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.
Makes
4 biscuits
Total Time
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Ingredients
WHISK:
COMBINE:
Test Kitchen Approved
Instructions
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,
15–18minutes. Serve biscuits warm.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per biscuit
Calories: 283
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 77mg 25%
Sodium 695mg 28%
% Daily Value*
Carbs 32g 10%
Fiber 2g 8%
Protein 10g
*Percent Daily Values are based on a 2,000 calorie diet.
