Herb and Cheddar Biscuits
It’s a rainy day here on the farm. I’m not complaining. We’ve been suffering through a bit of a drought here on the prairies and any sign of a decent rain is reason to celebrate. With rain comes comfort food, at least for me. These Herb and Cheddar Biscuits are perfect slathered in butter, jam or dipped in delicious gravy.
These biscuits are versatile; you can use them for morning breakfast sandwiches, afternoon tea biscuits, dipped in a stew fresh off the crock pot or smothered in cream peas. I like to make up a batch to have on hand for my morning beef jerky jam and egg sandwiches; you can’t go wrong with these around.
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- 2 c. flour
- 1 tbsp. sugar
- 4 tsp. baking powder
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp. salt
- 3/4 c. milk
- 1/2 cup butter, softened
- 1 egg, beaten
- 1 c. cheddar cheese, grated
- Preheat your oven to 450 degrees F.
- In a medium mixing bowl combine flour, bakin powder, sugar, salt, oregano and garlic.
- Using a pastry blender, cut in butter and blend until the mixture because a crumble texture.
- Combine egg and milk, adding gradually to mixture to form a soft, not sticky, dough. Knead in until mixed well; knead in the cheese. Chill dough for 1 hour.
- On a lightly floured surface, roll dough to a 3/4" thickness and cut circles with a floured cookie cutter. I used my pastry pocket cut and seal cutter; it's about a 2" diameter.
- Place on a greased baking sheet about 1/2" apart and bake for 10 minutes. Yields 12 biscuits.
reading over the instructions, where does the 1 cup of cheddar cheese get added?
Sorry about that; sometimes I get ahead of myself. I added it to the recipe. Thanks for letting me know 🙂