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#ChooseClo biscuits bread buttermilk cheese Clover herbs homemade kid-friendly recipe savory side dish

Herb and Cheddar Buttermilk Biscuits

Special thanks to Clover Farms for sponsoring this recipe for herb and cheddar buttermilk biscuits. #ChooseClo

Herb and Cheddar Buttermilk Biscuits #ChooseClo AD | Mama Harris' KitchenI’ve been on a bit of a savory kick lately, and these herb and cheddar buttermilk biscuits are no exception! My family loves a good biscuit, and my husband has been known to sneak a few refrigerated biscuits into our cart whenever we grab some groceries, so I figured it was time to try my hand at making my own biscuits with a savory twist. These definitely did not disappoint!

I used a food processor to mix up my batter, but you can also use a stand mixer with a paddle attachment, or go the more traditional route using a pastry cutter and kneading the dough by hand. The key is to mess with the dough as little as possible, for beautiful flaky biscuits that rise high!

The bits of pimentos and cheddar cheese made these biscuits such a pretty color, and the flecks of herbs and spices really satisfied my eyes, I love colorful food. It just tastes better. These biscuits are the perfect texture and mix of flavors, not overpowering, but enough to close your eyes and enjoy that doughy goodness.

Herb and Cheddar Buttermilk Biscuits #ChooseClo AD | Mama Harris' KitchenBeing in Northern California there’s so many local brands I love to try. For this recipe I used Clover Farms Buttermilk, Unsalted Butter, and Sharp Cheddar Cheese. What sets Clover Farms apart from other dairy producers is its innovative approach to the dairy business. Clover was the first dairy processor to elevate milk from a commodity to a specialty food by establishing the North Coast Excellence Certified (NCEC) Program. This has set some of the most rigorous standards in the dairy industry which surpass those of the state and federal governments. Clover was also the first dairy to become American Humane Certified, said “No” to the synthetic growth hormone rSBT, and made an early entrance to provide and support organic dairy products. As part of the standard of excellence, Clover cows are raised on small, local family-owned farms that follow sustainable agricultural practices and tend small herds on spacious ranches, where the cows are well treated and healthy. Clover Farms are also American Humane Certified and must demonstrate environmental consciousness and stewardship of land. Clover milk is not from cloned cows and annual averages of bacteria counts meet National Centers for Environmental Prediction’s (NCEP) set standards. Be sure to follow the hashtag on social media, and if you’re in the Northern California area check out the link and see if some of the upcoming events are going to be in your area!

Herb and Cheddar Buttermilk Biscuits #ChooseClo AD | Mama Harris' KitchenThese biscuits are delicious on their own, but I’m even considering making a breakfast sandwich with them or serving them with some delicious chicken wings! That cheddar cheese melted over the top really takes these to another level too, you need to see for yourself!

Herb and Cheddar Buttermilk Biscuits Ingredients:

  • 2 cups all purpose flour
  • 2 tablespoons baking powder
  • 1 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon smoked paprika
  • 7 tablespoons cold Clover Farms unsalted sweet butter
  • 3/4 cup cold Clover Farms buttermilk
  • 1 cup cold shredded Clover Farms sharp cheddar cheese PLUS extra to sprinkle tops of biscuits with
  • 3 tablespoons minced pimentos

Directions:

Herb and Cheddar Buttermilk Biscuits #ChooseClo AD | Mama Harris' KitchenPreheat oven to 425 degrees.
Begin by adding the flour, baking powder, garlic salt, dried herbs, baking soda, pepper, and paprika to a food processor. Pulse a few times until blended well.
Cut the cold butter into small pieces and pulse once each time after each piece of butter is added. Mixture should be be a bit coarse.

*If you don’t have a food processor, you can mix the dry ingredients together and then use a pastry cutter to break up the cold butter.

Herb and Cheddar Buttermilk Biscuits #ChooseClo AD | Mama Harris' KitchenNext, add the buttermilk, cheese, and pimentos.

*If you don’t have a food processor, just create a pile in your mixing bowl with the dry ingredients and hollow out the center a bit. Add the milk, the cheese and pimentos to the center.

Herb and Cheddar Buttermilk Biscuits #ChooseClo AD | Mama Harris' KitchenPulse the food processor a few times just until the dough forms together and sticks together.

*If you don’t have a food processor you can knead the dough together by hand, just until it forms a ball and begins to stick.

Herb and Cheddar Buttermilk Biscuits #ChooseClo AD | Mama Harris' KitchenLightly flour a flat surface and pat your dough down gently until it’s about 1 inch thick. Using a biscuit cutter or a 2 inch round cookie cutter, cut out the circles for your biscuits. Don’t twist as you go down or up with the cutter, just go straight down and back up. Once you have the biscuits cut out, knead the dough again and flatten and cut out the remaining biscuits.

*The first biscuits will always rise a little higher as they’ve been kneaded less times. The trick is to roll and knead the dough as little as possible for maximum rise.

Herb and Cheddar Buttermilk Biscuits #ChooseClo AD | Mama Harris' KitchenLightly spray a baking sheet with nonstick spray or line it with parchment paper or a silicon mat, and add your biscuit rounds. Sprinkle with your extra cheddar cheese.

Herb and Cheddar Buttermilk Biscuits #ChooseClo AD | Mama Harris' KitchenBake in the preheated oven for about 13-15 minutes, until golden.

Herb and Cheddar Buttermilk Biscuits #ChooseClo AD | Mama Harris' KitchenCut the warm biscuits down the middle, add a bit of butter and serve.

Herb and Cheddar Buttermilk Biscuits #ChooseClo AD | Mama Harris' KitchenEnjoy!

Print
Herb and Cheddar Buttermilk Biscuits

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 9 biscuits

Serving Size: 1 Herb and Cheddar Buttermilk Biscuit

Herb and Cheddar Buttermilk Biscuits

Perfect alone or filled with your favorite toppings, these herb and cheddar buttermilk biscuits are full of flavor and delightfully easy to make.

Ingredients

  • 2 cups all purpose flour
  • 2 tablespoons baking powder
  • 1 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon smoked paprika
  • 7 tablespoons cold Clover Farms unsalted butter
  • 3/4 cup cold Clover Farms buttermilk
  • 1 cup cold shredded Clover Farms sharp cheddar cheese PLUS extra to sprinkle tops of biscuits with
  • 3 tablespoons minced pimentos

Instructions

  1. Preheat oven to 425 degrees.
  2. Begin by adding the flour, baking powder, garlic salt, dried herbs, baking soda, pepper, and paprika to a food processor. Pulse a few times until blended well.
  3. Cut the cold butter into small pieces and pulse once each time after each piece of butter is added. Mixture should be be a bit coarse.
  4. Next, add the buttermilk, cheese, and pimentos.
  5. Pulse the food processor a few times just until the dough forms together and sticks together.
  6. Lightly flour a flat surface and pat your dough down gently until it's about 1 inch thick. Using a biscuit cutter or a 2 inch round cookie cutter, cut out the circles for your biscuits. Don't twist as you go down or up with the cutter, just go straight down and back up. Once you have the biscuits cut out, knead the dough again and flatten and cut out the remaining biscuits.
  7. The first biscuits will always rise a little higher as they've been kneaded less times. The trick is to roll and knead the dough as little as possible for maximum rise.
  8. Lightly spray a baking sheet with nonstick spray or line it with parchment paper or a silicon mat, and add your biscuit rounds. Sprinkle with your extra cheddar cheese.
  9. Bake in the preheated oven for about 13-15 minutes, until golden.
  10. Cut the warm biscuits down the middle, add a bit of butter and serve.
  11. Enjoy!

Notes

*If you don't have a food processor, you can mix the dry ingredients together in a mixing bowl and then use a pastry cutter to break up the cold butter. Create a pile in your mixing bowl with the dry ingredients and hollow out the center a bit. Add the milk, the cheese and pimentos to the center. Knead the dough together by hand, just until it forms a ball and begins to stick.

3.1
https://mamaharriskitchen.com/2016/08/herb-cheddar-buttermilk-biscuits/

What would be your favorite way to enjoy these herb and cheddar buttermilk biscuits? 

Be sure to follow Clover Farms on Facebook | Twitter | Instagram | Pinterest and follow the hashtag #ChooseClo ! Also, don’t forget to PIN this recipe! (Hover over the picture below and click the “Pin it”)

Herb and Cheddar Buttermilk Biscuits #ChooseClo AD | Mama Harris' Kitchen

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Reader Interactions

Comments

  1. Lana | Lifestyle Queen Bee says

    August 2, 2016 at 4:24 pm

    Yum! I love biscuits and these sound absolutely amazing! Thanks for sharing 🙂

    Lana | lifestylequeenbee.com

  2. Megan Marlowe says

    August 2, 2016 at 5:57 pm

    These biscuits looks absolutely delicious! I love all the herbs and the addition of pimentos!

  3. Amanda Mason says

    August 2, 2016 at 6:06 pm

    These look so amazing! I’m wondering if I could make a gluten free version…I might have to play around with that! Thanks for the recipe!!

  4. Kushi says

    August 2, 2016 at 6:52 pm

    WOW! I am literally drooling. Looks amazingly delicious!

  5. Christina | Christina's Cucina says

    August 2, 2016 at 7:30 pm

    I’ve never made savoury biscuits before, and have actually been wanting to try cheese scones, which are similar to yours! Thanks for the inspiration, they look great!

  6. Donna says

    August 2, 2016 at 7:36 pm

    Oh yum, these look so good! Love all the cheese going on in there 🙂 And the little pops of color look just delicious!

  7. Ashley says

    August 2, 2016 at 10:39 pm

    These look and sound delicious! Bookmarking this for the future!!

    xo Ashley

  8. Lynn says

    August 2, 2016 at 11:42 pm

    Looks very tasty! I haven’t done baking for centuries. lol I’m thrilled to try this soon. Thanks for sharing your recipe!

  9. Ruthie says

    August 3, 2016 at 7:17 am

    Biscuits and cheese are my weakness separetly, put them together!?!!? Game over!! This looks AMAZING. Must try…

  10. Ashley Fitting says

    August 3, 2016 at 3:37 pm

    I live for Clo everything… these look fabulous!

  11. Adaleta Avdic says

    August 4, 2016 at 10:46 am

    I need about 10 of these right now, but I should probably eat a salad instead! These look incredible 😉 xx Adaleta Avdic

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