Every now and then, I crave cheddar herb biscuits. I’ve tried a few recipes, and this is the best so far.
Ingredients
- 3 cups all-purpose flour
- 4 tsp baking powder
- 2 tbsp sugar
- ¾ tsp cream of tartar
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp granulated garlic (optional)
- ¾ cup butter, cold, cut into cubes
- 1 large egg
- 1 cup buttermilk
- 2 cups sharp cheddar, shredded (old white cheddar plus old cheddar is a great combo)
- ¼–½ cup fresh herbs, chopped
- any combo: parsley and chives is my favourite, but thyme, sage, and rosemary work too; freeze-dried herbs are fine
Method
Heat the oven to 230°C (450°F). Line a baking sheet with parchment.
In a medium bowl, whisk together the flour, baking powder, sugar, cream of tartar, baking soda, salt, and garlic, if using. In a separate bowl, whisk the egg and buttermilk.
Cut the cold butter into the flour mixture with a fork or pastry blender until the pieces are the size of small peas.
Add the egg mixture, cheese, and herbs, and stir with a wooden spoon until the dough comes together in a loose ball. You may need your hands for the last few moments; handle it as little as possible.
Shape the biscuits: either form loose balls by hand and pack them lightly into biscuit shapes, or roll the dough out on a floured surface and cut rounds with a biscuit cutter.
Set the biscuits on the baking sheet. Bake until the tops are golden brown, 10–15 minutes.