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 โ and enjoy the fruits of your labor all day long.
Herb and cheese biscuits are the perfect accompaniment to just about anything โฆ 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.
FOOD HEAL says
They make me want to grab one.
Alison says
Or two. ๐
Debbie J says
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 Iโll try them both ways.
Debbie J says
Oh good grief! Typos even after I proofread. These* are absolutely gorgeous. Canโt* wait to try them tonight!
Alison says
Cheese and herb roll-up biscuits sound delicious … definitely something I would enjoy! Happy baking, Debbie!