Savory Cheese & Herb Biscuits

"The biscuits will rise to double the thickness, about 1 inch high. Split in middle and rub with butter and then place together. An absolutely great biscuit that can be served with soup or along with your main course. I developed this recipe about 25 years ago."
 
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photo by lilsweetie photo by lilsweetie
photo by lilsweetie
Ready In:
25mins
Ingredients:
12
Yields:
30 biscuits
Serves:
30
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ingredients

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directions

  • Preheat oven to 425 F degrees.
  • Lightly grease an oven baking sheet with olive oil.
  • In a large mixing bowl, add both flours, baking powder, Italian herb seasoning mix, salt, baking soda and pepper.
  • Stir with a fork until well mixed.
  • Cut in butter using a pastry blender or a fork until pastry resembles coarse crumbs.
  • Stir in Parmesan cheese and cheddar cheese.
  • Gently fold in buttermilk until well blended.
  • Gather dough into a ball.
  • On a lightly floured surface, gently knead dough 8 to 10 times.
  • Dough will be slightly sticky.
  • Roll out dough into a circle about 1/2 inch thick.
  • Using a 1 1/2 inch cookie cutter, punch out dough.
  • Place on greased cookie sheet about 1/2 inch apart.
  • Gather up scraps of dough and re-roll and cut out remaining biscuits.
  • Place on prepared baking sheet.
  • Bake in preheated 425 F oven for 12 to 15 minutes or until golden brown.
  • Serve biscuits hot with butter.
  • If you prefer bite-size biscuits, then use a 1 1/4 inch cutter or make your own using the top of a spray can, there are many varieties of sprays to choose from. Just cut part of the top off so that you can clean easier.
  • When cutting, dip the cutter into flour each time.

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Reviews

  1. How good are these!!! Thanks so much for sharing, these biscuits went perfectly with my Butternut Squash soup with smoked cheddar this evening for dinner, really yummy, and quite easy to prepare :-)
     
  2. These biscuits are great tasting and very easy to make. How you are supposed to get 30 biscuits is beyond me. I only got about 10.
     
  3. These biscuits were an easy and very flavorful addition to my meal. I followed the directions exactly and they turned out great!
     
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RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
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