SAVORY CHEESE AND HERB BISCUITS
Not too long ago, a woman was judged by how her biscuits turned out. If you baked great biscuits, you could be guaranteed to be Good Wife Material! Well, times have changed for women but that doesn't mean that we still can't cobble up a GREAT biscuit to serve to family and friends. The base recipe is for a specific cheese/herb mixture but I have listed many variations that I have made throughout the years at the bottom of the directions. I came up with this recipe because I was tired of "cheese" biscuits where you could NEVER taste the cheese! They use shredded cheese; mine calls for chunks of cheese. This is especially tasty when the cheese chunks melt on the baking sheet, producing browned and crispy cheese bits! Please note: I have used this recipe for years and shared it with 100% success with many friends. PLEASE read the NOTE section in the Directions if you've never made biscuits. It contains all the Hints & Secrets to GREAT biscuit success! Bon Appetite!
Provided by The_Swedish_Chef
Categories Breads
Time 44m
Yield 18 2.5 inch biscuits
Number Of Ingredients 12
Steps:
- Notes on how to make STELLAR biscuits:.
- 1) Spoon flour into a dry measuring cup and level off with the straight edge of a metal knife. DON'T use a liquid measuring cup or you'll end up with too much flour and rock hard biscuits!
- 2) I find it easier to incorporate room-temperature butter into my dry ingredients but then put the bowl with flour/butter back into the refrigerator for 10-15 minutes to chill the mixture. The colder your butter is, the higher your biscuits will end up. If you want to work with cold butter, this step is NOT necessary.
- 3) Shake the carton of buttermilk before measuring and make sure the buttermilk is COLD! It keeps the butter cold, and you have a lighter, fluffier biscuit.
- 4) Dust the work surface with All-Purpose flour when rolling and shaping the dough. (Leavening in Self-Rising flour leaves a bitter taste on the outside of the biscuit.).
- 5) Cut STRAIGHT DOWN with a sharp biscuit cutter! Do NOT twist the cutter or you'll be sealing the edges of the biscuits and reduce the rise of them. Ditto on using a glass to cut out biscuits: both sides of the cutter need to be open to allow air to exit as you press down. The glass ends up sealing the edges of the biscuit.
- Directions:.
- Preheat oven to 450-degrees F.
- In a very large bowl combine all the dry ingredients: Flour, Baking Powder, Baking Soda, Sugar, Salt, Black Pepper and Cayenne Pepper. Stir well to evenly distribute the ingredients.
- Drop the cut tablespoons of butter all around the flour mixture. Cut in butter using a pastry cutter until mixture is about the size of peas or very crumbly. Cover and chill in the refrigerator for 10-15 minutes to allow the butter to become hard; this will aid in having a very flaky biscuit.
- Add the cheese chunks and chives to the chilled butter/flour mixture. Stir to coat them well with the flour.
- Stir in buttermilk only until dough holds together very slightly, about 30 seconds. DO NOT OVER STIR! THIS IS THE SECRET TO INCREDIBLY FLUFFY AND LIGHT BISCUITS! The dough should "hold together" but still be very lofty and NOT packed down!
- Turn dough out onto a floured board, kneading dough a few times (about 3-4 times) and then pat into a 5-inch x 9-inch rectangle; Sprinkle top of dough with a small amount of additional flour and fold into thirds like a letter. Repeat entire process 2 more times, beginning with pressing into a 3/4" inch-thick dough rectangle again.
- Press or pat dough into a 1/2 inch thickness on a lightly floured surface; Dip edges of 2.5-inch biscuit cutter into flour and cut out a biscuit.DO NOT TWIST THE CUTTER! JUST PRESS FIRMLY DOWN, ONCE. Transfer to a parchment-lined baking sheet, placing biscuits side by side so they touch. Continue with existing dough. With the scraps, very lightly press dough together to form another rectangle and continue cutting out the biscuits. Caution! The MORE you work the dough and manhandle it, the tougher your biscuits will become so work with a very light hand when pushing the dough back together.
- Brush tops of biscuits lightly with cream.
