These Cheddar Herb Biscuits are tender and flaky and just melt in your mouth delicious. They make a great side dish for lunch or dinner, or even for breakfast!
We definitely love our bread around here, but there’s something about making bread or biscuits from scratch that has always left me a little unsure of myself. Maybe it’s that there are too many steps. I’m a mix it and bake it kind of girl, and I prefer to not have the extra steps of rolling out the dough, cutting out or shaping the dough. But really these Cheddar Herb Biscuits could not be easier.
Instead of rolling out and shaping the dough, you drop spoonfuls of the sticky, cheesy biscuit dough right into muffins cups and bake ’em up just like that. See? Easy.
Cheese and herbs make everything better, and these biscuits are no exception. You could always skip the rosemary and parsley if you prefer, or even play around adding different herbs and spices, like garlic or thyme. But don’t skimp out on the cheese. That’s what makes these little biscuit muffins so incredibly awesome.
Cheddar Herb Biscuits
- 1 1/2 cups flour
- 1 1/2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- 3 cups shredded white or yellow cheddar cheese
- 1 cup nonfat milk
- 1 egg
- 1/4 cup 1/2 stick butter, melted
- Preheat oven to 375 degrees. Spray a 12-count muffin pan with cooking spray and set aside.
- In a small mixing bowl, combine the milk and melted butter. Whisk in the egg.
- In a medium mixing bowl, sift together flour, sugar, baking powder, herbs and salt. Stir in the cheese.
- Pour the milk mixture into the flour mixture and stir just to combine.
- Divide the batter evenly among the muffin cups; about 1/4 cup of batter for each cup.
- Bake at 375 degrees for about 20-25 minutes, or until the tops are nice and golden brown.
- Serve warm.
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