Cheddar-Parmesan and Buttermilk Biscuits with Fresh Herbs Recipe

Name: Cheddar-Parmesan and Buttermilk Biscuits with Fresh Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour, all-purpose; 3/4 cup whole wheat flour or whole wheat pastry; 3/4 cup cornmeal; 4 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; ⅛ teaspoon salt; 1/4 cup parsley leaves freshly chopped; 3 tablespoons thyme freshly chopped; 3 tablespoons sage leaves freshly chopped; 1/2 teaspoon rosemary leaves freshly chopped; 1/2 teaspoon oregano freshly chopped; 2 teaspoons garlic freshly minced, 2 to 3 cloves, or to taste; 2 each red chili peppers seeded and finely chopped, or to taste; 3 tablespoons olive oil, extra-virgin; 123 cups cheddar cheese shredded; 1/4 cup parmesan, parmigiano-reggiano cheese, grated; 113 cups buttermilk

Servings: persons

1 cup flour, all-purpose
3/4 cup whole wheat flour or whole wheat pastry
3/4 cup cornmeal
4 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
⅛ teaspoon salt
1/4 cup parsley leaves freshly chopped
3 tablespoons thyme freshly chopped
3 tablespoons sage leaves freshly chopped
1/2 teaspoon rosemary leaves freshly chopped
1/2 teaspoon oregano freshly chopped
2 teaspoons garlic freshly minced, 2 to 3 cloves, or to taste
2 each red chili peppers seeded and finely chopped, or to taste
3 tablespoons olive oil, extra-virgin
123 cups cheddar cheese shredded
1/4 cup parmesan, parmigiano-reggiano cheese, grated
113 cups buttermilk

1
Preheat the oven to 450F (230C).
2
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt until well combined.
3
In a medium bowl, add all the freshly chopped herbs, garlic, red chili peppers, and olive oil, stir until well mixed.
4
Add the herb and olive oil mixture, cheddar and parmesan cheese into the flour mixture.
5
Mix until well blended.
6
Pour the buttermilk (shake it well before pouring) in, and stir until all the ingredients are well combined.
7
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.
8
Leave about 1 1/2-inch space between two biscuits.
9
Bake for 14 to 16 minutes until the biscuits are golden-brown on top, and deeply browned at the bottom.
10
Remove from the oven, let cool on the baking sheet for a few minutes.
11
Transfer the biscuits on a wire rack to cool completely or serve warm.
12
Note: I used portion spoon, and made 29 biscuits in total.

60342

kcal

Calories

6356

Fat

157

Carbs

944

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup flour, all-purpose, 3/4 cup whole wheat flour or whole wheat pastry, 3/4 cup cornmeal, 4 1/2 teaspoons baking powder, and more.

Yes, Cheddar-Parmesan and Buttermilk Biscuits with Fresh Herbs falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheddar-Parmesan and Buttermilk Biscuits with Fresh Herbs

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