Big Mama’s Biscuits Turned Up-Herb Cheese Biscuits – a nod to my Big Mama’s biscuits recipe that has been taken to the next level with the fantastic addition of cheese and herbs. This recipe is for savory, cheese-infused biscuits, a delightful twist on classic Southern comfort food. It combines self-rising flour with garlic salt, sugar, and a mix of butter-flavored shortening and herb goat cheese for richness.
Big Mama’s biscuits (my grandmother’s biscuits) have been quite the classic treat in my family for decades. It is a great launch pad for variations and perfect for flavor experimenting. I loved coming up with this recipe for herb cheese biscuits based on the original recipe.
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This recipe for herb cheese biscuits is one of my favorite variations of her biscuits. Maybe I should call them Lil’ mama’s biscuits since they are my creation. I used a version of big mama’s classic recipe as the base, and added in tons of goodies like herbed goat cheese, a mix of quality cheeses like fontina and gruyere and glazed the tops a nice herbed melted butter topping.
My husband loves this biscuit recipe because they are bursting with flavor and are so fluffy, its ridiculous! When I make them, I feel like the biscuit princess. That’s about as high of a ranking as I can have. Big Mama will always be the biscuit queen.
The Heart & Soul Of Herb Cheese Biscuits Big Mama Style
Cuisine Inspiration: Southern American with a gourmet twist
Cooking Method: Oven Baked
Dietary Info: Contains gluten and dairy
Key Flavor: Cheese and Herbs
Skill Level: Intermediate
Sweet Spots
- Unique Flavor Combination: The blend of herb goat cheese, fontina, asiago, and gruyere cheeses offers a gourmet twist to traditional biscuits.
- Rich and Flaky Texture: Using butter flavored shortening offers a deliciously flaky and still buttery flavored biscuit.
- Herby: Fresh herbs like parsley and the option to use various like rosemary and thyme add a fresh, aromatic quality.
- Versatility: Perfect for breakfast, brunch, or as a side for dinners. Perfect for soups, stews, and gumbos!
Ingredients to make Herb Cheese Biscuits
- Self-rising flour: Provides the structure for the biscuits, with added leavening agents for rise. Big Mama’s brand of choice is Martha White.
- Garlic salt: Adds a subtle garlic flavor, enhancing the savory notes.
- Granulated sugar: A hint of sugar balances the savory flavors and aids in browning.
- Butter flavored shortening: Contributes to the flaky texture and adds a buttery taste. This should be frozen and then grated.
- Herb goat cheese: Infuses the biscuits with a creamy texture and distinctive herby flavor.
- Cheese: Shredded mixed cheeses fontina, asiago, and gruyere. These cheeses add depth with their unique flavors and melting qualities.
- Cold milk: Binds the ingredients and adds moisture for tender biscuits.
- Melted butter: Used for brushing on top for a rich finish and added flavor.
- Parsley: Adds a fresh, herby touch to the finished biscuits.
- Garlic salt for topping: Enhances flavor and complements the cheese and herbs.
How to make Herb Cheese Biscuits
- Preheat the oven to 450 degrees F.
- Add self-rising flour, garlic salt, and granulated sugar to a medium sized bowl and whisk them together to combine.
- Grate the frozen shortening with a cheese grater right into the flour mixture. Add two tablespoons of broken bits of herb goat cheese into the flour mixture (easily break the cheese apart with your hands). Begin cutting the shortening and goat cheese into the flour using a pastry cutter.
- Sprinkle in shredded mixed cheeses and combine with the biscuit mixture.
- Add cold milk to the biscuit mixture. Using a spoon, quickly fold into the biscuit mixture. A wet dough should form.
- Place the biscuit dough into the refrigerator for 15 minutes.
- After 15 minutes, sprinkle flour on your working area or board and remove the biscuit dough from the bowl. Use your hands to flatten the dough and shape it to your preferred thickness of 1/2-3/4 inch.
- Cut biscuit dough into circles using round cutter or back of a can.
- Place cut biscuits onto greased cast iron skillet and bake for about 10-12 minutes or until they have risen and browned.
- Optional: To make biscuits a bit browner, turn the broiler on until you get them as brown as you would like on the top.
- Lastly, add garlic salt and parsley to melted butter and mix together. Brush herb butter on the tops of biscuits after removing from the oven and serve warm.
Tips for making the best Biscuits with herbs
- Cold Ingredients: Similar to pie dough, using cold butter and milk will ensure a flaky biscuit texture.
- Gently Mixing: Avoid overworking the biscuit dough to keep them light and tender.
- Even Thickness: For an even bake, roll the dough evenly. This prevents the overbaking or undertaking of one biscuit over the others.
- Chilling: Chilling the dough helps handle and maintain the biscuits’ shape.
Popular substitutions & additions
- Cheese Variations: Experiment with different cheeses like cheddar or blue cheese for varied flavors.
- Herb Choices: Feel free to use different herbs like rosemary or thyme to suit your taste.
- Shortening Alternative: Butter can be used instead of shortening for a richer flavor, though it may change the texture slightly.
