Flaky Cheese and Herb Buttermilk Biscuits

Nothing beats baking biscuits. They’re really quick to pull together with only a few ingredients and a short baking time. They’re the ideal accompaniment to almost any meal – at breakfast with scrambled eggs and bacon, at lunch with warm soup, at dinner with hearty chili or roast chicken and at snack time smothered in butter. They’re super versatile lending themselves to savoury and sweet flavours alike . And best of all, they always taste amazing.

Lately, although we are still in the last clutches of winter, my mind is turning to spring and the brighter, warmer days to come. To me, this means fresh herbs from the garden are just around the corner. To celebrate, I’m sharing my favourite recipe for these ultra-flaky, fresh herb-loaded, cheese-studded buttermilk biscuits.

Flaky Cheese and Herb Buttermilk Biscuits

Here’s how:

Flaky Cheese and Herb Buttermilk Biscuits – makes 12

2 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 green onion, thinly sliced

1/2 cup shredded extra-old Cheddar cheese

1/4 cup chopped fresh herbs (use any combination you like, or whatever you’ve got on hand)

1/2 cup cold butter, cubed

1 cup buttermilk, approx

In large bowl, whisk together flour, baking powder, baking soda and salt. Stir in green onions, Cheddar and herbs. Using pastry blender, cut in butter until crumbly with a few pea-sized pieces of butter remaining. Pour buttermilk over dry ingredients. Toss with fork, adding up to 2 tbsp more buttermilk as needed to make a sticky, ragged dough.

Pull apart dough into 12 pieces. Place on parchment paper-lined baking sheet. Brush tops with a little more buttermilk. Bake in 4oo F (200 C) oven until golden, 12 to 15 minutes. Let cool on rack or enjoy warm from the oven.

Ready to tuck in!

 These will make a lovely addition to an Easter brunch. Or alongside any one of these fabulous soups.

TIP – Don’t have buttermilk? No problem! 1 cup of buttermilk = 1 tbsp lemon juice or white vinegar plus enough milk to make 1 cup; let stand for 5 minutes before using.