Cheddar Herb Buttermilk Biscuits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 cup whole wheat flour1 cup white flour2.5 tsps baking powder1 tsp sugar1 tsp baking soda1 tsp salt1 tbsp 3 different dried herbs (I used basil, rosemary & thyme)5 tbsp unsalted butter, cold1 cup shredded 2% sharp cheddar cheese1 cup buttermilk
Preheat oven to 450 degrees.
Mix all dry ingredients in a bowl. Cut in butter with a pastry knife until chunky mix forms. Add cheese and stir gently to combine. Add buttermilk and fold in until everything is incorporated, but don't overwork.
Drop biscuit mix onto a baking sheet lined with parchment paper.
Bake for 10-15 minutes until browned. Cool on rack.
Serving Size: Makes 18 biscuits
Mix all dry ingredients in a bowl. Cut in butter with a pastry knife until chunky mix forms. Add cheese and stir gently to combine. Add buttermilk and fold in until everything is incorporated, but don't overwork.
Drop biscuit mix onto a baking sheet lined with parchment paper.
Bake for 10-15 minutes until browned. Cool on rack.
Serving Size: Makes 18 biscuits
Nutritional Info Amount Per Serving
- Calories: 98.9
- Total Fat: 4.8 g
- Cholesterol: 13.6 mg
- Sodium: 333.2 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 1.2 g
- Protein: 3.6 g
Member Reviews
-
JPAJAK
The picture looks like you cooked them in a muffin pan. - 11/26/11
Reply from KITHKINCAID (11/26/11)
that's a stock picture that the Spark editors chose. my actual biscuits are drop biscuits, though you could probably cook them in a muffin cup if you wanted.
-
JANESLOSS
Made these last night. I didn't have white flour in the house so I used Quinoa Flour. Changed the herbs to chives, dill and 1/4 tsp granulated garlic. I also used Old Bay Seasoning instead of the salt. I used my #30 scoop and got exactly 18 biscuits. They baked to perfection in 10 minutes. Yummy! - 12/16/11