Okay, you know how biscuits are already kind of perfect? Well, toss in melty cheese and sautéed leeks, and now you’ve got something that people will literally hover around the oven for. These flaky, savory little beauties are warm, comforting, and just fancy enough to make you feel like you’ve pulled off something impressive—even though they’re actually super easy.

Short Description

These Leek and Cheese Biscuits are everything you want in a biscuit—soft, flaky layers, gooey bits of sharp cheese, and the sweet oniony bite of sautéed leeks. They’re perfect for brunch, soup nights, or just snacking straight off the pan.

Why You’ll Love This Recipe

Buttery and tender with layers that pull apart perfectly
The leeks add a mellow, savory flavor that plays beautifully with the cheese
Great for breakfast, lunch, or as a dinner side
Easy to make ahead and freeze
They’re just as good the next day (if you somehow have any left)

Ingredients

You’ll find the full list of ingredients and exact measurements below in the printable recipe card, but here’s a little preview of what you’ll need:

All-purpose flour
Baking powder
Salt and a pinch of pepper
Cold unsalted butter
Chopped fresh leeks
Your favorite cheese—sharp cheddar or Gruyère are my go-tos
Milk or buttermilk

Prep the Leeks

Start by trimming and cleaning the leeks really well—dirt hides in those layers! Slice them thin, then sauté in a bit of butter or oil until they’re soft and slightly golden. Let them cool a bit before adding to your dough.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, and pepper. The pepper adds just the right kick to balance out the richness of the cheese.

Cut in the Butter

Use a pastry cutter or your fingers to work the cold butter into the flour mixture until it looks crumbly with little pea-sized bits of butter. That’s what gives you those magical flaky layers.

Add the Leeks and Cheese

Stir in the cooled leeks and shredded cheese, tossing gently so everything’s evenly distributed. You don’t want giant clumps—just little cheesy-leeky surprises throughout the dough.

Pour in the Milk

Add the milk or buttermilk and stir until the dough comes together. Don’t overmix—just enough to form a shaggy ball. Turn it out onto a floured surface and pat it into a thick rectangle.

Cut and Bake

Cut the dough into rounds or squares, whatever your biscuit style is. Place them on a baking sheet and bake until golden and puffed. Serve warm and try not to eat three before they hit the table.

Expert Tips and Tricks

Use cold butter and don’t overwork the dough for maximum flakiness
If the leeks are extra strong, soak them in cold water before sautéing
Shred your cheese fresh for better melt and flavor
For extra browning, brush the tops with a little milk before baking

Recipe Variations and Possible Substitutions

Swap leeks for scallions or finely chopped shallots
Use Swiss, white cheddar, or even blue cheese if you’re feeling bold
Add chopped cooked bacon or a little fresh thyme for extra depth
Make mini biscuits for appetizer-sized bites

Serving and Pairing Suggestions

These biscuits are dreamy alongside soups like potato leek, tomato, or creamy chicken. They’re also amazing with eggs for breakfast or tucked next to a roast chicken dinner. I’ve even split one and stuffed it with scrambled eggs and hot sauce for a breakfast sandwich. Not mad about it.

Storage and Reheating Tips

Store leftovers in an airtight container at room temp for up to 2 days or in the fridge for 4–5
To reheat, pop them in a 300°F oven for 5–7 minutes until warm
They freeze beautifully—just cool completely, wrap individually, and reheat straight from frozen
Avoid the microwave if you want to keep that lovely crust

FAQs

Can I make the dough ahead of time?
Yes! Shape the biscuits and refrigerate them on a tray, covered, for up to a day before baking.

Can I use pre-shredded cheese?
You can, but freshly shredded cheese melts better and tastes more flavorful.

What’s the best way to clean leeks?
Slice them first, then swish the pieces in a bowl of cold water—dirt will sink to the bottom.

Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend, but make sure it includes xanthan gum for structure.

Conclusion

These Leek and Cheese Biscuits are one of those simple pleasures that somehow feel like a luxury. They’re hearty, savory, and just a little special—exactly what I want when I need a side dish that steals the show. Definitely worth making a double batch.

These Leek and Cheese Biscuits Disappear Fast—You’ve Been Warned

Print Recipe

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Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 10–12 biscuits (normal yield 8–10) 1x
Category: Bread, Side
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Sauté chopped leeks in butter or oil over medium heat until soft and lightly golden. Let cool.
In a large bowl, whisk together flour, baking powder, salt, and pepper.
Cut cold butter into the flour mixture using a pastry cutter or fingers until it resembles coarse crumbs.
Stir in the cooled leeks and shredded cheese.
Add milk or buttermilk and stir until just combined. Do not overmix.
Turn dough onto a floured surface and pat into a rectangle about 1-inch thick.
Cut into rounds or squares using a biscuit cutter or knife.
Place on prepared baking sheet and brush tops with milk if desired.
Bake for 14–18 minutes or until golden brown. Serve warm.