Cheddar Herb Biscuits

Preheat the oven to 480°F (or as high as your oven safely allows, up to 500°F). In a large bowl, stir together 1¾ cups all‑purpose flour, 2½ teaspoons baking powder, and 1 teaspoon salt. Add 4 tablespoons cold, diced butter and cut it into the dry ingredients with a pastry cutter or fork until the mixture resembles coarse meal, with small, pea‑sized bits of butter throughout.

I used summer savory in this recipe; however, you can adjust the herbs to your preference—dried oregano, rosemary, parsley, chives, or any combination you enjoy will work beautifully. Stir in 1¼ cups shredded cheddar cheese and 1 teaspoon dried summer savory leaves, or dried herbs of your choice, mixing until the herbs and cheese are evenly distributed.

Pour in ¾ cup milk and 1 egg, then finish with 1/8 teaspoon freshly ground black pepper.

Gently stir the mixture just until the dough comes together; it should feel soft and slightly sticky.

Turn the dough out onto a lightly floured work surface and gently knead just until it comes together into a smooth, elastic ball. Avoid over‑kneading; the dough should remain soft and slightly tacky to the touch.

Line a baking sheet with foil. Roll the dough out to a 1-inch thickness and cut into desired sizes using a biscuit cutter or drinking glass, dipping the cutter in flour after each use so the biscuits don't stick.

Place the biscuits on the prepared baking sheet and bake for 12–15 minutes, or until golden brown. For larger biscuits, allow extra baking time as needed.

Once the biscuits are out of the oven, gently transfer them from the baking sheet to a wire rack using a spatula. Let them cool enough to handle before serving.

Enjoy!

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