Nana Beth's Savory Cheddar and Herb Biscuits
My dearest, these Savory Cheddar and Herb Biscuits have been a warm, crusty comfort in my kitchen for as long as I can remember. I first learned to make them when my own children were small and hungry after school. They would rush in with birdlike appetites and the promise of stories to tell. One pan of these biscuits would quiet little rumbling tummies and make the whole kitchen smell like home. Every holiday brunch since then has had a basket of these biscuits passing from hand to hand. I would tuck extra chives and parsley from the window box into the dough because my mother taught me that fresh herbs are like little love notes in food. People always say they taste like childhood, and that is the sweetest compliment a grandmother could hear. I turn to this recipe whenever someone needs a pick me up or when company arrives unexpectedly. It is forgiving and quick, and it gives you those golden edges, the tender inside, and the bright bite of cheddar that makes folks smile. Use the time it takes them to bake to set the table and to remember that simple things done with care become the memories we carry forward. Oh, and do not you fret if your biscuits are not identical. They do not have to be perfect. Each one will carry a little fingerprint of your care, and that is what makes them so special. You can do this, my dear. I know you can.
Ingredients
- 2 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 6 tablespoons unsalted butter
- 1 cup sharp cheddar cheese, grated
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 cup buttermilk, cold
- 1 item large egg
- 1 tablespoon milk for brushing
- 2 tablespoons melted butter for finishing
Instructions
Preheat your oven to 425 F and place a rack in the center. Line a baking sheet with parchment or a silicone mat. There, darling, everything feels ready to welcome the biscuits.
In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar. Take a moment to breathe in. The dry mix should look light and snowlike.
Now, let us work with the butter. Cut the cold butter into small pieces and tuck it into the flour. Use your fingertips to gently press the butter into the flour, almost as if you are playing a gentle tune on a piano. Keep going until the mixture resembles little peas. There is no hurry my dear. That texture will make your biscuits tender and flaky.
Stir in the grated cheddar and the chopped herbs so they are evenly scattered through the flour. The flecks of orange and green should make you smile. If any shreds stick together, that is perfectly all right.
In a small bowl beat the egg with the cold buttermilk. Pour this into the flour mixture and fold gently with a wooden spoon until it just comes together. Keep your movements soft and expect a slightly shaggy dough. If it seems dry, fold in an extra splash of buttermilk, one tablespoon at a time.
Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 3/4 inch thick. If you like taller biscuits, fold the dough over itself once, then pat again. There is something comforting about the way the dough responds to your palms.
Using a 2 1/2 inch biscuit cutter or a floured glass, press straight down without twisting, then lift each biscuit out and place them on the prepared sheet, close together for soft sides or spaced apart for crisper edges. The tops should look a little floury and hopeful.
Brush the tops lightly with milk to help them brown. Pop them into the oven and bake for 12 to 15 minutes until golden brown and the cheese scents the air. Oh my goodness, your kitchen should be smelling just heavenly right about now.
As soon as they come out, brush with the melted butter for a glossy finish and extra comfort. Let them rest on the pan for a few minutes, then move to a wire rack. The centers will be tender and the edges a little crisp, just the way we like them.
Serve warm with a little extra butter or alongside soup, salad, or any happy plate. And if there are leftovers, warm them gently in a low oven the next day and they will be just as sweet.
Cooking Tips
- 💡Nana's Little Note: If your dough feels sticky, chill it for 10 minutes. That little rest makes handling so much kinder.
- 💡Nana's Little Note: Use cold butter and cold buttermilk for the flakiest layers. Cold fat is our little secret to tender biscuits.
- 💡Nana's Little Note: Grate your own cheddar for better melt and texture. Pre-shredded cheese has starch that can make the dough gummy.
- 💡Nana's Little Note: Want a hint of warmth? Add a pinch of smoked paprika or a small pinch of cayenne to the dry mix for a gentle lift.
- 💡Nana's Little Note: For extra pretty biscuits, brush with egg wash instead of milk for a shinier, deeper brown top.
Nutritional Information
Per serving
May these biscuits wrap your family in the same simple comfort and joy that warmed our table for years. Be gentle with yourself as you learn and share this recipe, and savor every small moment you create around the table. Be good to yourself and enjoy every moment.
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