Yes, I'm back with more buttermilk biscuits and here's why: they're so delicious and super easy to make and I want to share this new variation with you! Also, I wanted to step down from my White Lily Flour soap box and try another brand of self-rising flour and prove you can still make fantastic biscuits even if you do not have access to White Lily. These cheddar herb buttermilk biscuits are proof of that.
COMMUNITY SUPPORTED AGRICULTURE: A GREAT WAY TO SUPPORT LOCAL FARMERS
But before I get into that, I would like to welcome you to my Community Supported Agriculture Series. I bought a summer farm share at Clark Farm in Carlisle, MA. This is very exciting. Community Supported Agriculture (CSA) is all about supporting local farms by buying a share of their harvest before the growing season and receiving farm fresh produce every week for a certain period of time.
I thought it would be fun to post new recipes each week where I use my fresh, organic farm veggies in recipes that you can make too! I know there are a lot of people out there who do CSA in the summer. So this is for all of you!
My featured CSA ingredients for this recipe come compliments of the fantastic herb garden at Clark Farm. I picked some fresh sage and thyme for these biscuits. If you've never made an herbed biscuit, I highly recommend. It's next level. And making breakfast sandwiches with these? KAPLOW! Mind blown.
Buttermilk biscuits & breakfast sandwiches: a match made in culinary heaven
This is an adaptation of Southern Living's incredible buttermilk biscuit recipe. Buttermilk biscuits can be eaten plain, of course. With melty pats of butter, duh. They are pretty irresistible coming right out of the oven as we all know. However, my absolute favorite way to eat these biscuits is to make breakfast sandwiches with them.
Fried egg. Melty cheese. Bacon. That's my sweet spot. An herby, buttery biscuit with a fried egg? I'm there! It's so easy to make and if you're having people over for breakfast or brunch, just make an assembly line of ingredients. Get your bacon cooked. Cut all your biscuits and place them on a sheet pan. Put in the oven to warm them on low. Use a stove top or counter griddle and fry all the eggs with cheese slices on top. Assemble, plate and spoon on those awesome home fries you made too! You'll be the talk of the town!
But seriously, sometimes I love taking a break from my regular toast with avocado in the morning and indulging in herby, buttermilk biscuits with fresh sage and thyme.
I intentionally use a sharp orange cheddar cheese because I love that you can see the orangey cheesiness of it bursting out of the biscuit. I've used white cheddar too and they are still delicious. But I do love seeing the orange bits throughout this beautiful biscuit!
You can see more of my CSA SERIES HERE! If you're looking for additional breakfast or brunch ideas, you should check out my Skillet Frittata w/Spinach, Leeks & Feta, Cheddar Stuffed French Toast w/Warm Peach Compote, or Cheese Omelet w/Home Fries.Print
Cheddar Herb Buttermilk Biscuits
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 10-12 biscuits 1x
Fresh sage and thyme from Clark Farm’s herb garden give these cheddar herb buttermilk biscuits a little something extra. Light and fluffy on the inside and crispy on the outside!
- 2 ½ cups self-rising flour (plus more for dusting cutting board - I used King Arthur’s)
- 1 stick of frozen butter, grated
- 2 tablespoons melted butter (to brush on biscuits once they are cooked)
- 1 cup chilled buttermilk
- 2 cups shredded orange cheddar
- 1 tablespoon fresh chopped sage
- ½ teaspoon fresh chopped thyme
- parchment paper
- Preheat oven to 475 degrees.
- Put flour in a bowl. The original Southern Living Buttermilk Biscuit recipe called for White Lily Self-Rising Flour. However, if you live outside the Southern United States, it may be hard to find. I used King Arthur's Self-Rising Flour for this recipe and it worked out great!
- Grate frozen butter with a box grater and add to flour. Mix butter and flour together gently with your fingers. Put the bowl with butter and flour in the freezer for 10 minutes.
- Put your measured buttermilk in freezer. (optional) If you don’t put your buttermilk in the freezer, it should be kept in the refrigerator until you are ready to add it to the flour and butter mixture.
- Shred your cheese. I usually put this in the freezer with the flour and butter bowl and the buttermilk. This is optional, but you should at least keep the cheese in the fridge with the buttermilk if you’re not putting everything in the freezer.
- Finely dice the fresh sage, I usually stack the leaves on top of each other, roll them, slice them and then finely dice them.
- With the fresh thyme, gently pull the small leaves from the stem and finely dice that as well.
- Once you take the flour and butter mixture out of the freezer, add the sage and thyme then mix together.
- Next, add the shredded cheese and mix together.
- Make a well in the center of the bowl and pour the buttermilk into it.
- I’m using the base recipe and technique from Southern Living’s Buttermilk Biscuit recipe. You must mix the ingredients exactly 15 times. So that’s what I did. I turned it gently 15 times until it was one giant blob.
- Lightly flour your cutting board or wherever you are turning out your dough. Also lightly flour your rolling pin. Then dump the dough onto the floured surface. Shape it a little with your hands to get it ready to roll.
- Roll out your dough into a rectangle (about ½" to ¾") then fold it in half. Roll it into a rectangle again and fold it in half again. You should roll and fold a total of FIVE times. On the final roll, you will be ready to cut the biscuits.
- When you cut the biscuit with your biscuit cutter, press straight down and don’t twist the cutter. If you don’t have a cutter, just use a glass rim – it’ll work just fine.
- Place the biscuits so they are touching each other on your parchment paper-lined sheet pan. If you don’t have parchment paper just use some cooking spray.
- Cook biscuits for 15 minutes or until golden brown.
- Take out of oven and brush with melted butter while they’re still hot.
- In between rolling and folding the biscuit dough five times, you can continue to lightly flour your rolling pin and rolling surface as needed.
- I used a slightly larger biscuit cutter so I got about 11 biscuits. You can get more if you use a smaller cutter.
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