To make these biscuits ahead of time, after cutting the biscuits, freeze in an even layer on a baking sheet, then transfer to a heavy-duty resealable plastic bag, and freeze up to 1 month. Add a few extra minutes to the baking time for frozen biscuits.
White Cheddar Herbed Biscuits
2015-03-05 02:43:58
Yield: approximately 1 dozen biscuits
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄2 cup cold unsalted butter, diced
- 1⁄2 cup shredded sharp white Cheddar cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh rosemary
- 1 1⁄2 cups plus 2 to 4 tablespoons heavy whipping cream, divided
Instructions
- Preheat oven to 450°. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine flour, baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Fold in cheese, parsley, chives, and rosemary.
- Make a well in the center of mixture. Add 1 1⁄2 cups cream. Using a fork, blend mixture until a dough begins to form. Add additional 2 tablespoons cream, if needed.
- Turn dough out onto a lightly floured surface. Knead lightly 3 to 4 turns. Pat dough out to 1⁄2-inch thickness. Using a 3-inch round cutter dipped in flour, cut dough, rerolling scraps only once.
- Place biscuits on prepared pan at least 1 inch apart. Using a pastry brush, lightly brush tops of biscuits with remaining 2 tablespoons cream.
- Bake until light golden brown, 12 to 15 minutes. Serve warm.
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