There are lots of times I would rather have a hot biscuit or roll rather than a piece of gooey chocolate. And you probably have some clue as to how much I love, love chocolate! These Cheddar-Herb biscuits are delicious on any brunch or dinner plate. I like their tender flakiness and the way the flavor of the fresh herbs comes through. They really don’t need any added butter, but don’t let keep you from spreading with a pat if you feel so inclined. They freeze well and are good enough to put on any company menu. In fact, I’ll bet your guests will be begging you for the recipe before the meal is over.
I recently served them alongside some flaky homemade fried chicken tenders and garlicky grits. Definitely a “south in your mouth” kind of meal. Uh yeah! Can you say, “Good?” I do have one real big problem with these babies though. They are so tasty that I really have a hard time stopping with just one!
Because they are so easy to make and full of flavor and deliciousness, you can give up that “RL biscuit in a box” mix which you definitely will not miss after trying these. Trust me. You’ll be glad you did.
Let me know what you think when you try them.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon freshly chopped chives
- 2 teaspoons minced thyme
- 1 tablespoon dried Italian seasoning, crushed
- 2 – 3 teaspoons granulated garlic
- 3/4 cup grated extra sharp Cheddar
- 1 cup buttermilk
- 5 tablespoons unsalted butter, melted
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and spray with nonstick spray.
- In a large bowl, mix flour, baking powder, salt, sugar, cracked black pepper and 1 – 2 teaspoons granulated garlic 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. or press out the dough on a slightly floured surface and cut with a biscuit cutter.
- Mix the melted butter with the remaining 1 teaspoon granulated garlic. With a pastry brush, lightly butter tops. Bake for 15 minutes and brush the tops again before serving.
- The freeze well after baking.
- Do not overwork the dough or you will end up with tough biscuits.
