Cheddar-Parmesan & Buttermilk Biscuits with Fresh Herbs

Name: Cheddar-Parmesan and Buttermilk Biscuits with Fresh Herbs
Yield: 8
Cuisine: Fusion
Ingredients: flour; whole-wheat flour; cornmeal; baking powder; baking soda; salt; parsley leaves; thyme; sage leaves; rosemary leaves; oregano; garlic; red chili peppers; olive oil, extra-virgin; cheddar cheese; parmesan, parmigiano-reggiano cheese, grated; buttermilk

Cheddar-Parmesan and Buttermilk Biscuits with Fresh Herbs

These lovely biscuits are made with cheddar, parmesan, buttermilk and assorted fresh herbs. They are golden-brown outside, cheesy, herby and moist inside, have both great taste and texture.

Yield

8 servings

Prep

10 min

Cook

15 min

Ready

30 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
1	cup	all-purpose flour
¾	cup	whole-wheat flour or whole wheat pastry
¾	cup	cornmeal
4 ½	teaspoons	baking powder
1 ½	teaspoons	baking soda
⅛	teaspoon	salt
¼	cup	parsley leaves freshly chopped
3	tablespoons	thyme freshly chopped	*
3	tablespoons	sage leaves freshly chopped
½	teaspoon	rosemary leaves freshly chopped
½	teaspoon	oregano freshly chopped
2	teaspoons	garlic freshly minced, 2 to 3 cloves, or to taste
2		red chili peppers seeded and finely chopped, or to taste	*
3	tablespoons	olive oil, extra-virgin
1 ⅔	cups	cheddar cheese shredded
¼	cup	Parmesan cheese
1 ⅓	cups	buttermilk

Ingredients

Amount	Measure	Ingredient	Features
237	ml	all-purpose flour
177	ml	whole-wheat flour or whole wheat pastry
177	ml	cornmeal
23	ml	baking powder
7.5	ml	baking soda
0.6	ml	salt
59	ml	parsley leaves freshly chopped
45	ml	thyme freshly chopped	*
45	ml	sage leaves freshly chopped
2.5	ml	rosemary leaves freshly chopped
2.5	ml	oregano freshly chopped
1E+1	ml	garlic freshly minced, 2 to 3 cloves, or to taste
2	each	red chili peppers seeded and finely chopped, or to taste	*
45	ml	olive oil, extra-virgin
394	ml	cheddar cheese shredded
59	ml	Parmesan cheese
315	ml	buttermilk

Directions

These small biscuits are so easy to be addicted!! Preheat the oven to 450℉ (230℃). In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt until well combined.

In a large bowl, whisk together the flours, corn meal, baking powder, baking soda and salt.

In a medium bowl, add all the freshly chopped herbs, garlic, red chili peppers, and olive oil, stir until well mixed.

Wash well all the herbs, and let's work on chopping up the herbs, garlic and red chili peppers first.

Remove the stems, finely chop all the fresh herbs, red chili peppers, and mince the garlic.

Add the herb and olive oil mixture, cheddar and parmesan cheese into the flour mixture. Mix until well blended. Pour the buttermilk (shake it well before pouring) in, and stir until all the ingredients are well combined.

Add the shredded mozzarella cheese, grated parmesan, herb-olive mixture into the flour mixture.

Pour the buttermilk (shake it well before pouring) in, and stir until all the ingredients are well combined.

Drop the batter by about 2 tablespoons full onto a large baking sheet lined with parchment paper, or baking mat, or coated with cooking spray. Leave about 1½-inch space between two biscuits. Bake for 14 to 16 minutes until the biscuits are golden-brown on top, and deeply browned at the bottom.