Cheddar Cheese Biscuits with Cilantro
Updated March 26, 2019
I didn’t have time to go grocery shopping over the weekend since we were in Idaho visiting my grandpa. We had some odds and ends in the fridge, but not enough food to create a tasty meal. Luckily, we had a container of soup hiding in the freezer. I heated up black bean and sweet potato soup for dinner and Josh made cheddar cheese biscuits to go with.
Josh loves homemade biscuits, we have made several different biscuit recipes, but this time he wanted a savory biscuit to go with the soup. He made drop biscuits to keep things simple-he was hungry:) He added in garlic, cheddar cheese, and cilantro. Josh made jumbo biscuits and some smaller biscuits-he loved them both- the smaller ones were plenty big in my opinion:)
These savory biscuits are easy to prep and they bake up in 15 minutes. The cheese melted nicely throughout the biscuits. I love the color and flavor the cilantro added too. Hats off to Josh-the biscuits were the perfect addition to our soup.
Happy St. Patrick’s Day! I hope you are wearing green:)
Cheddar Cheese Biscuits with Cilantro
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 stick unsalted cold butter
- 1 cup buttermilk
- 1 cup cheddar cheese grated
- 2 cloves garlic finely chopped
- 1/3 cup fresh cilantro chopped
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Blend the cold butter into the dry ingredients-Josh used his hands to do this. Blend until the mixture has pea size chunks of butter left. It will be crumbly and that is a good thing. You want to see little pieces of butter. Don't over blend.
- Pour in the buttermilk and stir with a wooden spoon. Gently mix, just until the ingredients are moist. Don't overmix.
- Gently stir in the cheese, garlic, and cilantro. Just until they are mixed throughout.
- Line a baking sheet with parchment paper or a Silpat. With a spoon, scoop the biscuits onto the baking sheet. For jumbo biscuits-use about ⅓ cup of dough. For smaller biscuits-use about 3 Tablespoons of dough. Bake the jumbo biscuits for 15-18 minutes. Bake the smaller biscuits for 12-15 minutes. You want them to be golden brown on top and on the bottoms.
- Remove from oven and let cool on a wire rack. Serve warm.
Have you tried this recipe?
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If you like these biscuits, you might also like:
Buttermilk Drop Biscuits from Two Peas and Their Pod
Hell’s Backbone Biscuits from Two Peas and Their Pod
Buttermilk Biscuit Bread from Two Peas and Their Pod
Buttermilk Biscuits with Goat Cheese and Chives from Simply Recipes
Flaky Biscuits with Cheddar and Ham from Good Life Eats
I just made these tonight. They are pretty good but I skipped putting the in the garlic. I was going through the written instructions and it doesn’t say when to add the garlic. I just figured I would let you know. Thanks for the recipe.
Thanks everyone! Josh did a great job making these biscuits.
Kristi-I updated the recipe. You add the garlic with the cheese and cilantro. Thanks for catching that:)
wow love those biscuits and great you kept some soup in the freezer great idea
Yum, I love the flavours. Perfect with soup or salad.
Mmmmm…I just love biscuits! And I love meals you can just throw together with odds and ends in the fridge! 🙂 They look wonderful!
These look delicious and I love that they are quick. Soup with something homemade to dunk in it is one of my favorite meals.
oh, those sound fabulous!!! yum 🙂
i’m in LOVE with the fact that you used cilantro! great biscuits!
This makes me want to go into the kitchen and bake!
Delicious cheesy biscuits! Love how easy they are.
These look amazingly delicious. Josh is a keeper :-). It’s fun to see what the guys come up with in the kitchen. He did a really nice job.
Wow, that picture is so good, I can almost taste them, must try this recipe out. thanks!
oh cheese and cilantro I love cilantro–yummy!!
sweetlife
Delicious. They look so yummy.
Oooh… I love cilantro! I will definitely have to give these biscuits a try. I bet they’d be good with monterey jack or pepper jack cheese, too!
Biscuits are my friend!
I love savory biscuits like this. They sound like a perfect last minute addition!
I made it the other day cause it seemed quite simple and I fell in love with the biscuits. They’re sooo good! My family also liked it and now they keep begging me to do it again. Thanks for this recipe!
Jeggings-glad your family enjoyed the biscuits!
Can these be stored over for the next day?
Naailah-Yes, you can eat the biscuits the next day. Of course they are best fresh out of the oven, but the hubs enjoyed them the next day too.
I just tried my first cheddar biscuit from ur space,,,amazing recipe..i just replaced chives and they were spectacular.I’m nota big fan of red lobster resturant here in toronto,but i used go just for these biscuits there.Now i will never go there,,coz i can make my own,,Thanks to you.My husband (My biggest critic) absolutely loved this.
So happy you liked the biscuits!
My husband LOVES These biscuits!! Thank you sooo much for posting this recipe!
You are very welcome. Josh loves them too:)
Made this tonight…absolutely fabulous!!
Could you sub the flour for coconut or almond flour?
Wanting something tasty to go with soup I thought I’d give these a go. I had rosemary from making your lentil soup, so I used that instead of cilantro. Holy Amazeballs! Amazing. Though – my husband and I aren’t big eaters so we are halfing it now.
Yum, these are SO GOOD!
OMG! I have been trying to make these for a while and last night was the night. OMG! Thats all I keep on saying as I am popping 2 or 3 in my mouth. I couldn’t stop and neither could my husband. he is not a biscuit fan, but I think I converted him. I added different types of cheeses and they came out fabulous. Thank you.
Very tasty indeed!
I did end up turning on the broiler at High for 2-3 mins at the end as the bottom of the scone was perfectly golden but the top was not…the top was perfect after those couple of minutes! Man thanks for this recipe!
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