Leek and Cheese Biscuits
Savory and satisfying with each and every bite!
you're making mealtime meaningful.
A bit of vegetable freshness is countered with the rich decadence of cheese in this recipe for Leek and Cheese Biscuits. Leeks are sautéed until tender, mixed into a dough studded with shredded sharp cheese and baked until perfectly golden and flaky.
While we all have our tried and true standby biscuit recipes, changing it up every so often doesn’t hurt, especially when seasonal vegetables are in bounty. Here the spring leeks have a soft and mildly sweet onion note, contrasting the rich and buttery biscuit that’s decked out with ample cheese.
The recipe starts off with sautéing the leeks in butter. To get the right texture, you’ll want to slice the leeks very thin and sauté them until they are really wilted and tender. While the leeks are cooling, you can go ahead and prepare the biscuit dough. Once the butter is cut into the dry ingredients, the sautéed leeks and shredded cheese make their way into the mixing bowl.
Unsweetened plain full-fat yogurt is the wet ingredient, adding the right amount of tang and creaminess to combat the sharpness of both the leeks and the cheese.
Once the dough is formed, pat (don’t roll) the dough into a disk that’s one-inch in thickness.
Cut out the dough (a pro tip is to not twist the biscuit cutter while cutting), transfer each biscuit onto the parchment-lined baking sheets, and brush the tops of the biscuits with milk.
Baked until golden, these Leek and Cheese Biscuits are ready to serve.
When warm, the leeks have a wonderful, enticing savory aroma and the cheese is molten and gooey. The biscuit is light and flaky with a great soft, tender crumb that’s sturdy enough to slice open with a knife or split apart with your hands.
While they’re a great companion to your dinner, these Leek and Cheese Biscuits taste amazing with salted Irish butter or a savory slab of cheese.
However you slice it, these biscuits really take the cake!
Leek and Cheese Biscuits
Yield(s): Makes 12 large or 15 small biscuits
20m prep time
15m cook time
15m inactive
you're making mealtime meaningful.
Ingredients
- 1/4 cup plus 3 tablespoons unsalted butter, cold and divided
- 1 medium leek, thinly sliced and rinsed
- 2 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup grated sharp white, yellow, or Dubliner cheese
- 3/4 cup plus 2 tablespoons full-fat plain unsweetened yogurt
- 3 to 4 tablespoons whole milk
Preparation
- Melt 3 tablespoons of butter in a saucepan set over medium-low heat. Add leeks and sauté until wilted, softened, lightly browned, about 9 to 10 minutes. Transfer to a plate and set aside, cool completely, about 10 to 15 minutes.
- Preheat oven to 400°F and line 2 baking sheets with parchment paper, set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Using a pastry cutter or clean hands, cut the remaining 1/4 cup of butter into the dry ingredients until the mixture resembles coarse crumbles.
- Add cooled leeks and shredded cheese.
- Make a well in the set of the mixture and add in the yogurt, mixing everything together to form a dough. The dough should be shaggy but not too dry, if it is too dry add a tablespoon (or two) of yogurt.
- Lightly knead the dough in the bowl for a few seconds, allowing it to form into a more uniformed dough.
- Dust a cutting board or work surface with flour and pat the dough out into an even disk that is 1-inch in thickness.
- Dust a round cookie cutter with flour and cut out the biscuits. Transfer biscuits to the prepared baking sheets.
- Brush the tops of each biscuit with some milk. Bake in the oven for 10 to 15 minutes or until the biscuits are golden brown. Serve warm and enjoy!
Recipe adapted from The Daily Meal.