Cheese & Herb Biscuits, Accompanied by Soup

Cheese Herb Biscuits

These are so tender and flaky they’re best eaten as soon as they are baked.  However, you can make them  ahead and reheat until hot at 350F without any problem. You can also freeze, thaw then heat until hot.  I like to serve them with salads or soups. It impresses the hell out of people when you can make biscuits, trust me!

2 cups unbleached flour (or 1 ½ cups unbleached & ½ cup wholewheat flour)
2 tsp. baking powder
½ tsp. salt
½ tsp. baking soda
2 tsp. sugar
4 Tbsp. cold butter (2 oz.)
½ cup grated old or extra old Cheddar cheese
2 ½ tsp. finely chopped green onions or chives
1 Tbsp. chopped fresh dill (see below)
(opt.) 1 Tbsp. chopped parsley

1 cup well shaken buttermilk
1 tsp. Dijon mustard (mustard helps bring out the taste of cheese)

Preheat oven to 450 F.
Line a baking sheet with baking parchment, folding to fit the pan.
Combine flour, baking powder, salt, baking soda & sugar in a large bowl. Cut in butter with a pastry blender until it resembles coarse crumbs; cut in the cheese. Or, do this step in the food processor; then using on/off pulses, cut in the cheese a bit, leaving recognizable pieces of cheese. Add the buttermilk mixture; stir until a dough forms and comes together. Turn out onto a lightly floured surface; knead very gently approximately 8 times. Roll out with a rolling pin, or pat out, using your hands. Cut into rounds using a biscuit cutter and place on parchment lined baking pan. Bake 12 – 15 minutes until browned on top.

Helpful tip:  A great way to store fresh dill is to chop it, put into a jar and store in the fridge.  You simply remove what you need each time.  I keep a jar on hand always.


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