- Gluten-Free Option: Use a gluten-free flour blend if needed, keeping in mind that the texture might be slightly different.
What to serve with Herb Cheese Biscuits
- Cajun Clam Chowder
- Beef Stew Recipe
- Southern Chili Recipe
- Homemade Tomato Basil Soup Recipe (Instant Pot!!)
- Best Seafood Gumbo Recipe
How to store & reheat herb cheese biscuits
Once the biscuits have cooled to room temperature, transfer them to an airtight container or a resealable plastic bag. Properly stored, these gems can stay fresh for about 3 days at room temperature.
Reheating: Simply pop the biscuits in the microwave for a few seconds wrapped in a damp paper towel. But if you want to keep it fluffy and soft I suggest preheating your oven to 300°F and let the biscuits gently reheat for a few minutes.
How Long Will Herb Cheese Biscuits Last In The Fridge?
To keep the Herb Cheese Biscuits fresh and tasty, simply store them in an airtight container in the refrigerator and they will stay delicious for up to 5-6 days.
Can I Freeze Biscuits with Herbs?
Yes! Just transfer your cooled biscuits into an airtight container or a resealable freezer bag, and pop them in the fridge. They can be frozen for up to 3 whole months!
Frequently asked questions
Yes! If you prefer to avoid shortening or don’t have it on hand, you can swap it out with an equal amount of cold grated butter. The biscuits will turn out just as flaky and delightful with that buttery goodness.
Absolutely! Preparing the biscuit dough in advance can be a time-saver. After forming the dough, wrap it tightly in plastic wrap or place it in an airtight container, then refrigerate. Just remember to bring the dough back to room temperature before rolling it out and baking for the best results.
Yes, but you’ll need to add leavening agents. Self-rising flour is convenient as those ingredients are already added to it.
More Flaky GBC Biscuit Recipes
- Butter Swim Biscuits
- Drop Biscuits
- Homemade Cheddar Bay Biscuits (Garlic Cheddar Biscuits)
- Flaky Biscuits (Accordion Biscuits)
- Honey Butter Biscuits
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Big Mama’s Biscuits Turned Up- Herb Cheese Biscuits
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Ingredients
- 2 cups self-rising flour Big Mama’s brand of choice is Martha White
- 1/4 teaspoon garlic salt
- 1 1/2 teaspoons granulated sugar
- 4 tablespoons grated butter flavored frozen shortening
- 2 tablespoons herb goat cheese
- 1/3 cup shredded mixed cheeses fontina, asiago and gruyere
- 3/4 cup cold milk
- 2 tablespoons melted butter
- 1/2 teaspoon parsley
- 1/4 teaspoon garlic salt
Instructions
- Preheat oven to 450 degrees F.
- Add self-rising flour, garlic salt, and granulated sugar to medium sized bowl and whisk together to combine.
- Grate frozen shortening with a cheese grater right into the flour mixture. Add two tablespoons of broken up herb goat cheese into the flour mixture (easily break the cheese apart with your hands). Begin cutting the shortening and goat cheese into the flour using a pastry cutter.
- Sprinkle in shredded mixed cheeses and combine with biscuit mixture.
- Add cold milk to the biscuit mixture and using a spoon, quickly fold into the biscuit mixture. A wet dough should form.
- Place the biscuit dough into the refrigerator for 15 minutes.
- After 15 minutes, sprinkle flour on your working area or board and remove biscuit dough from bowl. Use your hands to flatten the dough and shape out to your preferred thickness of 1/2-3/4 inch.
- Cut biscuit dough into circles using round cutter or back of a can.
- Place cut biscuits onto greased cast iron skillet and bake for about 10-12 minutes or until they have risen and browned.
- Optional: To make biscuits a bit browner, turn the broiler on until you get them as brown as you would like on the top.
- Lastly, add garlic salt and parsley to melted butter and mix together. Brush herb butter on the tops of biscuits after removing from the oven and serve warm.
Notes
- Cold Ingredients: Similar to pie dough, using cold butter and milk will ensure a flaky biscuit texture.
- Gently Mixing: Avoid overworking the biscuit dough to keep them light and tender.
- Even Thickness: For an even bake, roll the dough evenly. This prevents the overbaking or undertaking of one biscuit over the others.
- Chilling: Chilling the dough helps handle and maintain the biscuits’ shape.
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“butter flavored frozen shortening” what planet do you get that on?
From the grocery store.
These look sooooo good, Jocelyn! Forget dinner. I could be very happy with a few of these biscuits and butter. Thanks for a wonderful recipe!
Thanks so much! I am the same way. A few biscuits and butter are seriously all I need!
I want some of these Big Mama’s Biscuits as quickly as I can make them!!! Love, love, love the video of Big Mama and you! It just makes me smile! Have a beautiful Sunday, Jocelyn!
Thanks so much Carol!!! You are such a sweetheart. I hope you are enjoying your Sunday as well.
My mouth is watering just from looking at the photos! Thanks for sharing such a special family recipe (with your own fabulous twist!). 🙂
Thanks so much Valerie!!
any recipe with “big mama” in the title has to be a good one. these look deeeelicious!
Thanks so much Katie!!