Herb Cheddar Biscuits
These crisp and tender biscuits are perfect for your morning routine at home or the campground. With the sharp cheddar melted throughout the biscuit when it bakes to the earthy and comforting flavor of sage.
Are you looking to save a bit of time? These herb cheddar biscuits can be made ahead of time and placed in the freezer until ready to bake. How easy is that? They take only minutes to prepare as a side dish for grilled chicken or buns for sliders.
Then there is the traditional sausage gravy, which I have included for you. My recipe is packed with flavor especially if you can find sage sausage or take a chance and use a bit of hot ground Italian sausage the combinations are countless.
You can cook these in your home oven, RV oven or camping Dutch oven if you are like me use the dough as dumplings for your chicken and dumpling recipe too. Just enjoy them and make sure to slather them in butter!
Yields 16-20 Biscuits
You can cook these in your home oven, RV oven or camp Dutch oven if you are like me use the dough as dumplings for your chicken and dumpling recipe too. Just enjoy them and make sure to slather them in butter!
- 5 cups all-purpose flour, plus extra for rolling pin and counter, we recommend King Arthur
- 1 cup sharp cheddar cheese, grated
- 1 tablespoon granulated sugar
- 2 tablespoons aluminum free baking powder
- 2 tablespoons granulated sugar
- 2 teaspoons Kosher salt
- ½ tablespoon dried sage
- ½ teaspoon dried thyme
- 4 1/2 cups heavy cream
- Preheat oven to 400 degrees. In a large bowl sift flour, sugar, baking powder, kosher salt and herbs. Add cheddar cheese and stir well to distribute the cheese through out the flour. Make a well in the center of the bowl and add heavy cream. Mix all ingredients together until the dough comes together. Remove the dough and place on a lightly floured counter. Knead dough gently about 1 minute until all the little crumbs come together. Flatten by hand and then roll out to ½ inch thickness, cut into rounds, make sure when you press the cutter into the dough you are not twisting. Cut out biscuits as close together as you can, you cannot re-roll the dough. Place biscuits on a parchment lined baking sheet so they are touching. Bake until golden brown and puffed, 20 to 25 minutes. Serve hot, enjoy with Sausage Gravy