Featured Recipe
Cheese Herb Biscuits Revamped
By Kate
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A biscuit dough built on sharp cheddar and fresh thyme swapping parsley and rosemary, with shallot powder replacing garlic powder. Butter grated frozen keeps pockets flaky; cold dairy critical. Folding dough creates layers—think puff pastry but less fuss. Low 425°F start, bake until deep golden with crackling crust. No twisting cutter; straight press preserves lift. Freeze twice for sharper rise, crackle gives you that crust that sings. Can swap cheddar for smoked gouda or pepper jack for a spin. Buttermilk swap needs sour cream plus splash of milk to keep acid balance. Quick, tactile, aromatic and sturdy enough for hearty sandwiches or just butter slathered.
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Prep:
20 min
Cook:
20 min
Total:
50 min
Serves:
20 servings
baking
savory
cheddar
biscuits
Introduction
Skip fluff. Biscuits are about cold fat, minimal mixing, and layering. Cheese adds richness but weighs dough, so baking powder helps with rise. Fresh herbs chopped fine deliver bursts of flavor without drying the dough. Frozen butter grated into the flour—not cubed—works better for flaky layers. Folding and rolling the dough adds lamination, like a lazy puff pastry, folding butter into flour layers. Twice freezing stops butter from melting too soon, producing those flaky pockets. The cutter? Straight down only. No twisting or squishing or you kill the lift. High heat, short bake until golden. Snaps and crackles, smells of browned butter and cheese. The crumb shows the layers, tender but structured. Perfect with butter or your favorite spread. Keep dough chilled and handle gently. Flour hands, freeze well, and watch biscuit magic. Substitutions exist, but keep the acid, keep it cold.
Ingredients
About the ingredients
Cheddar is the backbone here; swap freely for gouda or pepper jack if you want kick or smokiness. Herbs fresh and minced for scent, dried will dry out dough and dull flavor. Shallot powder adds more subtle depth than garlic, but garlic powder works if you must. Baking powder extra to counteract cheese density and cold butter. Frozen butter grated is better than small cubes, melts evenly. Use cold buttermilk or substitute with sour cream plus some milk—acid is key for rise and tenderness. Flour measurement tricky; too much dulls biscuit, too little means spreading. Keep ingredients cold, always. Chill dough in freezer, not fridge, to firm butter quickly without drying. Parchment-lined sheets for baking prevent sticking and handle hot syrupy butter drips.
Method
Technique Tips
Start with mixing dry and cheese first, evenly distributing herbs and leavening. Frozen butter grated creates the right crumb through fat pockets hidden in flour layers—don’t overmix or you’ll lose those. Resting dough in freezer firms butter fat; this step crucial to prevent greasy flat biscuits. Combine wet cold dairy gently to avoid gluten development—go shaggy, not smooth. Folding dough folds air and butter through it, creating layers from scratch without complexity. Use a firm touch on the cutter, straight down—twisting smashes layers. First freeze biscuit disks, helps the butter remain cold before baked, leading to flakiness. Bake on preheated sheet; temperature height quick browning and lift—listen for crackling crust as sign of doneness. Cool briefly to set crumb and flavors. Mistakes often from warm ingredients or overworking dough, fix by chilling and gentle handling. Efficient method with room for ingredient swaps and timing wiggle room; rely on sight, smell, texture cues.
Chef's Notes
- 💡 Use chilled tools. Cold bowl and utensils matter. Warmth melts butter. Get clean layers. Handle dough gently. Don't overwork it, keep it shaggy; that's key!
- 💡 Frozen butter is a game changer. Grate before mixing. Costs time upfront but worth it. Cold fat is the secret for flaky layers—tiny pockets for steam.
- 💡 Watch the oven. High heat is crucial. Look for that golden brown, crackling crust. Smell the cheddar and herbs, that’s aroma indicating they're ready.
- 💡 Roll the dough lightly. Avoid pressing too hard. You want layers, not a dense mass. Folding creates those desired flakes; go gentle but firm.
- 💡 Freezing dough is not optional. Final chill before baking? Essential. Creates larger steam pockets in the biscuits. Helps with the rise and flake.
Kitchen Wisdom
How do you fix flat biscuits?
Chill the dough longer. Too warm when cut? They'll spread. Add flour if too sticky, re-chill.
What's the best way to store biscuits?
Cool completely first. Can freeze or keep in airtight container. Heat before serving; restore texture.
What if my biscuits aren't fluffy?
Check oven temperature. Too low? Not enough rise. Also consider handling; overmixing is a killer for fluffiness.
Can I use other cheeses?
Yes. Swap cheddar for gouda or pepper jack. Still keep that acid balance. Adjust with soured items.
