The Best Herby Cheese Biscuits

I made a batch of these on Friday and we've been eating them all weekend with slow cooker chili. I knew I wanted a carb to go with our comforting winter chili (or any stew or soup, really), and cheese was on sale at the grocery, so I bought some cheddar and searched for a cheesy scone/biscuit recipe. There were so many but none that added herbs as I was hoping to do, and many used too much butter and cream, which felt redundant if you're already adding a lot of cheese. I love making scones, and always add tons of cream and butter in those, but with the cheese element it felt like unhealthy overkill. So I found several recipes and then significantly changed them until I came up with this.

INGREDIENTS

• 2 cups flour (I used All Purpose)
• 1 TB each baking powder, salt, and Herbs de Provence
• 1/4 cup butter
• 1.5 cups grated cheese (I used cheddar)
• 1 cup milk (I used 2%)
• 1 egg

STEPS

• Whisk together flour, herbs, salt, and baking powder
• Then cut in the butter with a fork or your hands, until well incorporated and no butter piece is larger than a green pea
• Once flour and butter and mixed well, mix in grated cheese
• Once those are mixed well, pour in milk and mix together with a fork or spatula
• Mix into a ball, then roll out with rolling pin and added flour if need be (to prevent sticking to counter). Your rolled out dough should be about 1.5 inches/3cm high
• Using biscuit cutters, cookie cutters, or a glass, cut biscuits into small circles. You could also cut into squares with a sharp knife.
• Brush mixed egg on the tops of every biscuit (optional but really elevates the end result!)
• Bake at 450 for 15 minutes

They are salty and light and delicious! I'm not a big cheese fan generally, but mixed into an herby, flaky bun I'm suddenly a devotee. Enjoy!