Print

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

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup cold unsalted butter, cubed
  • 1 cup chopped leeks (white and light green parts only)
  • 1 tablespoon butter or oil (for sautéing leeks)
  • 1 cup shredded sharp cheddar or Gruyère cheese
  • ¾ cup milk or buttermilk (plus extra for brushing, optional)

Instructions

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

Notes

  • For stronger leek flavor, skip soaking them.
  • Biscuits can be frozen baked or unbaked.
  • Swap leeks for scallions, and add cooked bacon or herbs for variety.
  • Freshly shredded cheese yields the best flavor and melt.

Nutrition

Find it online: https://cookedbyandy.com/these-leek-and-cheese-biscuits-disappear-fast-youve-been-warned/