By The_Swedish_Chef on January 04, 2010
Photo by The_Swedish_Chef
Photo by The_Swedish_Chef
"Not too long ago, a woman was judged by how her biscuits turned out. If you baked great biscuits, you could be guaranteed to be Good Wife Material! Well, times have changed for women but that doesn't mean that we still can't cobble up a GREAT biscuit to serve to family and friends. The base recipe is for a specific cheese/herb mixture but I have listed many variations that I have made throughout the years at the bottom of the directions. I came up with this recipe because I was tired of "cheese" biscuits where you could NEVER taste the cheese! They use shredded cheese; mine calls for chunks of cheese. This is especially tasty when the cheese chunks melt on the baking sheet, producing browned and crispy cheese bits! Please note: I have used this recipe for years and shared it with 100% success with many friends. PLEASE read the NOTE section in the Directions if you've never made biscuits. It contains all the Hints & Secrets to GREAT biscuit success! Bon Appetite!"
Serving Size: 1 (851 g)
Servings Per Recipe: 1
"the best biscuits i've ever had. I added my own variation today. used pepper, basil, parsley and asiago romano cheeses. turned out great"
"I am rating this on the explicit directions on how to accomplish a good biscuit. You can use whatever seasonings you like (as per this recipe) or leave plain. Whichever way you go please, please follow these directions and you will not be sorry. I have been making biscuits with real buttermilk for years as directed here and always a success."
"Great biscuits! The flavor is great and so flakey. I do need practice as mine were not as pretty as yours but soooo good. I will be trying the different cheeses and herbs. Thank you for sharing this wonderful recipe."
"I've been trying to make these biscuits since last week...I was in the middle of mixing up the dry ingredients when power cut off....got power back Wednesday night(6days later) so FINALLY made them! I made them with bacon and cheese yum! The directions are so helpful for those of us that don't know diddly about biscuit making. The seasonings gave it such a nice unique kick! I served them with our chicken broccoli alfredo. DH didn't want to share with the kids and wants me to make them into egg,sausage breakfast sandwiches. I see tons of biscuits in our future."
"The Swedish Chef has done it again! I love the Savory Cheese and Herb Biscuits biscuits. I made them for our Christmas dinner this year. I just couldnâ€™t face another â€œtubeâ€� of biscuits or the plain tasting brown and serve variety. I am familiar with the process of making biscuits so the recipe was very easy to follow for me. Any novice biscuit maker will become an expert if you follow the steps. Once the process is understood you can make any flavor biscuit you desire. I absolutely loved the cheese-I am a big fan of Tillamook cheeses and the vintage white is a family favorite. Chunking up the cheese is brilliant and MAKES the biscuits. Do not take a short cut and grate your cheese! They will not be the same. The burst of cheese is heaven for any cheese lover. Everyone loved them, especially the crispy cheese that melted onto the parchment paper. We had several arm wrestling matches over those bits! I have made them several times since Christmas and they get eaten immediately. I am going to try the Havarti and Dill combo next. I love buying Havarti cheese with dill so that combination hit home for me. I hardly recommend this recipe and the techniques the chef uses to make stellar biscuits every time. Your family will love you and it takes no time at all once the process is understood. Make some tonight!"
"Delicious! Thanks for posting the recipe."
"Delicious. Wonderful instructions. I made them with cheese and jalapeno and they were great with chili!"