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Cheddar-Parmesan and Buttermilk Biscuits with Fresh Herbs

 
Cheddar-Parmesan and Buttermilk Biscuits with Fresh Herbs
289

These lovely biscuits are made with cheddar, parmesan, buttermilk and assorted fresh herbs. They are golden-brown outside, cheesy, herby and moist inside, have both great taste and texture.

Yield

8

servings

Prep

10

min

Cook

15

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 cup all-purpose flour
¾ cup whole-wheat flour
or whole wheat pastry
¾ cup cornmeal
4 ½ teaspoons baking powder
1 ½ teaspoons baking soda
teaspoon salt
*
¼ cup parsley leaves
freshly chopped
3 tablespoons thyme
freshly chopped
*
3 tablespoons sage leaves
freshly chopped
½ teaspoon rosemary leaves
freshly chopped
*
½ teaspoon oregano
freshly chopped
*
2 teaspoons garlic
freshly minced, 2 to 3 cloves, or to taste
2 red chili peppers
seeded and finely chopped, or to taste
*
3 tablespoons olive oil, extra-virgin
1 ⅔ cups cheddar cheese
shredded
¼ cup Parmesan cheese
1 ⅓ cups buttermilk

Directions

These small biscuits are so easy to be addicted!! Preheat the oven to 450℉ (230℃). In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt until well combined.

Get together all the ingredients.
In a large bowl, whisk together the flours, corn meal, baking powder, baking soda and salt.

In a medium bowl, add all the freshly chopped herbs, garlic, red chili peppers, and olive oil, stir until well mixed.

Wash well all the herbs, and let's work on chopping up the herbs, garlic and red chili peppers first.
Remove the stems, finely chop all the fresh herbs, red chili peppers, and mince the garlic.

Add the herb and olive oil mixture, cheddar and parmesan cheese into the flour mixture. Mix until well blended. Pour the buttermilk (shake it well before pouring) in, and stir until all the ingredients are well combined.

Add the shredded mozzarella cheese, grated parmesan, herb-olive mixture into the flour mixture.
Pour the buttermilk (shake it well before pouring) in, and stir until all the ingredients are well combined.

Drop the batter by about 2 tablespoons full onto a large baking sheet lined with parchment paper, or baking mat, or coated with cooking spray. Leave about 1½-inch space between two biscuits. Bake for 14 to 16 minutes until the biscuits are golden-brown on top, and deeply browned at the bottom.

Drop the batter by about 2 tablespoons full onto a large baking sheet lined with parchment paper,
Bake for 14 to 16 minutes until the biscuits are golden-brown on top, and deeply browned at the bottom.

Remove from the oven, let cool on the baking sheet for a few minutes. Transfer the biscuits on a wire rack to cool completely or serve warm.

or serve warm. After one bite, will be hard to stop.
Cheesy, herby, and delicious!

Note:

I used portion spoon, and made 29 biscuits in total.

 

* not incl. in nutrient facts

Reviews

+3

almost 7 years

These lovely biscuits are made with cheddar, parmesan, buttermilk and assorted fresh herbs. They are golden-brown outside, cheesy, herby and moist inside, have both great taste and texture.

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 30843% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 384mg 16%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 12%
Sugars g
Protein 25g
Vitamin A 10% Vitamin C 6%
Calcium 33% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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