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Cheese and Herb Biscuits

close up overhead shot of cheese and herb biscuits
You'll love the flavor and texture of these amazing cheese and herb biscuits!
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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.

close up shot of cheese and herb biscuits stacked on a white plate

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


CHEESE AND HERB BISCUITS INGREDIENTS

cheese and herb biscuits raw ingredients that are labeled

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.

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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! 

cheese and herb biscuits process shot of ingredients in a bowl

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.

cheese and herb biscuits process shot of ingredients being poured and mixed in a bowl

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! 

cheese and herb biscuits process shot of dough being cut out

STEP SIX: Freeze 10 minutes.

cheese and herb biscuits process shot of dough on a pan

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.

close up overhead shot of cheese and herb biscuits on a white plate

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

Can I freeze these biscuits?

This is a great recipe for freezing. You can freeze these biscuits for up to three months in a freezer-safe bag.

Can I freeze the dough before baking?

Yes! You can freeze the cut dough and bake later.

Can I use all-purpose flour in place of the self-rising flour in this biscuit recipe?

Self-rising flour is just all-purpose flour with salt and baking powder added. For every cup of four, add 1 ½ teaspoons baking powder and ½ teaspoon salt.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of cheese and herb biscuits

Cheese and Herb Biscuits

4.75 from 4 votes
You'll love the flavor and texture of these amazing cheese and herb biscuits!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 22

Ingredients
  

  • 4 cups self-rising flour
  • 1 ½ cups Italian 5 cheese shredded
  • ¼ cup chopped rosemary
  • ¼ cup chopped parsley
  • 2 teaspoon ground pepper
  • 1 teaspoon garlic powder
  • ¾ cup frozen butter 1 ½ 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.

Video

Nutrition

Calories: 177kcal | Carbohydrates: 18g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 94mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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  1. Mike says

    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?

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