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 Herb Buttermilk 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 Cheddar Herb 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
Cheddar Herb Buttermilk Biscuits
- 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
- 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