Description
These savory Leek and Cheese Biscuits combine tender sautéed leeks with sharp cheese and a tender, flaky texture. Perfectly golden brown and brushed with milk for a beautiful crust, they make a delicious snack or accompaniment to any meal, with a comforting, homemade taste in just 35 minutes.
Ingredients
Scale
Butter and Dairy
- ¼ cup plus 3 tablespoons unsalted butter, cold and divided
- ¾ cup plus 2 tablespoons full-fat plain unsweetened yogurt
- 3 to 4 tablespoons whole milk
Veggies and Cheese
- 1 medium leek, thinly sliced and rinsed
- 1 cup grated sharp white, yellow, or Dubliner cheese
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Sauté Leeks: Melt 3 tablespoons of cold unsalted butter in a saucepan over medium-low heat. Add the thinly sliced leeks and sauté them gently, stirring occasionally, until they become wilted, softened, and lightly browned, about 9 to 10 minutes.
- Cool Leeks: Transfer the sautéed leeks to a plate and let them cool completely for about 10 to 15 minutes, ensuring they don’t add heat to the dough.
- Prepare Oven and Baking Sheets: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside to prepare for baking the biscuits.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until evenly combined.
- Cut in Butter: Using a pastry cutter or your clean hands, cut the remaining ¼ cup of cold butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces.
- Add Leeks and Cheese: Stir in the cooled sautéed leeks and grated cheese to evenly distribute throughout the flour mixture.
- Form Dough: Make a well in the center of the dry ingredients and add the plain yogurt. Mix all ingredients together with a spatula or wooden spoon until a shaggy dough forms. If the dough feels too dry, add an additional tablespoon or two of yogurt as needed.
- Lightly Knead: Lightly knead the dough in the bowl for a few seconds to bring it together into a more uniform consistency, being careful not to overwork it.
- Shape Biscuits: Dust a clean work surface or cutting board with flour. Pat the dough into an even disk about 1-inch thick. Dust a round cookie cutter with flour and cut out biscuits, gently pressing straight down without twisting.
- Transfer and Brush: Place the cut biscuits onto the prepared baking sheets. Lightly brush the tops of each biscuit with whole milk to promote browning.
- Bake Biscuits: Bake in the preheated oven for 10 to 15 minutes, or until the biscuits turn golden brown on top and are cooked through.
- Serve: Remove from the oven and serve the biscuits warm for the best flavor and texture. Enjoy as a snack, breakfast side, or accompaniment to soups and salads.
Notes
- Ensure the leek is thoroughly rinsed to remove any grit before slicing.
- Use cold butter for the best flaky biscuit texture.
- If you prefer a milder cheese flavor, use a mild cheddar or Dubliner cheese.
- The dough should be handled gently to keep biscuits tender and flaky.
- Biscuits are best served fresh but can be stored in an airtight container for 1-2 days and warmed before serving.