- Bake for 14-16 minutes or until biscuits are lightly browned. Take out of oven by sliding the parchment paper with biscuits attached, onto table or counter top. Allow to sit for ONLY 1 minute, and transfer to a wire rack to cool for only a couple of minutes before serving. Caution! Moisture really builds up on the bottom of these biscuits, which is why they only sit on the parchment paper for 1 minute. Cooling on the rack for 2-3 minutes allows the cheese to set enough that it does NOT burn a person's mouth when eating it!
- VARIATIONS ON BISCUITS:.
- 1) Feta-Oregano or Marjoram: Stir 4-8 ounces of crumbled feta cheese and 1 teaspoon of either oregano or marjoram into the chilled butter/flour mixture before adding the buttermilk. Proceed with recipe as directed.
- 2) Bacon-Cheddar: Stir 6 cooked, drained, cooled and crumbled slices of bacon into the chilled butter/flour mixture along with 1/2 a cup of cubed Cheddar Cheese. Omit chives. Proceed with recipe as directed.
- 3) Gruyere-Rosemary: Stir in 1 cup of cubed Gruyere cheese and 1/2 tablespoon of fresh, snipped rosemary into the chilled butter/flour mixture. Use 1/4 cup of snipped chives and 1/2 tablespoon of freshly ground black peper. Proceed with recipe as directed.
- 4) Havarti-Dill: Stir in 1 cup of cubed Havarti cheese with 1 tablespoon of freshly snipped dill into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
- 5) Pimento Cheese: Stir in 1 cup cubed Sharp Cheddar Cheese with 1-4 ounce jar of DRAINED and patted dry Pimento into the chilled butter/flour mixture. Omit chives. Proceed with recipe as directed.
- 6) The ONE failure that I had was with Pepperjack Cheese. The actual cheese is too mild to taste in the end results and the remaining hot peppers were too much for the biscuit. Avoid this combination!
HERBED CHEESE PUFFS
Filled with a savory cheese and herb mixture, these puffy biscuits are simple, delicious and make a great party appetizer. I have made these for years and they are always a hit!
Provided by KAYLEEW
Categories Appetizers and Snacks Cheese
Time 22m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
- In a medium bowl, mix together Parmesan cheese, Romano cheese, mayonnaise, basil, oregano, green onions and garlic.
- Separate each unbaked biscuit vertically into 3 pieces. Spread 1 tablespoon cheese mixture on each piece.
- Arrange pieces in a single layer on baking sheet. Bake in the preheated oven 10 to 12 minutes, or until puffed and golden brown. Serve warm!
Nutrition Facts : Calories 241.8 calories, Carbohydrate 12 g, Cholesterol 19.5 mg, Fat 18.7 g, Fiber 0.6 g, Protein 6.9 g, SaturatedFat 5 g, Sodium 505.5 mg, Sugar 2.3 g
SAVORY CHEESE & HERB BISCUITS
The biscuits will rise to double the thickness, about 1 inch high. Split in middle and rub with butter and then place together. An absolutely great biscuit that can be served with soup or along with your main course. I developed this recipe about 25 years ago.
Provided by William Uncle Bill
Categories Breads
Time 25m
Yield 30 biscuits, 30 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 F degrees.
- Lightly grease an oven baking sheet with olive oil.
- In a large mixing bowl, add both flours, baking powder, Italian herb seasoning mix, salt, baking soda and pepper.
- Stir with a fork until well mixed.
- Cut in butter using a pastry blender or a fork until pastry resembles coarse crumbs.
- Stir in Parmesan cheese and cheddar cheese.
- Gently fold in buttermilk until well blended.
- Gather dough into a ball.
- On a lightly floured surface, gently knead dough 8 to 10 times.
- Dough will be slightly sticky.
- Roll out dough into a circle about 1/2 inch thick.
- Using a 1 1/2 inch cookie cutter, punch out dough.
- Place on greased cookie sheet about 1/2 inch apart.
- Gather up scraps of dough and re-roll and cut out remaining biscuits.
- Place on prepared baking sheet.
- Bake in preheated 425 F oven for 12 to 15 minutes or until golden brown.
