Cheesy Whole Wheat Herb Biscuits
Submitted by happyzhangbo
Savory whole wheat drop biscuits loaded with three cheeses, fresh dill, garlic, and parsley. High-fiber, herb-packed sides that pair perfectly with soups and stews.
YIELD
14 servingsPREP
10 minCOOK
15 minREADY
30 minThese aren’t your grandma’s plain biscuits.
Whole wheat flour teams up with cheddar, Swiss, and Parmesan for serious cheesy punch, while fresh dill and garlic weave through every bite.
Drop the dough onto a baking sheet, no rolling required, and bake until the edges crisp up and the cheese melts into golden, bubbling pockets.
Chef Tips
- Keep butter cold: Cold butter creates steam pockets during baking for lighter texture
- Fresh herbs matter: Dried dill won’t give you the same bright, grassy flavor punch
- Don’t skip the cheese topping: That extra pinch on top creates irresistible crispy cheese bits
- Serve immediately: These taste best warm from the oven when cheese is still gooey
Variations
- Swap dill for fresh rosemary or thyme for different herb profiles
- Add ¼ cup crumbled cooked bacon for meaty richness
- Use all white cheddar and add cracked black pepper for sharper flavor
Ingredients
Directions
Preheat oven to 400℉ (200℃) degrees.
In a large bowl, whisk together flour, baking powder, paprika, mustard, sugar, salt and dill until well mixed.
Add butter with a pastry blender or your fingers. Mix into larger crumbles.
Add cheese, garlic, dill and parsley, and cut into finer crumbly bits.
Start by incorporating half of the buttermilk and mixing together lightly with a spoon.
Stir in remaining buttermilk until dough comes together.
Drop dough onto a parchment paper or baking mat lined baking sheet.
Top each biscuit with a tiny bit of cheese.
Bake for about 16 minutes or until a wooden stick inserted comes out clean.
Serve warm.
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