Leek and Cheese Biscuit Recipes
Flaky, buttery biscuits packed with sweet sautéed leeks and sharp cheddar. Perfect warm from the oven with a pat of butter.
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Servings:
Ingredients
Main Ingredients
- 2 cup all-purpose flour spooned and leveled
- 2.5 tsp baking powder
- 0.25 tsp baking soda
- 0.75 tsp kosher salt
- 0.25 tsp freshly ground black pepper
- 6 tbsp cold unsalted butter, cubed
- 1 cup thinly sliced leeks white and light green parts only
- 2 tsp olive oil for sautéing leeks
- 1 cup shredded sharp cheddar cheese
- 2 tbsp chopped fresh chives optional
- 0.75 cup cold buttermilk plus 1–2 tbsp more if needed
- 1 tbsp heavy cream for brushing tops
Instructions
Preparation Steps
- Heat oven to 425°F. Line a baking sheet with parchment.
- Sauté leeks in olive oil over medium heat until tender, 4–5 minutes. Cool completely.
- Whisk flour, baking powder, baking soda, salt, and pepper in a large bowl.
- Cut in cold butter with a pastry cutter until pea-sized bits remain.
- Fold in cooled leeks, cheddar, and chives to evenly distribute.
- Pour in buttermilk and gently mix just until a shaggy dough forms.
- Turn dough onto a lightly floured surface. Pat into a rectangle, fold in half, and pat to about 3/4-inch thick.
- Cut biscuits with a 2–2.5 inch cutter, pressing straight down. Gather scraps and cut again.
- Arrange on the sheet, touching for taller sides. Brush tops with cream.
- Bake until golden and cooked through, 14–17 minutes. Cool 5 minutes before serving.
Notes
Try swapping cheddar for Gruyère or smoked gouda, or add a pinch of mustard powder for a savory kick. For a heartier bite, fold in crisp bacon crumbles.
To make ahead, freeze cut biscuits on a tray, then store in a freezer bag up to 2 months. Bake from frozen at 425°F, adding 2–4 minutes.
This recipe is an original creation inspired by classic Leek and Cheese Biscuit Recipes flavors. All ingredient ratios and instructions are independently developed.