Herb-Cheddar Biscuits are the perfect dipper for soaking up stew broth. Since they’re considered drop biscuits, they’re crispier and crunchier than regular ones. Be sure to spring for fresh herbs — they add more distinct and fresher flavor. The biscuit dough can be made ahead, shaped, and frozen. When you’re ready to bake the biscuits, brush the tops with buttermilk and bake a few extra minutes.
Preheat oven to 425°. Lightly coat a baking sheet with nonstick spray or line with parchment.
Whisk together flour, Cheddar, dill, chives, salt, and baking soda; cut in butter until pea-sized.
Combine ½ cup buttermilk and egg in a bowl; stir into flour mixture just until combined.
Drop dough by four heaping spoonfuls onto prepared baking sheet. Brush tops with buttermilk and bake until golden brown, 15–18 minutes. Serve biscuits warm.
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 77mg 25%
Sodium 695mg 28%
Carbs 32g 10%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.