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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

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.

Ingredients

Units Scale
  • 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

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!

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.

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

Find it online: https://recipever.com/leek-and-cheese-biscuits-recipe/