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Herb and Cheddar Buttermilk Biscuits

A simple flakey, tender biscuit filled with fresh herbs and cheddar cheese. Even with a gluten free flour blend, these will be so flakey!

Course Baking
Cuisine American
Keyword biscuits, buttermilk, cheddar cheese, herbs, kefir
Prep Time 20 minutes
Cook Time 18 minutes
Servings 10 biscuits

Ingredients

  • 2 cups 250 g gluten free One for One Flour Blend, like 1 to 1 Bob's Red Mill ( or unbleached AP flour)
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 2 tbsp chopped fresh herbs I used thyme parsley and rosemary.
  • 1/2 cup grated cheddar cheese
  • 1/4 cup 56 g; 1/2 stick frozen unsalted butter
  • 1 cup buttermilk, kefir or yogurt, plus extra for brushing on the tops before baking

Instructions

  1. Heat oven to 425F
  2. Whisk together the flour, baking powder and salt. Add the herbs and cheddar cheese.
  3. Using the large holes on your grater, grate the butter into the flour mixture and mix lightly with your fingers until well distributed, and it looks like all the butter bits are covered with flour.
  4. Pour in the kefir.
  5. Stir just until all the dry bits are incorporated, no longer.
  6. It should be sticky and shaggy, not wet. Sometimes humidity will affect this. You'll get used to your dough, and know when to add a splash extra liquid, or to flour your surface a bit more heavily. See next step.
  7. Lightly flour the work surface and add your dough out onto it. Lightly flour the top of your dough and use your hands to pat it out into a rectangle little over 1/2 inch thick.
  8. Fold that rectangle towards you. Rotate the dough and roll it out gently using a rolling pin. Use a gentle bouncing motions from the centre of the dough, careful not to crush the out edges and destroy the layers. It's important to roll very gently.
  9. Repeat the folding and rolling two more times. Or more if you are feeling extra 'foldy'!
  10. Roll the dough out to about an 1 inch (25 mm) thick. Using a floured biscuit cutter, cut your biscuits (be sure not to twist the cutter or it will seal the outer edges and they won't rise well) Gently gather and re-roll the dough until it is all used up. I use a 2 1/4 inch cutter.
  11. Place the cut biscuits onto a parchment covered baking sheet.
  12. Wash the tops with a bit of kefir for a glaze.
  13. Bake for 15-18 minutes depending on the size of your biscuits, the weather, and your oven. They should be golden brown and fluffily cooked through.
  14. Enjoy them warm with all manner of honey, sausage, jams, ham, and of course, grass fed butter.

Recipe Notes

I say it makes 8-10 biscuits, it really depends on the size of the cutter you choose. Sometimes I will use smaller cutters to make the perfect little bite as a side for soup.
This recipe is truly about the process. Don't skimp on the directions to roll and fold. And also the idea of placing them on the baking sheet so that they are just touching, a bare kiss, really does work!