Savory Cheddar-Walnut Biscuits

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Savory Cheddar-Walnut Biscuits

star rating (4) rate this recipe »
Published prior to 2008

Tender and aromatic, these biscuits pair up well with your scrambled eggs at breakfast, a bowl of soup, or a simple supper.

2 1/4 cups (9 ounces) King Arthur White Whole Wheat Flour
1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
3 tablespoons (1 1/4 ounces) buttermilk powder
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick, 4 ounces) cold unsalted butter
1 cup (4 ounces) grated Parmesan or cheddar cheese, plus extra for topping
1 cup (4 ounces) chopped walnuts
2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried, optional
1 large egg
1 cup (8 ounces) milk, plus extra for topping

Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment paper.

Whisk together the flours, buttermilk powder, baking powder, baking soda, and salt in a large mixing bowl. Cut the butter into pats, then work it into the dry ingredients to form coarse crumbs. Toss in the cheese, nuts, and rosemary.

Whisk together the egg and milk. Add to the flour mixture and blend lightly until the dough is evenly moistened. Add a tablespoon or so additional milk to incorporate any extra flour in the bottom of the bowl.

Turn the dough out onto a floured work surface and use a bench knife or bowl scraper to fold it over on itself three or four times, until it comes together.

Pat the dough about 1" thick. Use a 2" biscuit cutter to cut it into rounds. Pat the scraps together, and cut additional biscuits. Transfer the biscuits to the prepared pan. Brush the tops with milk, and sprinkle with a bit of grated cheese.

Bake the biscuits for 14 to 16 minutes, until they're golden. Remove from the oven and serve warm. Yield: about one dozen 2" biscuits.

Reviews

1
  • star rating 11/23/2014
  • Marsha from Council Grove, KS
  • My family enjoyed these cheesy biscuits with our soup. We are eating more whole wheat these days and this recipe really hit the mark on a cold day.
  • star rating 03/02/2012
  • tswhiskers from KAF Community
  • I haven't been able to eat biscuits because I'm diabetic. Then I found your white whole wheat flour. I've been making these biscuits for months and they are wonderful. I omit the walnuts but they are flaky and they taste wonderful. Thanks to white whole wheat flour I can bake again and with care I can enjoy biscuits and quick breads. Thank you for your flour and for your recipes.
  • star rating 05/04/2010
  • Gwen from Seattle
  • Absolutely delicious and easy to make. My teenagers loved these. I highly recommend fresh rosemary, chopped fine. Also, I used King Arthur buttermilk powder and, I have to admit, every time I use a King Arthur product instead of supermarket brand, I notice a huge difference. Thanks for the recipe.
  • star rating 04/09/2009
  • Joy Keeling from Dolores, CO
  • These were great biscuits. I made drop biscuits instead and halved the recipe to make only 6. They were huge. My husband loved them!
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