Savory Cheddar Herb Biscuits (with a Holiday Twist)
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp sugar
- 3/4 tsp salt
- 1/2 cup cold unsalted butter, cubed or grated
- 1 large egg
- 2/3 cup cold buttermilk (plus a splash more if needed)
- 1 cup shredded sharp white cheddar
- 1/2 cup finely chopped fresh herbs (such as chives, rosemary, or thyme)
- optional: ¼ cup dried cranberries, roughly chopped
- optional for topping: melted butter or garlic butter
Method
Preheat the oven.
- Heat oven to 425°F. Line a baking sheet with parchment paper or lightly grease a cast-iron skillet.
Mix the dry ingredients.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Cut in the butter.
- Add the cold butter and use your fingertips or a pastry cutter to work it into the flour until the mixture looks sandy with small bits of butter still visible.
Whisk the wet ingredients.
- In a separate bowl, combine the egg and buttermilk. Stir in the cheddar, herbs, and cranberries (if using).
Bring the dough together.
- Pour the wet mixture into the dry ingredients and stir just until combined. If the dough feels dry, add a splash more buttermilk. The dough should look rough but hold together.
Shape and cut.
- Turn the dough onto a lightly floured surface. Gently pat into a 1-inch-thick rectangle. Fold the dough over itself once or twice for extra flakiness, then cut into rounds or squares.
Bake.
- Arrange biscuits on the prepared pan and bake for 12–15 minutes, until puffed and golden on top.
Finish and serve.
- Brush the warm biscuits with melted butter (or garlic butter for extra flavor). Serve immediately or let cool slightly before storing.
Notes
Helpful Tips
- Keep it cold: Cold butter equals flaky biscuits — always.
- Fold, don’t knead: Gentle folding helps create those signature layers without toughness.
- Make ahead: Freeze shaped biscuits on a tray, then bake from frozen — just add 3–4 extra minutes.
- Holiday-ready: Add cranberries for color, or sprinkle flaky sea salt on top for a savory finish.
- Serve with: Whipped butter, honey, or hot soup — these biscuits go with everything.