My Cheddar Herb Buttermilk Biscuits are cheesy and buttery, filled with a variety of herbs, it’s difficult not to eat the entire batch as soon as they come out of the oven. I love to bake these Buttermilk Biscuits off for my Creamy Chicken and Biscuits rather than create a crust or make dumplings, not only because they taste great when you break them up and soak them in the broth, but I also love to have leftover Cheddar Biscuits! This is a ‘drop biscuit’ type of recipe and it couldn’t be easier! I dump the entire dough onto a sheet tray that’s lined and sprayed, then use a bench scraper to divide the dough into squares. Or if you like, use a very large ice cream scoop to form round biscuits, either way, you’ll love my Buttermilk Biscuits recipe.

What is the difference between ‘Drop Biscuits’ and ‘Rolled Biscuits’ anyway?

Drop biscuits get their name from the fact there is no rolling or forming of the dough, they are simply spooned, or in the case of my Cheddar Herb Buttermilk Biscuits, ice cream scooped on to the sheet tray. Seriously, they couldn’t be easier! A ‘Rolled Biscuit’ requires a little more work and a significant level of skill to get right. A Rolled biscuit has a layered structure and as you pull them apart each flaky layer is separate. Whereas a ‘Drop Biscuit’ is more like a muffin or cakey texture. Each one gorgeous and delicious, but the drop biscuit is 1000 times easier.

Forget to buy Buttermilk? Check out my recipe for a Buttermilk Substitute here!

Here’s my recipe for Cheddar Herb Buttermilk Biscuits

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5 from 1 vote

Cheddar Herb Buttermilk Biscuits

Cheddar Herb Buttermilk Biscuits are cheesy and buttery, filled with a variety of herbs, it’s difficult not to eat the entire batch as soon as they come out of the oven. I love to bake these Buttermilk Biscuits off for my Creamy Chicken and Biscuits rather than create a crust or make dumplings, not only because they taste great when you break them up and soak them in the broth, but I also love to have leftover Cheddar Herb Buttermilk Biscuits!

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

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Course: Bread

Cuisine: American

Keyword: Buttermilk Biscuit, Drop Biscuit

Servings: 12

Calories: 226kcal

Ingredients

• 2 1/4 Cups All-Purpose Flour
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 2 Tablespoons Sugar
• 8 Tablespoons Unsalted Butter 1/4-inch cubes, frozen
• 1 Egg Beaten
• 1 Yolk
• 1 1/4 Cups Buttermilk Very Cold
• 1 Cup Cheddar Cheese Shredded, very cold
• 1/4 Cup Flat-Leaf Parsley Chopped
• 2 Tablespoons Chives Chopped
• 2 Tablespoons Scallions Chopped
• 1 Tablespoon Thyme Chopped

Instructions

• Preheat oven to 400F
• Dice butter into ¼ inch cubes, place in the freezer
• Measure and sift the dry ingredients into a mixing bowl, add the herbs and cheese
• Cut the butter into the dry ingredients until the largest piece of butter is pea-sized
• Add the wet ingredients and just mix to combine, do not overwork the dough
• Use a large ice cream scoop and scoop the dough onto a sheet tray lined with parchment sprayed with oil
• Bake for 14-16 minutes until brown and no longer moist of the sides
• or Turn the dough out onto a sheet tray lined with parchment sprayed with oil and gently pat it into a square, 1-inch thick, divide into 12 equal portions and bake for 14-16 minutes until brown and no longer moist of the sides

Nutrition Facts

Cheddar Herb Buttermilk Biscuits

Amount Per Serving

Calories 226 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Cholesterol 63mg21%

Sodium 333mg14%

Potassium 185mg5%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 3g3%

Protein 6g12%

Vitamin A 575IU12%

Vitamin C 3mg4%

Calcium 154mg15%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thank you for visiting my Food Blog. I hope you enjoy my Cheddar Herb Buttermilk Biscuits. Please come back and visit again soon! Bon appetit, Steven