Ever have a surplus of fresh herbs, say after preparing a Thanksgiving feast? Don’t let it go to waste. Grab a handful and give this recipe a try – and enjoy the fruits of your labor all day long.
Herb and cheese biscuits are the perfect accompaniment to just about anything … bacon and eggs for breakfast, hot soup for lunch, Turkey Day leftovers for dinner. You get the idea.
I threw together this batch of herb and cheese biscuits to use up some ingredients in the fridge (including Clover Sonoma Culinary Butter, heavy cream and Monterey Jack that I purchased to prepare a roasted squash lasagna).
Feel free to customize the add-ins to your liking. Sub in whatever semi-hard cheese (like sharp cheddar or smoked Gouda) and combination of herbs you please. No matter what you do, the finished product will be good.
- 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
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
- 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.
- Add the heavy cream and water mixture and stir until just combined.
- 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.
- 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.
- Remove biscuits from the freezer and brush tops with heavy cream or half-and-half. Sprinkle with flake salt.
- Bake for 15-18 minutes or until golden brown. Serve warm or at room temperature.
**I used a mix of oregano, parsley and sage.
They make me want to grab one.
Or two. 🙂
Thsee are absolutely gorgeous! Can wait to try them tonight! I was reading a Lauraine Snelling book where they talked about cheese & herb rollup biscuits (similar to homemade cinnamon roll using biscuit dough) and when searching online, found your recipe. I believe I’ll try them both ways.
Oh good grief! Typos even after I proofread. These* are absolutely gorgeous. Can’t* wait to try them tonight!
Cheese and herb roll-up biscuits sound delicious … definitely something I would enjoy! Happy baking, Debbie!