Tuscan Cheddar Cheese Biscuits
- Total Time: 35 minutes
- Yield: 24 biscuits 1x
Description
These Tuscan Cheddar Cheese Biscuits are small, bite-sized delights infused with fresh herbs and sharp cheddar, perfect as an appetizer or snack.
Ingredients
Units
Scale
- 4 cups of bread flour (I used King Arthur’s bread flour)
- 2 tablespoons of sugar
- 1.5 tablespoons of baking powder
- 3/4 teaspoon of salt
- 3/4 stick of room temperature butter
- 2 beaten eggs
- 1 cup of full-fat milk
- 1 cup of shredded Tuscan cheddar cheese
- 1 tablespoon of chopped fresh rosemary
- 1 tablespoon of chopped fresh thyme
Instructions
- Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper or a Silpat.
- In a stand mixer fitted with the dough hook, combine the flour, sugar, baking powder, and salt. Mix briefly to combine.
- Add the room temperature butter and mix until the mixture resembles coarse crumbs.
- In a separate bowl, beat the eggs and milk together. Gradually add this to the flour mixture while mixing on low speed until just combined.
- Fold in the shredded Tuscan cheddar cheese, chopped rosemary, and thyme until evenly distributed.
- Turn the dough out onto a lightly floured surface and knead gently until smooth, about 1-2 minutes.
- Roll the dough out to about 1/2 inch thickness. Use a biscuit cutter to cut out rounds and place them on the prepared baking sheets.
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
- Remove from the oven and let cool slightly on a wire rack before serving.
Notes
These biscuits are best served warm. You can store them in an airtight container for up to 2 days. Reheat in the oven for a few minutes to restore their crispiness. If you don’t have Tuscan cheddar, substitute with another sharp cheddar cheese.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscuit
- Calories: 150
- Sugar: 2
- Sodium: 220
- Fat: 6
- Carbohydrates: 20
- Fiber: 1
- Protein: 5
- Cholesterol: 35
