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Baking recipe · from the recipe book

Chimichurri Cheddar Biscuits

Flaky, tangy biscuits packed with a bright parsley, garlic and oregano chimichurri, a gentle chili kick and pockets of melted sharp cheddar.

Chimichurri Cheddar Biscuits

Ingredients

  • 3 cups360 gAll-purpose flour
  • 1 tbsp14 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp5 gSalt
  • ⅔ cup160 gUnsalted butterfrozen
  • 1 cup shredded120 gCheddar cheesesharp, cut into small cubes and chilled
  • ½ cup chopped30 gFresh parsleyfinely chopped
  • 3 cloves9 gGarlicfinely minced
  • 1 tbsp3 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • 2 tsp10 gApple cider vinegar
  • 1 container (6 oz)150 gPlain Greek yogurt, nonfatcold
  • ½ cup (120 ml)110 gWhole milkcold, divided

Steps

  1. Prepare first: freeze the butter for at least 15 minutes, chop the parsley, mince the garlic and cube the cheddar, keeping the cheddar in the fridge.
  2. Make the chimichurri base: in a small bowl, stir together the parsley, garlic, oregano, red pepper flakes and cider vinegar. Let it sit 5 minutes.
  3. In a medium bowl, whisk the Greek yogurt with 100 g of the milk until smooth, then stir in the chimichurri base. Keep it cold. Set aside the remaining 10 g of milk for brushing.
  4. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment.
  5. In a large bowl, whisk the flour, baking powder, baking soda and salt.
  6. Grate the frozen butter on the large holes of a box grater straight into the flour mixture and toss with a fork until every shred is coated.
  7. Toss in the cheddar cubes.
  8. Pour in the yogurt-chimichurri mixture and stir with a fork just until a shaggy dough forms, with a few dry bits remaining.
  9. Turn the dough onto a floured counter and pat into a rectangle about 3/4 inch thick. Fold it in half, give it a quarter turn and pat out again; repeat once more.
  10. Pat the dough 1 inch thick and cut 12 rounds with a floured 2 1/2-inch cutter, pressing straight down without twisting; gently re-pat the scraps once for the last rounds. Set them on the baking sheet just touching and chill 10 minutes.
  11. Brush the tops with the reserved milk.
  12. Bake 15–18 minutes, until risen, deep golden on top and a toothpick in the center of one comes out clean.
  13. Cool on the sheet 5 minutes, then serve warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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