The Meal Planner


Yesterday I wrote about my Baking Day, and since I was still in the bakity-bakerson spirit I went ahead and made these biscuits. This was a recipe passed down to me from my late mother, so I have been eating these cheesey morsels since I was a kid. When I moved out on my own and attempted baking (did I mention that I used to be really terrible at baking?) these were some of my first creations, and even a rookie like me got them right. The recipe is incredibly forgiving and so easy to whip up. The herbs are merely an option and can be switched up and swapped out depending on the flavors of the meal you are wanting them to accompany. This peticular combination was created especially for Sweet & Savory Beef Stew.

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Makes 12 biscuits

2 cups flour
4 tsp baking powder
2 tbsp sugar
3/4 tsp salt
1 cup cheddar cheese, grated
3 tbsp fresh herbs (any combination) - 1 tbsp fresh oregano, 1 tbsp fresh basil & 1 tbsp chives is a good combo for Sweet & Savory Beef Stew
1/3 cup canola or vegetable oil
3/4 cup milk

Preheat oven to 425 degrees.

Measure flour, baking powder, sugar and salt into a bowl and stir to combine. Add the grated cheese and herbs and stir together well. Pour in the oil and milk and stir until it forms a soft ball of dough (add more milk if needed to achieve this). Turn the dough out onto a lightly floured surface and knead gently 8-10 times. Roll out into a 1 inch thickness, and using a knife cut into about 12 squares. I never worry about making these perfect. Place the biscuits on an ungreased cookie sheet close together for moist sides or further apart for crisp sides. Dab the tops of the biscuits with a bit of milk so they brown. Bake for about 15 minutes until lightly browned and serve.

Click here for printable version of Herb & Cheddar Biscuits

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THE RESULTS?
I make these biscuits every time a warm and hearty pot of soup or stew is simmering (usually without the herbs). Anybody can make them and they are so darn tasty with a little butter spread on 'em. Here are some great accompaniments for these biscuits:

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13 Responses
  1. These sound and look amazing!
    Going to have to try out the recipe.

    Great blog!


  2. Brenda Says:

    These look so yummy. I'm printing the recipe to try out this week. Thanks!


  3. Just made these and OHMYGOODNESS. So easy, so puffy, so yummy. Can you imagine if you made these with butter?! Really, the highest easy to yummy quotient of any biscuit recipe I've ever tried.


  4. Well Seasoned - Thanks so much. I too love how easy they are to make. Never tried them with butter, although I'm sure you are right, that would be phenomenal. Do you think the butter would have to be melted because the canola oil is a liquid, or do you think cutting in cold butter like a regular biscuit?


  5. Ashley Says:

    I made these yesterday and they were fantastic! Amazing combination of flavours with the spices. I would definitely make these again for sure!


  6. Ashley - Awesome! I read your comment yesterday when I was making a pot of homemade soup...it made me crave these biscuits so much so I had to make a batch.


  7. Sarah Says:

    I have been stalking your blog for a while and have made several of your recipes. (hamburger soup, italian sausage soup and a few others). These are by FAR my favorite. They are so easy and versatile. I can make them in the time it takes to preheat the oven. I have even made them with blue cheese and Parmesan ( different batches)instead of the cheddar.


  8. Ooh Parmesan Biscuits!! Brilliant! Thanks for commenting, I'm really glad you are enjoying my recipes.


  9. I've been bookmarking recipes on your blog for a couple months now, but these were the first things I actually made. SO delicious and SO easy. Rosemary and green onion to go with my homemade pea soup. Also, in the morning I cut a biscuit in half and put a slice of ham (and maybe some cheese) on and heat it up, then grab it on my way out the door. Thanks!


  10. Mmm...put a slice of ham on it in the morning would be AMAZING!


  11. Kay M Says:

    I' ve never made biscuits from scratch before, this was just the perfect recipe! I will use it as a base recipe for other variations. Thank you


  12. Rina Keppler Says:

    Hi there! I was wondering if I could use dried herbs instead of fresh herbs. Do you think it would compromise the flavor to much? Thanks!


  13. Rina - To be honest I almost always make these as just cheese biscuits, and they are fantastic that way. I add fresh herbs sometimes if I'm cooking with them, and throwing them into my soup or stew and then I'll mimic those flavors by adding the same fresh herbs into the biscuits. If you don't have fresh herbs, I'm sure a bit of dried would be fine. I've never tried it, but I don't see why it wouldn't work. If you haven't made the recipe yet and you don't have fresh herbs, I suggest leave them out all together and see what you think :)