Um, yeah, herby cheesy yumminess? Can’t beat that! These biscuits are quick and easy, and they go good with so many meals. Especially dads shepherds pie or mommas chicken noodle soup!
My sister Cheyenne made this amazing shepherds pie the other night, one with lamb and one with beef. And Chey asked if I can make some drop biscuits, so of course I said yeah. When I was making them I decided to add some herbs, then chey told me adding Parmesan to your batter makes them even better! So I added farmhouse style cheddar and Parmesan cheese and out cane the delicious biscuits!
This makes 24 biscuits. Takes about 20 minutes total.
What’s in them?
1 cup butter
5 1/2 cups flour
2 Tbs baking powder
1 tbs salt
2 1/2 tbs tarragon
2 1/2 Tbs thyme
2 cups Parmesan cheese
3 1/2 cups milk +1tbs Vinegar* or buttermilk)
2 cups farmhouse style cut cheddar cheese*
How do ya make them?
- Preheat oven to 400degrees. In a small bowl, place milk and vinegar. Cube butter and put in freezer until you need it.
- In a large bowl put flour, baking powder, tarragon, thyme, salt and Parmesan cheese.
- Place cubed butter into batter and work in the butter with your fingers until incorporated but there finer chunks. (You can also do this in a good processor)
- Put cheese into the batter and pour the milk in, mix until fully incorporated. Bake at 400 until golden brown on top! Enjoy!!
the potters table 