High-Rise Herb Biscuits
By America's Test KitchenPublished on November 7, 2011
Time
50 minutes
Yield
Makes 10 large biscuits
Ingredients
2 cups (10 ounces/283 grams) all-purpose flour 1 tablespoon sugar 1 tablespoon baking powder 1 teaspoon baking soda ½ teaspoon salt ⅛ teaspoon cayenne pepper 6 tablespoons unsalted butter, 3 tablespoons chilled and cut into ½-inch pieces, 3 tablespoons melted½ cup shredded dill Havarti cheese ½ cup grated Parmesan cheese ¾ cup whole milk cottage cheese ½ cup whole milk 1 tablespoon chopped fresh dill leaves 2 teaspoons lemon juice
Before You Begin
Use fresh, bright green dill for the best herb flavor.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
- Pulse flour, sugar, baking powder, baking soda, salt, cayenne, chilled butter, Havarti, and Parmesan in food processor until mixture resembles wet sand, about ten 1-second pulses. Transfer to large bowl. Process cottage cheese, milk, dill, and lemon juice in food processor until smooth. Stir cottage cheese mixture into flour mixture until combined.
- On lightly floured countertop, knead dough until smooth, 8 to 10 kneads. Pat dough into 7-inch circle about 1 inch thick. Using 2-inch biscuit cutter dipped in flour, cut out rounds of dough and invert onto prepared baking sheet according to photos at right. Gather remaining dough and pat into 1-inch-thick circle and cut out remaining biscuits.
- Bake until golden brown, 13 to 15 minutes. Remove from oven and brush tops with melted butter. Cool 5 minutes. Serve warm or hot. The biscuits will keep at room temperature for up to 1 day. (Reheat individual biscuits by microwaving them on highest power for 10 seconds.)
Time
50 minutesYield
Makes 10 large biscuitsIngredients
2 cups (10 ounces/283 grams) all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
⅛ teaspoon cayenne pepper
6 tablespoons unsalted butter, 3 tablespoons chilled and cut into ½-inch pieces, 3 tablespoons melted
½ cup shredded dill Havarti cheese
½ cup grated Parmesan cheese
¾ cup whole milk cottage cheese
½ cup whole milk
1 tablespoon chopped fresh dill leaves
2 teaspoons lemon juice
Test Kitchen Techniques
Ingredients
2 cups (10 ounces/283 grams) all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
⅛ teaspoon cayenne pepper
6 tablespoons unsalted butter, 3 tablespoons chilled and cut into ½-inch pieces, 3 tablespoons melted
½ cup shredded dill Havarti cheese
½ cup grated Parmesan cheese
¾ cup whole milk cottage cheese
½ cup whole milk
1 tablespoon chopped fresh dill leaves
2 teaspoons lemon juice
Test Kitchen Techniques
Ingredients
2 cups (10 ounces/283 grams) all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
⅛ teaspoon cayenne pepper
6 tablespoons unsalted butter, 3 tablespoons chilled and cut into ½-inch pieces, 3 tablespoons melted
½ cup shredded dill Havarti cheese
½ cup grated Parmesan cheese
¾ cup whole milk cottage cheese
½ cup whole milk
1 tablespoon chopped fresh dill leaves
2 teaspoons lemon juice
Test Kitchen Techniques
Why This Recipe Works
Jazzing up a simple cream biscuit recipe with cheese and dill sounds easy, but the results are usually heavy, greasy, and bland. We wanted our High-Rise Herb Biscuits recipe to produce light biscuits with a perfect balance of herbs and cheese. A small amount of dill was all we needed for a whole batch of biscuits, and while Parmesan cheese proved too mild on its own, it tasted great when combined with dill Havarti. A surprise ingredient—cottage cheese—added a nice tang and lightened the texture of our High-Rise Herb Biscuits.
Before You Begin
Use fresh, bright green dill for the best herb flavor.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
- Pulse flour, sugar, baking powder, baking soda, salt, cayenne, chilled butter, Havarti, and Parmesan in food processor until mixture resembles wet sand, about ten 1-second pulses. Transfer to large bowl. Process cottage cheese, milk, dill, and lemon juice in food processor until smooth. Stir cottage cheese mixture into flour mixture until combined.
- On lightly floured countertop, knead dough until smooth, 8 to 10 kneads. Pat dough into 7-inch circle about 1 inch thick. Using 2-inch biscuit cutter dipped in flour, cut out rounds of dough and invert onto prepared baking sheet according to photos at right. Gather remaining dough and pat into 1-inch-thick circle and cut out remaining biscuits.
- Bake until golden brown, 13 to 15 minutes. Remove from oven and brush tops with melted butter. Cool 5 minutes. Serve warm or hot. The biscuits will keep at room temperature for up to 1 day. (Reheat individual biscuits by microwaving them on highest power for 10 seconds.)
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