Fresh Herb and Aged Cheddar Biscuits Recipe
Tender, flaky biscuits packed with fresh chives, parsley, and thyme, enriched with sharp aged cheddar cheese. The combination of all-purpose and whole wheat flours creates a hearty texture while the trio of herbs adds bright, savory notes. Perfect for breakfast, brunch, or as a side to soups and stews. These biscuits shine when served warm from the oven, allowing the cheese to remain slightly melted and the herbs to release their full aroma.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon brown sugar
- ⅓ cup fresh chives, chopped
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon fresh thyme, chopped
- 1 ½ cups old cheddar cheese, gratedgruyere1:1vegetariandairy-free
similar sharp flavor
- 1 egg, beaten
- ¾ cup milk
- milk, for brushing
Instructions
- 1
Preheat oven and line a baking sheet with parchment
- 2
Mix dry ingredients in a large bowl
- 3
Stir in herbs and 1 cup of the cheese
- 4
Whisk egg and milk together in a small bowl
- 5
Pour wet ingredients over dry ingredients and stir until just combined
- 6
Turn dough onto lightly floured surface
- 7
Pat into a square approximately 8 inches and 2 inches thick
- 8
Slice into 8 rectangular pieces about 4 inches by 2 inches
- 9
Transfer to prepared baking sheet
- 10
Brush with milk and sprinkle with remaining cheese
- 11
Bake until golden brown
Tips
Don't overmix the dough to keep biscuits tender and flaky.
Use cold ingredients for better texture and higher rise.
Serve warm for the best flavor and melted cheese experience.
Good to Know
Store in airtight container at room temperature for 2-3 days or freeze for up to 3 months
Can be shaped and refrigerated overnight before baking
Best served warm from the oven or reheated briefly
Common Mistakes
Avoid overmixing to prevent tough biscuits
Don't skip the milk brush to avoid pale tops
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these biscuits ahead of time?
Yes, shape the biscuits and refrigerate overnight, then bake fresh in the morning. You can also freeze shaped unbaked biscuits for up to 3 months.
What if I don't have fresh herbs?
Use dried herbs at 1/3 the amount. So use about 1 tablespoon dried chives, 2 teaspoons dried parsley, and 1/6 teaspoon dried thyme.
How long do these biscuits keep?
Store in an airtight container at room temperature for 2-3 days. Reheat briefly in a 300F oven to restore warmth and crispness.