I can't help it, I'm crazy about these biscuits.

There's something so comforting about the aroma of freshly baked biscuits wafting through the house. Growing up in the Midwest, biscuits were a staple at family gatherings and Sunday dinners. This recipe for herb and cheese biscuits combines the classic flaky texture with a burst of flavor from fresh herbs and sharp cheese. They're perfect for those who want to bring a little extra flair to their biscuit game without too much fuss.

These herb and cheese biscuits are incredibly versatile. They pair beautifully with a hearty soup or stew, making them an ideal choice for a cozy dinner. You can also serve them alongside a fresh salad for a lighter meal, or simply enjoy them on their own with a pat of butter. For breakfast, consider pairing them with scrambled eggs and bacon for a satisfying start to your day.

Servings: 12

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 cup shredded sharp cheddar cheese
2 tablespoons chopped fresh herbs (such as chives, parsley, or thyme)
3/4 cup buttermilk

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.

Stir in the shredded cheese and chopped herbs until evenly distributed.

Make a well in the center of the mixture and pour in the buttermilk. Stir gently until the dough just comes together. Be careful not to overmix.

Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1-inch thick.

Using a biscuit cutter or a glass, cut out biscuits and place them on the prepared baking sheet.

Bake for 12-15 minutes, or until the biscuits are golden brown and flaky.

Remove from the oven and let cool slightly before serving.

For a twist, try using different types of cheese like Gruyère or pepper jack for a kick. You can also experiment with different herbs based on what you have on hand or your personal preference. If you're out of buttermilk, make a quick substitute by mixing 3/4 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for a few minutes. For an extra flaky texture, make sure your butter is very cold and handle the dough as little as possible.