Cheddar and Parsley Biscuits Recipe

November 2, 2016  | Side Dishes | Vegetarian Recipes | biscuit | cheddar | parsley 
Prep Time Cook Time Serves
10m 15m 12 biscuits

My mother-in-law makes these great cheese drop biscuits that are the inspiration for this recipe. There is something so comforting and satisfying about biscuits right out of the oven. I love the fact that this recipe is so simple you can easily make it while preparing dinner so you can enjoy them while they are still warm.

INGREDIENTS

  • 7 tablespoons cold unsalted butter, cubed, plus more for greasing the pan
  • 1 cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup grated cheddar cheese
  • 2 tablespoons finely chopped fresh parsley
  • ¼ cup ice cold water

INSTRUCTIONS

Preheat the oven to 400°F. Butter the cups of a standard 12 muffin tin and set aside.

In a large bowl, combine the flour, baking powder and salt. Add 4 tablespoons of the cubed butter and, using your hands or a pastry cutter, combine the butter with the dry ingredients until a coarse crumbly mixture forms. Add the cheese and parsley and toss to combine. Add the water and use a fork to stir just until the dough comes together. (If the dough is too dry to hold its shape, add more water, 1 tablespoon at a time, as necessary).

Divide the dough evenly between the muffin cups and top each biscuit with a cube of butter. Bake in the oven for approximately 15 minutes, or until the biscuits are cooked through and golden on top.

Allow to cool in the tin for 5 minutes and then remove each biscuit carefully. Transfer the biscuits to a wire rack or a serving basket if enjoying immediately.

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