- Serve biscuits hot with butter.
- If you prefer bite-size biscuits, then use a 1 1/4 inch cutter or make your own using the top of a spray can, there are many varieties of sprays to choose from. Just cut part of the top off so that you can clean easier.
- When cutting, dip the cutter into flour each time.
SAVORY HERB AND PARMESAN ROLLS
Provided by Michael Symon : Food Network
Time 2h30m
Yield 6 rolls
Number Of Ingredients 14
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
- While you're waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
- In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
- For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
- Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
- On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
- Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.
SAVORY BISCUITS
Shredded cheese and a sprinkling of herbs give refrigerated biscuits great flavor. This is one of my favorite bread recipes.
Provided by Taste of Home
Time 35m
Yield 20 biscuits.
Number Of Ingredients 8
Steps:
- Separate each tube of biscuits into 10 biscuits; place in a single layer in a greased 11x7-in. baking pan. Sprinkle with cheeses. Drizzle with butter; sprinkle with seasonings. Bake at 350° for 25-30 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 195mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
HERB & CHEESE BISCUITS
There are lots of biscuit recipes but the savoury flavour of fresh herbs make these unique! I've itemized the ingredients from Harrowsmith Country Life but use whatever herbs appeal to you ........ or whatever you have in the pantry. Last night, I used basil, parsley & green onions. BUT, if you're forced to use dried herbs, just cut the quantity in half.
Provided by CountryLady
Categories Breads
Time 30m
Yield 8 biscuits
Number Of Ingredients 11
Steps:
- Preheat oven to 375F & line a baking sheet with parchment.
- Mix dry ingredients in a large bowl; stir in herbs & 1 cup of the cheese.
- Whisk egg & milk together in a small bowl; pour over the dry ingredients & stir until just combined.
- Turn the dough onto a lightly floured surface; pat into a square that is approximately 8" and 2" thick.
- Slice into 8 rectangular pieces about 4" x 2" & transfer to the baking sheet.
- Brush with a little milk & sprinkle with remaining cheese; bake in oven until golden brown, approximately 18 to 20 minutes.
- Although you can serve these at room temperature, I prefer them warm!
Nutrition Facts : Calories 228.2, Fat 8.9, SaturatedFat 5.3, Cholesterol 48.7, Sodium 434.9, Carbohydrate 26.9, Fiber 1.5, Sugar 1.9, Protein 10.3
SAVORY 7UP HERB BISCUITS FROM SCRATCH (NO BISQUIK)
No baking mix? No problem! You can still make those delicious 7up biscuits you've seen on Pinterest. This version adds fresh herbs for a savory flavor.
Provided by CooksWithScissors
Categories Breads
Time 20m
Yield 6 biscuits
Number Of Ingredients 7
Steps:
- Preheat oven to 425˚F. Line a baking sheet with parchment paper.
- In a large bowl, mix together flour, baking powder, salt, and herbs.
- Slowly mix in butter, then yogurt, then lemon-lime soda. Dough will be smooshy and sticky!
- Using a wooden spoon or a large serving spoon, drop balls of dough onto parchment-papered baking sheet. There should be enough dough for about 6 medium-sized biscuits.
- Bake in 425˚F oven for about 15 minutes, or until the tops of the biscuits begin to brown. Remove from oven and allow to cool on baking sheet for a few minutes before moving to a wire rack.
Nutrition Facts : Calories 97.7, Fat 2.1, SaturatedFat 1.2, Cholesterol 5.1, Sodium 526.8, Carbohydrate 17.3, Fiber 0.6, Sugar 1, Protein 2.2
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- Put the butter and flour in a food processor and pulse until the mixture resembles breadcrumbs. Add the grated parmesan, black pepper and sugar, then pulse again until combined and the mixture starts to stick together and form a dough. Tip out onto a lightly floured work surface and gently work together, then shape the dough into a log. Wrap tightly, then chill for 30 minutes.
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- Bake the biscuits for 10-12 minutes until turning golden around the edges. Remove from the oven and leave to cool on the baking sheets. Serve with drinks as a savoury nibble.
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