Cappers Farmer Blogs > Chef Elizabeth on the Farm

Farm House Cheddar and Herb Buttermilk Biscuits

Chef ElizabethWho doesn't love a hot biscuit right out of the oven? Here on the farm, biscuits are a staple and always a huge hit. This is a great recipe to have on hand as the weather gets cooler. We are working outside getting the winter bird feeders set up, trying to catch the rest of the fish from the pond to bring indoors into the warm great room. We are also putting the garden to bed, chopping wood and kindling, and winterizing the machines. I love making a batch of these biscuits to serve with chili, stews, soups or pasta.

Cheddar and Herb Buttermilk Biscuits

Herbed Buttermilk and Cheddar Cheese Biscuits

Prep Time: 10 minutes
Cook Time: 10 to 15 minutes
Total Time: 20 to 25 minutes

There are hundreds of biscuit recipes. Every family has itsfavorite version. Here is one of my favorite savoury biscuit recipes. This is a recipe for biscuits that taste like the ones served at Red Lobster. Everyone loves them, and you can now buy the mix if you want that shortcut. You can prepare these delicious biscuits very quickly to serve with a hot soup, pasta, stew or chili.

For the Biscuits:

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 to 2 teaspoons garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper, optional
1/2 teaspoon Old Bay Seasoning or Cajun Spices, optional
1 cup buttermilk
1/2 cup unsalted butter, melted
1 3/4 cups shredded sharp cheddar cheese

For the Topping:

4 tablespoons unsalted butter, melted and cooled
2 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh chives
1/2 teaspoon garlic powder

Preheat oven to 450 F. Place baking shelf in the middle of the oven. Line a baking sheet with parchment paper or a silicone baking mat and then set aside.

For the biscuits: In a large bowl, combine the dry ingredients; flour, sugar, baking powder, garlic powder and salt, and Cayenne pepper, Old Bay Seasoning or Cajun Spice if using these optional ingredients.

In another large bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.

Using a 1/4-cup measuring cup or ice cream scoop, place the batter evenly onto the prepared baking sheet. Place into oven and bake for between 10 to 15 minutes, or until golden brown. Watch carefully to make sure they do not burn. While still warm and on the baking sheet brush the topping over the biscuits.

For the topping: Whisk together butter, parsley, chives and garlic powder in a small bowl.

Serve immediately.

Chef Elizabeth

My Blazing Maples 

Truck load of Thanks 

Truck with Fall Colors 

Fall Farm Scenes 

Me in the back field 

Me at Mother Earth New Fair in Topeka