Description
These leek and cheese biscuits combine savory, cheesy goodness with a flaky, light texture. The sweet leeks provide depth, while the melty cheese elevates the flavor. Perfect for breakfast, brunch, or a side dish to complement any meal.
Ingredients
Units
Scale
- 2 leeks (finely chopped)
- 1 cup sharp cheddar cheese (grated)
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 cup unsalted butter (cold, cubed)
- 1/2 cup milk (or buttermilk for extra richness)
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Prepare the Leeks: Slice off the dark green tops and the root end of the leeks. Cut the remaining white and light green parts into thin rings, rinse thoroughly to remove any dirt, and pat dry.
- Sauté the Leeks: Melt 1 tbsp of butter in a pan over medium heat and sauté the leeks for 4-5 minutes until soft and lightly caramelized. Set aside to cool.
- Mix the Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, and pepper.
- Cut in the Butter: Add cold butter cubes to the dry ingredients and use a pastry cutter or your fingers to work it into coarse crumbs.
- Add Wet Ingredients and Cheese: Make a well in the center and add milk (or buttermilk). Stir gently until the dough comes together. Add sautéed leeks and grated cheese, and fold them in carefully.
- Shape the Biscuits: Turn the dough onto a floured surface and knead it lightly. Pat into a 1-inch thick rectangle and cut out biscuits using a cutter. You should get about 8 biscuits.
- Bake the Biscuits: Place biscuits on a parchment-lined baking sheet. Brush with extra milk and bake at 425°F (220°C) for 12-15 minutes or until golden and cooked through.
- Serve: Let biscuits cool slightly and serve warm with butter or alongside soup or salad.
Notes
- Use cold butter for flaky biscuits.
- Buttermilk can replace regular milk for extra fluff and flavor.
- For a twist, experiment with different cheeses like Gruyère, mozzarella, or goat cheese.
Nutrition
- Serving Size: 1 Biscuit
- Calories: 200
- Sugar: 2g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg