These cheddar cheese biscuits take your classic biscuits to the next level with the addition of herbs and cheese. A simple and easy recipe that gets done in less than 30 minutes. Perfect for breakfast with more cheese or alongside soups and stews.
In a bowl, combine the flour, baking powder, baking soda, sugar, rosemary, thyme and salt.
Then, add the chilled, cubed butter. Tip - It is very important that the butter is chilled thoroughly. If necessary, place the butter in the freeze for 10 minutes.
Using a pastry blender or a fork, cut the butter into the flour until it resembles coarse bread crumb consistency.Tip - You can also grate the butter with a box grater. Alternatively, you can also use a food processor. Use short pulses and don't do too much in the processor. Finish it on the countertop.
Add the Parmesan, and cheddar cheeses. Combine well.
Then, add the buttermilk and combine well with a spoon or spatula. The mixture will still appear dry and crumbly and that's ok.
Bring the dough into a ball and transfer to a lightly floured surface.
Using a rolling pin, lightly roll the dough. Fold the dough onto itself bringing the two sides over the center. Then, fold the top and bottom sides into the middle as well (see video).Do this once more or twice more to create more folds.
Then, roll the dough again to about a ½ to ¾-inch thickness and using a 3-inch cookie cutter cut about 6 to 8 biscuits.