Special thanks to Clover Farms for sponsoring this recipe for herb and cheddar buttermilk biscuits. #ChooseClo
I’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.
Being 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!
These 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:
Preheat 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.
Next, 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.
Pulse 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.
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.
*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.
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.
Bake in the preheated oven for about 13-15 minutes, until golden.
Cut the warm biscuits down the middle, add a bit of butter and serve.
Enjoy!
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
- Preheat 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.
- Next, add the buttermilk, cheese, and pimentos.
- Pulse the food processor a few times just until the dough forms together and sticks together.
- 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.
- 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.
- 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.
- Bake in the preheated oven for about 13-15 minutes, until golden.
- Cut the warm biscuits down the middle, add a bit of butter and serve.
- 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.
What would be your favorite way to enjoy these herb and cheddar buttermilk biscuits?
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