Gina’s Cheddar Herb Biscuits are tender and flaky, just like any good Southern savory biscuit should be.
This week I decided to invite friends over for dinner, which in hindsight may have been ambitious. The house has been a perpetual work zone — this week’s project was drywall sanding. It looked like it had snowed inside the house. Drywall dust was everywhere, including in my hair. I spent the day frantically trying to clean every flat surface: shop vac, broom, Swiffer, dust rags — everything in sight.
To make things more hectic, my boyfriend started school this week, which added stress to the mix. Still, the dinner happened. I planned to split the menu into a three-part post because I didn’t want to pause in front of guests to photograph every dish.
Who doesn’t love cheddar herb biscuits, especially when they come from a true Southern cook like Gina Neely?
Gina’s Cheddar Herb Biscuits
recipe from foodnetwork.com
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon cayenne pepper
- 2 tablespoons freshly chopped chives
- 1 tablespoon freshly chopped parsley leaves
- 3/4 cup grated sharp yellow Cheddar
- 1 cup buttermilk
- 4 tablespoons butter, melted
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, sugar, and cayenne. Add the chopped herbs, grated Cheddar, and buttermilk, then stir until a dough forms. Use an ice cream scoop to portion the dough onto the prepared baking sheet. Brush the tops lightly with melted butter, then bake for about 15 minutes, until golden.
Overall, these cheddar herb biscuits were fine — pleasant and flaky, but not as spectacular as some reviews promised. They felt a touch mild on flavor, which makes them a good starting point for customizing. If you prefer a stronger cheddar presence, try increasing the cheese or using a sharper variety. You could also boost the herbs or add a pinch more cayenne for extra warmth.
They’re a solid base recipe for anyone who hasn’t worked with biscuits much before. The texture was right—tender and flaky—but the cheese seemed to get a bit lost in the mix. A simple fix is more cheddar, or fold in a small amount of grated Parmesan for a savory punch.
On a different note, the garden took its first hit recently. My so-called “moon flowers” didn’t survive — after a quick search I discovered they weren’t moon flowers at all, so I’m still learning what they were. We cut them back to give the plants a chance to recover from the full sun exposure. Fortunately, most of the garden is doing well and looking vibrant.