This post may contain affiliate links. Please read our disclosure policy.
These Cheddar Herb Biscuits are fluffy, tender, and so easy to make with just a handful of ingredients! Packed with freshly grated cheddar cheese, rosemary, and thyme, they come together in under 30 minutes and make a beautiful addition to any table.
Serving Suggestions: Serve these biscuits warm with a pat of butter or alongside a cozy bowl of soup or stew. They also pair perfectly with roasted chicken, glazed ham, or a fresh garden salad.
5 Things That Make or Break These Biscuits
There’s something comforting about the warm, cheesy aroma of biscuits baking in the oven. These easy-to-make cheddar herb biscuits are a favorite around our house for everything from brunch to Thanksgiving dinner. The buttery garlic herb topping gives them a bakery-quality flavor that will impress guests without the stress.
- Use freshly grated cheese: Pre-shredded cheese doesn’t melt as well and may affect the texture.
- Don’t overmix the dough: Mix just until combined to keep the biscuits tender.
- Fresh vs. dried herbs: Fresh thyme and rosemary add bright flavor, but dried herbs work in a pinch. They’ll still be delicious!
- Knead gently: Overworking the dough can lead to dense biscuits.
- Brush with butter while warm: The garlic herb butter seeps in better when biscuits are warm.
RECIPE WALK-THROUGH
How To Make Cheddar Herb Biscuits
See the recipe card below for full, detailed instructions
Step 1: Preheat the Oven
Set your oven to 450°F and let it fully preheat while you prepare the dough.
Step 2: Mix the Dough
In a large bowl, stir together 2 ¼ cups of Bisquick, ½ cup of freshly grated mild cheddar cheese, one tablespoon of chopped fresh thyme, and 1 ½ teaspoons of dried, crushed rosemary. Add ⅔ cup milk and gently stir until a soft dough forms.
- Mix only until combined! Overmixing can cause the biscuits to be tough.
Step 3: Knead and Roll
Turn the dough out onto a floured surface. Knead it gently about 10 times, then roll it into a 1/2-inch-thick disk.
Step 4: Cut the Biscuits
Use a 2 to 3-inch round cookie cutter (or a similarly sized glass) to cut out biscuits. Re-roll scraps as needed. You should get approximately 10 to 12 biscuits, depending on the size of the cutter.
- A 2” biscuit cutter would make them silver dollar size. We used a 4” cutter for the photos, which is a small average biscuit size, and got 10 biscuits. Bake time was 9 minutes.
Step 5: Bake
Place the biscuits on an ungreased baking sheet and bake for 8 to 10 minutes, or until they are golden brown.
Step 6: Add the Topping
While the biscuits are baking, stir together three tablespoons of melted butter, one teaspoon of garlic salt, and two teaspoons of fresh, minced parsley. Liberally brush the biscuits with butter immediately after they come out of the oven.
What To Serve with Cheddar Herb Biscuits
These biscuits would be welcome next to almost any savory main, but here are some of my favorites to make along with these homemade biscuits.
- Crab Mac and Cheese – Decadent and a really amazing special meal to serve for a birthday, anniversary, or another special occasion.
- Our Baked Lobster Tails are simple, taste incredible, and seafood + cheddar biscuits are always a good match!
- This Shrimp Scampi pasta is a quick dinner that can be thrown together in under an hour.
- Make a Cast Iron Steak the next time you want to impress your loved ones alongside our homemade biscuits!
Frequently Asked Questions
Can I use a different cheese?
Yes! Try Monterey Jack, Pepper Jack, or Gruyère.
Can I make the dough ahead of time?
Yes, prepare the dough and cut out the biscuits, then refrigerate them up to 24 hours before baking.
How do I make them more golden on top?
Add an egg wash before baking, or bake for a slightly longer time.
Do I need Bisquick?
While this recipe is designed for Bisquick, you can substitute homemade baking mix if needed.
Storage Tips
Storing, Freezing, and Leftovers
- Counter or Fridge (2-4 days): Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Freezer (3 months): To freeze, wrap individually and store in a zip-top bag for up to 3 months. Reheat from frozen in the oven or let thaw overnight.
- Reheat: Reheat in the oven at 350°F for 5–7 minutes.
Leftover Ideas: These biscuits are at peak flavor and texture right after cooking, but they still taste awesome as leftovers, too! Serve them next to a big bowl of hot soup and dunk them in. You can even cut them into cubes and toast in the oven for croutons!
More Biscuit Recipes
- Barbecue Chicken Biscuit Sandwiches
- Cheese and Sausage Stuffed Biscuits and Gravy
- Homemade Biscuits
- Black Pepper Biscuits
- Chicken Pot Pie With Biscuits
Cheddar Herb Biscuits
Ingredients
Biscuits
- 2 ¼ cups Bisquick
- 2/3 cup Milk
- 1/2 cup Mild cheddar cheese freshly grated
- 1 tablespoon Fresh thyme chopped
- 1 ½ teaspoons Dried crushed rosemary or 2 teaspoons fresh minced
Topping
- 3 tablespoons Butter
- 1 teaspoon Garlic salt
- 2 teaspoons Fresh parsley minced
Instructions
- Preheat oven to 450 degrees F.
- In a large bowl, combine Bisquick, cheese, rosemary and thyme. Gently stir in milk until a soft dough forms.
- Turn dough out on a floured surface. Knead about 10 times.
- Roll dough into a ½ inch thick disk then cut with a 4-inch round cookie cutter. (A similar sized cup or glass will work, too).
- Place biscuits onto an ungreased baking sheet and bake for 8-10 minutes.
- Meanwhile, stir together the melted butter, parsley and garlic salt. Brush over warm biscuits.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
