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!