Cheddar and Leek Buttermilk Biscuits
Savory biscuits flavored with cheddar and sautéed leeks. These easy to make biscuits are great alongside soups, stews, or with breakfast!Yield: makes 8 two-inch biscuits
Servings: 8
Ingredients
- 2 teaspoons cooking oil of choice
- ½ cup sliced leeks (50 g)
- ½ cup buttermilk (114 g) very cold
- 6 Tbsp unsalted butter (85 g) cut into cubes, chilled
- 1 ½ cup all-purpose flour (195 g)
- ½ Tbsp granulated sugar (6 g), optional
- ½ Tbsp baking powder (6 g)
- ½ tsp fine sea salt or kosher salt
- ½ cup shredded sharp cheddar cheese (60 g), or cheddar variety of your choice
Instructions
- Measure out buttermilk and leave if fridge until ready to use. Keep cut butter in fridge until ready to use. Preheat oven to 400℉. Line baking sheet with parchment paper and set aside.
- In a small sauté pan, add 2 tsp of cooking oil. Once warm, add sliced leeks. Cook until leeks have softened and are aromatic. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in chilled butter using a pastry blender (or your hands or two forks) until flour mixture resembles crumbly, coarse sand.
- Add shredded cheese and cooked leeks. Toss to combine.
- Pour in cold buttermilk. Using a large sturdy spatula, fold together until dough forms.
- Turn dough onto a lightly floured surface and knead together to form a ball. Roll or pat out to ¾-inch thickness.
- Cut biscuits using a 2-inch cutter dipped in flour. Arrange biscuits on prepared baking sheet. Gather remaining dough and roll out again.
- Bake for 15-18 minutes until bottom of biscuit is a nice golden brown. Transfer to wire rack and let cool slightly. Serve warm.
Nutrition
Calories: 214kcal | Carbohydrates: 21g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 290mg | Potassium: 63mg | Fiber: 1g | Sugar: 2g | Vitamin A: 451IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg