Herb and Cheese Buttermilk Biscuits

Name: Herb and Cheese Buttermilk Biscuits
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 12 servings
Cuisine: American
Ingredients: 2½ cups (310 g) all-purpose flour; 1 tablespoon (14 g) baking powder; ¾ teaspoon (4½ g) kosher salt; ¼ teaspoon (1.3 ml) freshly ground black pepper; 6 tablespoons (85 g) unsalted butter, cold, cut into small cubes; 1¼ cups (150 g) sharp cheddar cheese, finely grated; 2 tablespoons (6 g) fresh thyme, finely chopped leaves; 2 tablespoons (6 g) fresh chives, finely chopped; 1 tablespoon (3 g) fresh parsley, finely chopped; 1 cup (240 ml) buttermilk; 1 whole (50 g) large egg, beaten with 1 tablespoon water for egg wash

From the MyKitchenBank Kitchen

Tender, flaky biscuits studded with sharp cheddar and fragrant fresh herbs. The buttermilk creates a subtle tang that balances the cheese, while cold butter layers ensure a crumbly, tender crumb. Perfect warm from the oven with butter and jam, or split for breakfast sandwiches.

Prep: 15 min
Cook: 16 min
Total: 31 min
Makes: 12 biscuits

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Steps

Before you start

Preheat oven to 425°F (220°C)
Cut butter into small cubes and chill in the freezer for 10 minutes
Have all ingredients at room temperature except the butter
Line a large baking sheet with parchment paper

1
Mix dry ingredients
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, kosher salt, and freshly ground black pepper.
- Make sure the baking powder is evenly distributed throughout the flour to ensure consistent rise.
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Ready when: Mixture appears uniform and light
Tip: Sifting the flour and baking powder together ensures no lumps and more consistent biscuits
2
Cut in cold butter
- Add the cold butter cubes to the dry mixture.
- Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.
- This is crucial for flaky layers.
- Do this quickly so the butter stays cold.
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Ready when: Mixture looks like coarse breadcrumbs with pea-sized butter pieces visible
Tip: Keep the butter cold and work quickly. If the mixture gets warm, refrigerate it for 5 minutes before continuing
3
Add cheese and herbs
- Gently fold in the finely grated sharp cheddar, chopped fresh thyme, chopped fresh chives, and chopped fresh parsley until evenly distributed throughout the mixture.
- Avoid overworking the dough.
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Ready when: Cheese and herbs evenly distributed, no visible dry flour pockets
Tip: If the cheese clumps, gently break it apart with your fingers before adding
4
Add buttermilk
- Pour the buttermilk over the mixture and gently fold it in using a wooden spoon or your hands, stirring just until the dough comes together.
- Do not overmix; the dough should look slightly shaggy and lumpy.
- Overworking develops gluten and makes tough biscuits.
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Ready when: Dough is shaggy but holds together, no dry flour visible
Tip: If the dough seems too dry, add 1 tablespoon more buttermilk at a time. It should be slightly wetter than bread dough
5
Shape and cut biscuits
- Turn the dough onto a lightly floured work surface and gently pat it into a 1-inch (2.5 cm) thick round, handling it as little as possible.
- Using a 2-inch (5 cm) round biscuit cutter dipped in flour, cut out biscuits with one clean downward motion without twisting.
- Gather scraps gently and re-pat to cut additional biscuits.
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Ready when: 12 cut biscuits arranged on the sheet
Tip: Twisting the cutter seals the edges and prevents biscuits from rising evenly; use a straight downward motion instead
6
Arrange and brush
- Place the biscuits on the prepared parchment-lined baking sheet, spacing them about 1 inch (2.5 cm) apart for even baking.
- Beat the large egg with 1 tablespoon water to make an egg wash, then brush the top of each biscuit lightly with the mixture for a golden-brown finish.
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Ready when: Each biscuit has a light, even coating of egg wash
Tip: Don't let egg wash drip down the sides or it will seal the edges and prevent rise
7
Bake until goldenOven 425°F / 220°C
- Bake in the preheated 425°F (220°C) oven for 14 to 16 minutes, until the biscuits are risen and golden brown on the tops.
- The cheese will toast at the edges and add deep flavor.
- Remove from the oven and let cool on the sheet for 2 minutes before transferring to a wire rack.
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Ready when: Golden-brown tops, risen above the pan, fragrant aroma
Tip: Watch them closely toward the end; ovens vary. If the tops brown too quickly but the centers feel soft, tent loosely with foil and bake 2 more minutes

Good to know

Tips

Keep all ingredients except buttermilk as cold as possible. A cold dough produces flakier biscuits because the butter creates distinct layers when it doesn't fully meld into the flour.
Don't skip the buttermilk tang—it tenderizes the dough through acid and adds a subtle flavor that complements the cheese. Milk alone will work but produces slightly denser biscuits.
These biscuits are best eaten fresh and warm, within a few hours of baking. The texture remains best on the day they are made.
For extra cheesy biscuits, press a small pinch of extra grated cheddar on top of each biscuit just before baking.

Make ahead

Prepare the dough up to 2 hours ahead. Cover and refrigerate on the baking sheet. Bake directly from the fridge, adding 1–2 minutes to the bake time.

Storage & reheating

Room temperature in a covered container: up to 2 days. Refrigerator: up to 4 days. Freezer: up to 1 month (freeze baked biscuits in an airtight container). Reheat frozen biscuits in a 350°F (175°C) oven for 8–10 minutes, or wrap in foil to warm through gently.

Substitutions

sharp cheddar cheese → Gruyère, Emmental, or smoked Gouda. Use the same amount. Any firm, flavorful cheese will work; avoid soft cheeses like brie
fresh thyme → Fresh rosemary or sage. Use 1 tablespoon of either; these are more assertive so reduce the amount slightly if sensitive to strong herbal flavors
buttermilk → Plain Greek yogurt thinned with milk (equal parts) or regular milk mixed with 1 tablespoon lemon juice or white vinegar, let sit 5 minutes. The tang is slightly less pronounced, but the biscuits will still be tender and flaky
fresh_herbs → 1 teaspoon each of dried thyme, chives, and parsley. Use half the amount of fresh herbs called for. Add dried herbs at the same point in the recipe