature.
Notes
*I used Clover Sonoma Lemon, Garlic & Herb Culinary Butter for extra flavor.
**I used a mix of oregano, parsley and sage.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/herb-and-cheese-biscuits/