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These irresistible, delicious homemade cheese and herb biscuits are the perfect complements to any meal. Packed with five cheese and herbs including rosemary, these fluffy, rich biscuits are amazing! Serve them alongside our hamburger soup or minestrone soup.
MORE BREAD RECIPES:
Carrot Bread | Lemon Poppyseed Bread | Chocolate Zucchini Bread
Ingredients for Cheese and herb Biscuits
You will need:
- 4 cups self-rising flour
- 1 1/2 cups shredded Italian 5 cheese
- 1/4 cup chopped rosemary
- 1/4 cup chopped parsley
- 2 teaspoons ground pepper
- 1 teaspoon garlic powder
- 3/4 cup frozen butter, 1 1/2 sticks
- 2 cups buttermilk
Substitutions and additions
Cheddar: I love me some good, sharp cheddar, so you could make these biscuits even more cheesy and add half a cup of extra sharp cheddar as well.
Garlic: I am also a big believer in garlic, so you could add a clove of fresh minced garlic to this recipe as well.
Butter: Melt three or four tablespoons of butter with a teaspoon of dried parsley and a teaspoon of garlic powder to brush on top of the biscuits after baking before serving.
Bacon: Let’s be honest… bacon makes everything extra delicious! Add some cooked and chopped bacon to the dough before baking.
Spicy: Want a little heat? Add a 1/4 teaspoon of cayenne pepper for some delicious spice.
How to Make this Cheese and herb Biscuits recipe
STEP ONE: Combine flour, cheese, rosemary, parsley, pepper, and garlic powder in a large bowl. Mix well.
STEP TWO: Grate frozen butter on large holes on a box grater and stir into the flour mixture. Chill 10 minutes in the freezer.
PRO TIP: Freezing the butter will help create the best biscuits you’ve ever had so don’t skip this step!
STEP THREE: Make well in the center of the mixture, add buttermilk. Stir until just combined. Knead in a bowl a couple of times to form a ball.
STEP FOUR: Turn dough onto a lightly floured surface. Roll into a 1-inch high rectangle. Fold dough over so short ends meet. Repeat rolling and folding 2 more times.
STEP FIVE: Cut with a 2-inch biscuit cutter. Do not twist cutter or biscuits will not rise. Place on a baking sheet with parchment.
PRO TIP: The biscuits should touch each other on the baking sheet!
STEP SIX: Freeze 10 minutes.
STEP SEVEN: Remove from the freezer and bake at 450 degrees for 15 to 18 minutes or until golden brown.
PRO TIP: I’ve doubled this recipe before so that we have enough for two meals because the boys eat them up so fast.
storage
ON THE COUNTER: These will stay fresh on the counter for up to three days in an airtight container.
IN THE FREEZER: You could also freeze them to take out and thaw later. I would suggest sealing in plastic before placing it inside a freezer-safe bag or container for up to three months.
These soft and moist cheese and herb biscuits are packed with tons of flavor. They are simple to make using ingredients that you probably already have in your pantry. Full of cheese and herbs these biscuits pair great with any dish!
MORE RECIPES you’ll love
Cheese and Herb Biscuits
Ingredients
- 4 cups self-rising flour
- 1 1/2 cups Italian 5 cheese shredded
- 1/4 cup chopped rosemary
- 1/4 cup chopped parsley
- 2 tsp ground pepper
- 1 tsp garlic powder
- 3/4 cup frozen butter 1 1/2 sticks
- 2 cups buttermilk
Instructions
- Combine flour, cheese, rosemary, parsley, pepper and garlic powder in a large bowl. Mix well.
- Grate frozen butter on large holes on box grater and stir into flour mixture. Chill 10 minutes in freezer.
- Make well in center of mixture, add buttermilk. Stir until just combined. Knead in bowl a couple of times to form a ball.
- Turn dough onto lightly floured surface. Roll into 1 inch high rectangle. Fold dough over so short ends meet. Repeat rolling and folding 2 more times.
- Cut with a 2-inch biscuit cutter. Do not twist cutter or biscuits will not rise.
- Place on a baking sheet with parchment. Freeze 10 minutes.
- Freeze 10 minutes.
- Remove from the freezer and bake at 450 degrees for 15 to 18 minutes or until golden brown.
These biscuits look amazing! My daughter will love this recipe! Sharing! Thank you for sharing on Merry Monday! We hope you will join us again next week!
Kim
This recipe looks delicious. I’d like to try it but I’m unclear how large I should roll out the dough. The directions say a 1 inch rectangle. Can you clarify?
You’ll roll it out to one inch high (one inch thick) before cutting. Hope you enjoy!
Thanks so much for sharing these were a hit in my household! Will def make these again!
Can you freeze these rounds to bake later?
Yes, you could!
These biscuits are perfect – so fluffy and tasty! We love them!