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Baking recipe · from the recipe book

Flaky Cheddar Herb Laminated Biscuits

Tall, buttery biscuits with peel-apart layers, pockets of sharp melted cheddar and a fresh, grassy hit of parsley, dill and thyme.

Flaky Cheddar Herb Laminated Biscuits

Ingredients

  • 3 cups375 gAll-purpose flour
  • 1 tbsp14 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tsp2 gDried thyme
  • ⅔ cup140 gUnsalted butterfrozen and grated
  • 1¼ cups shredded140 gCheddar cheeseshredded
  • ¼ cup chopped15 gFresh parsleyfinely chopped
  • ⅔ cup sprigs6 gFresh dillfinely chopped
  • 1 cup (240 ml)270 gButtermilk, low-fatcold
  • 1 tbsp (15 ml)15 gMilk, 2%

Steps

  1. Freeze the butter for 20 minutes, then grate it on the large holes of a box grater and return it to the freezer while you prepare the rest.
  2. Shred the cheddar and finely chop the parsley and dill; keep the cheddar chilled.
  3. Heat the oven to 450°F (230°C) and line a baking sheet with parchment.
  4. In a large bowl, whisk the flour, baking powder, baking soda, salt, black pepper and dried thyme.
  5. Toss the grated butter into the flour mixture with your fingertips until every shred is coated, then stir in the cheddar, parsley and dill.
  6. Pour in the buttermilk and stir with a fork just until a shaggy dough forms; a few dry bits are fine.
  7. Turn the dough onto a floured counter and pat it into a rectangle about 1 inch thick. Fold it in thirds like a letter, turn it a quarter turn and pat it out again. Repeat for 4 folds in all to build flaky layers.
  8. Pat the dough to about 1 inch thick and cut 12 square biscuits with a sharp knife, pressing straight down without twisting. Set them close together on the baking sheet and chill for 10 minutes.
  9. Brush the tops with the milk.
  10. Bake for 15 to 18 minutes, until tall and deep golden on top and bottom.
  11. Cool the biscuits on a rack for 5 minutes before serving 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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