Cheese and Herb Biscuits

Table of Contents

1. CHEESE AND HERB BISCUITS INGREDIENTS
2. HOW TO MAKE THIS CHEESE AND HERB BISCUITS RECIPE
3. HOW TO SERVE
4. STORAGE
5. FAQ
6. MORE RECIPES YOU'LL LOVE
7. JUMP TO RECIPE

These irresistible, delicious homemade cheese and herb biscuits are the perfect complements to any meal. Packed with five cheese and fresh herbs including rosemary, these fluffy, rich biscuits are amazing!

Serve them alongside our easy recipes for hamburger soup or minestrone soup. For a few other bread recipes, try our 7UP Biscuits and fluffy dinner rolls.

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MORE BREAD RECIPES:
Carrot Bread | Lemon Poppyseed Bread | Chocolate Zucchini Bread

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CHEESE AND HERB BISCUITS INGREDIENTS

You will need:

• 4 cups self-rising flour
• 1 ½ cups shredded Italian 5 cheese
• ¼ cup chopped fresh rosemary
• ¼ cup chopped fresh parsley
• 2 teaspoons ground pepper
• 1 teaspoon garlic powder
• ¾ cup frozen butter, 1 ½ 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 cheese to the cheese mixture as well. You could also add parmesan cheese for even more tanginess in these biscuits.

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 butter with a teaspoon of dried parsley and a teaspoon of garlic powder. Brush melted butter 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 ¼ teaspoon of cayenne pepper to the herb mixture for some delicious spice.

Flour: You can make your own self rising flour using all-purpose flour in this recipe. For every cup of all-purpose flour, add 1 ½ teaspoons of baking powder and a ½ teaspoon salt.

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 dry ingredients well.

STEP TWO: Grate chilled 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 until the dough forms a ball.

STEP FOUR: Turn biscuit dough onto a clean work surface that has been lightly floured. Using a rolling pin, roll into a 1-inch high rough 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 paper.

PRO TIP: The biscuits should touch each other on the cookie sheet! 

STEP SIX: Freeze 10 minutes.

STEP SEVEN: Remove from the freezer and bake at 450°F 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.

HOW TO SERVE

Serve these yummy, flaky biscuits for dinner tonight alongside a delicious pasta or soup. Serve them warm topped with melted butter for a taste that is out of this world!

STORAGE

ON THE COUNTER: These cheese biscuits 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!

FAQ

MORE RECIPES YOU’LL LOVE

• Homemade Tomato
• Slow Cooker Tuscan
• Cheesy Pull-Apart Bread
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• Buttermilk Biscuits