Leek and Cheese Biscuits Recipe

These Leek and Cheese Biscuits are a savory and delicious treat, perfect for breakfast, brunch, or as a side dish! The combination of tender leeks and sharp cheese in a flaky biscuit is simply irresistible. Trust me, you’ll love how easy it is to make these flavorful biscuits!

Ingredients

• Unsalted Butter (Cold, Divided): Adds richness and flakiness.
• Medium Leek (Thinly Sliced & Rinsed): Provides a mild, oniony flavor.
• All-Purpose Flour: Provides structure to the biscuits.
• Granulated Sugar: Adds a touch of sweetness.
• Baking Powder & Baking Soda: Leavens the biscuits.
• Kosher Salt: Enhances flavors.
• Grated Sharp White, Yellow, or Dubliner Cheese: Adds sharp, savory flavor.
• Full-Fat Plain Unsweetened Yogurt: Adds moisture and tanginess.
• Whole Milk: For brushing tops and adding moisture.

How to Make Leek and Cheese Biscuits

1. Sauté Leeks: Melt 3 tablespoons butter in a saucepan over medium-low heat. Add leeks and sauté until softened and lightly browned (9-10 minutes). Cool completely (10-15 minutes).
2. Prepare Oven and Baking Sheets: Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
3. Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
4. Cut in Butter: Using a pastry cutter or hands, cut the remaining 1/4 cup butter into the dry ingredients until coarse crumbles form.
5. Add Leeks and Cheese: Add cooled leeks and shredded cheese to the mixture.
6. Add Yogurt: Make a well in the center and add yogurt. Mix to form a shaggy dough. Add a tablespoon or two of yogurt if too dry.
7. Knead and Shape: Lightly knead the dough in the bowl for a few seconds. Dust a surface with flour and pat the dough into a 1-inch thick disk.
8. Cut Biscuits: Dust a round cookie cutter with flour and cut out biscuits. Transfer to baking sheets.
9. Brush with Milk: Brush the tops of each biscuit with milk.
10. Bake: Bake for 10-15 minutes, or until golden brown.
11. Serve: Serve warm.

How to Serve Leek and Cheese Biscuits

• Serve warm for breakfast with butter or jam.
• Enjoy as a side dish with soups, stews, or roasted meats.
• Perfect for brunch with eggs and bacon.

Make Ahead and Storage

• Make Ahead: Prepare the dough ahead of time and refrigerate. Cut and bake when ready to serve.
• Storage: Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave.

FAQs

1. Can I use a different type of cheese? Yes, Gruyère, cheddar, or Monterey Jack can be used.
2. Can I use low-fat yogurt? Full-fat yogurt is recommended for moisture and flavor, but you can use low-fat yogurt.
3. Can I add other vegetables? Yes, sautéed onions or spinach can be added.
4. How do I prevent the biscuits from being dry? Don’t over-knead the dough and add extra yogurt if needed.

These Leek and Cheese Biscuits are a delightful and savory treat that’s perfect for any occasion! Simple to prepare, packed with flavorful ingredients, and endlessly satisfying, this recipe is ideal for breakfast, brunch, or a delicious side dish anytime. Enjoy the warm, flaky biscuits with every satisfying bite!

Leek and Cheese Biscuits Recipe

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• Author: Stacy Corbo
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 biscuits 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

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Description

These Leek and Cheese Biscuits are a savory and comforting treat, perfect for breakfast, brunch, or as a side dish. Tender leeks, melted butter, and sharp cheese are folded into flaky, buttery biscuits, creating a delightful blend of flavors and textures. Warm from the oven, these biscuits are sure to become a new favorite.

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. Sauté Leeks:
   1. Melt 3 tablespoons of butter in a saucepan over medium-low heat.
   2. Add the thinly sliced leeks and sauté until wilted, softened, and lightly browned, about 9 to 10 minutes.
   3. Transfer the sautéed leeks to a plate and set aside to cool completely, about 10 to 15 minutes.
2. Prepare Oven and Baking Sheets:
   1. Preheat oven to 400°F (200°C).
   2. Line 2 baking sheets with parchment paper and set aside.
3. Combine Dry Ingredients:
   1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt.
4. Cut in Butter:
   1. Using a pastry cutter or clean hands, cut the remaining ¼ cup of cold butter into the dry ingredients until the mixture resembles coarse crumbles.
5. Add Leeks and Cheese:
   1. Add the cooled sautéed leeks and grated cheese to the flour mixture.
6. Form Dough:
   1. Make a well in the center of the mixture and add the plain yogurt.
   2. Mix everything together to form a shaggy dough.
   3. If the dough is too dry, add a tablespoon (or two) of yogurt.
7. Lightly Knead:
   1. Lightly knead the dough in the bowl for a few seconds, allowing it to form a more uniform dough.
8. Shape Biscuits:
   1. Dust a cutting board or work surface with flour.
   2. Pat the dough out into an even disk that is 1-inch thick.
   3. Dust a round cookie cutter with flour and cut out the biscuits.
   4. Transfer the biscuits to the prepared baking sheets.
9. Brush with Milk:
   1. Brush the tops of each biscuit with whole milk.
10. Bake:
    1. Bake in the preheated oven for 10 to 15 minutes, or until the biscuits are golden brown.
11. Serve:
    1. Serve warm and enjoy!

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Notes

• Ensure the butter is cold for flaky biscuits.
• Cool the sautéed leeks completely before adding them to the dough.
• Do not over-knead the dough; it should be just combined.
• Use any sharp cheese you prefer, such as cheddar, Gruyère, or Monterey Jack.
• For a richer flavor, use heavy cream instead of whole milk to brush the tops of the biscuits.
• Serve with butter, jam, or your favorite savory toppings.
• Storing leftovers: keep in an airtight container in the fridge for up to three days.

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Nutrition

• Serving Size: 1 biscuit
• Calories: 250kcal
• Sugar: 3g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 40mg