There’s something special about the combination of warm, buttery biscuits with savory flavors, and Easy Leek and Cheese Biscuits are no exception. With the earthy taste of leeks and the gooey richness of melted cheese, these biscuits offer a delightful twist on the traditional. They’re soft, flaky, and perfectly cheesy, making them a great choice for breakfast, lunch, or dinner. Whether served alongside a hearty soup or enjoyed on their own with a smear of butter, these biscuits are sure to elevate any meal. Plus, they’re quick and easy to make—ideal for anyone craving a delicious homemade treat in no time.

The first time I made these biscuits was for a brunch gathering. I wanted something different from the usual options, and the combination of leeks and cheese instantly caught my eye. When I took them out of the oven, the smell of warm biscuits and melted cheese filled the house. The first bite was everything I hoped for—flaky, cheesy, and just the right amount of savory leek flavor. They were a hit! Since then, these Easy Leek and Cheese Biscuits have become a go-to recipe for me, whether I’m hosting a gathering or just treating myself to something delicious.

Whether you’re new to biscuit-making or a seasoned pro, this recipe is simple and quick, making it perfect for any occasion. They’re so easy to whip up and are sure to impress anyone who takes a bite!

Why This Easy Leek and Cheese Biscuits?

Selling Points:

• Quick and Easy: These biscuits come together in under 30 minutes, perfect for busy mornings or last-minute gatherings.
• Flaky and Buttery: The dough results in soft, flaky biscuits that melt in your mouth with each bite.
• Savory and Delicious: The combination of leeks and cheese creates a rich, savory flavor profile that’s perfect for pairing with soups, stews, or salads.
• Customizable: You can adjust the type of cheese or seasoning to suit your tastes.

What You Need for Easy Leek and Cheese Biscuits

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp garlic powder (optional)
• 1/2 cup cold unsalted butter, cut into small cubes
• 3/4 cup grated cheese (cheddar, mozzarella, or your favorite cheese)
• 1 leek, white and light green parts only, thinly sliced
• 2/3 cup buttermilk (or regular milk with a squeeze of lemon juice)
• 1 tbsp fresh thyme leaves (optional)
• 1 tbsp melted butter for brushing (optional)

How to Make Easy Leek and Cheese Biscuits

1. Prepare the Leeks:
   Start by cleaning the leeks thoroughly to remove any dirt. Slice them thinly, then sauté in a small pan over medium heat with a little butter or olive oil for 3-4 minutes, until softened. Set them aside to cool.
   
2. Make the Biscuit Dough:
   In a large mixing bowl, whisk together the flour, baking powder, salt, and garlic powder (if using). Add the cold butter cubes and use a pastry cutter, fork, or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
   
3. Add the Cheese and Leeks:
   Stir the grated cheese and sautéed leeks into the flour mixture, making sure they are evenly distributed.
   
4. Add the Buttermilk:
   Pour in the buttermilk and mix until just combined. Be careful not to overwork the dough. It should be slightly sticky but manageable.
   
5. Shape and Cut the Biscuits:
   Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Use a biscuit cutter or a drinking glass to cut out biscuits, pressing straight down without twisting the cutter. Gather the dough scraps and repeat the process until all dough is used.
   
6. Bake the Biscuits:
   Place the biscuits on a baking sheet lined with parchment paper, making sure they are close together to help them rise evenly. Brush the tops with melted butter if desired. Bake at 400°F (200°C) for 12-15 minutes, or until the biscuits are golden brown and a toothpick comes out clean.
   
7. Serve and Enjoy:
   Allow the biscuits to cool slightly before serving. They’re perfect warm out of the oven or toasted the next day. Serve them with your favorite meal, or enjoy them on their own with a smear of butter.
   

Tips for the Perfect Leek and Cheese Biscuits

• Use Cold Butter: Cold butter is key to achieving flaky, tender biscuits, so be sure to keep it chilled before adding it to the flour.
• Don’t Overmix: Overworking the dough can result in dense biscuits. Mix until just combined for the best texture.
• Experiment with Cheese: Cheddar is a classic choice, but feel free to use mozzarella, Parmesan, or a sharp blue cheese for different flavors.
• Serve Warm: These biscuits are best served fresh and warm, but they can be reheated in the oven if needed.

Substitutions and Variations

• Add Bacon: For an extra savory touch, add cooked, crumbled bacon to the dough.
• Herb Infusion: Add a pinch of rosemary, thyme, or chives to the dough for an herbal flavor.
• Gluten-Free Version: Substitute the flour with a gluten-free flour blend for a gluten-free option.
• Different Cheeses: Experiment with different types of cheese like gouda, feta, or even goat cheese for a unique twist.

Make a Healthier Version

• Whole Wheat Flour: Replace half or all of the all-purpose flour with whole wheat flour for added fiber.
• Low-Fat Cheese: Use a lower-fat version of your cheese to make the biscuits lighter.
• Less Butter: You can cut down on the butter in the dough to reduce the fat content or use a healthier fat alternative like olive oil.

Closing for Easy Leek and Cheese Biscuits

These Easy Leek and Cheese Biscuits are the perfect balance of savory, cheesy, and buttery goodness. Whether you’re serving them as a side dish to complement a warm bowl of soup, enjoying them with eggs at brunch, or simply savoring them as a snack, these biscuits are sure to please. Their light, flaky texture and the delicious flavors of leeks and cheese make them an irresistible treat that’s easy to make and even easier to enjoy. Happy baking!

Frequently Asked Questions for Easy Leek and Cheese Biscuits

1. Can I make these biscuits ahead of time?
Yes! You can prepare the biscuit dough, cut the biscuits, and refrigerate them for up to 24 hours before baking. Just bake them fresh when you’re ready to enjoy them.

2. Can I freeze these biscuits?
Yes, these biscuits freeze well. You can freeze the unbaked biscuits on a baking sheet, then transfer them to a freezer bag once solid. When you’re ready to bake, just pop them into the oven from frozen, adding a few extra minutes to the baking time.

3. What other vegetables can I use instead of leeks?
You can use other savory vegetables such as scallions, shallots, or even spinach for a different flavor profile.

4. Can I use a different type of cheese?
Absolutely! Feel free to experiment with different types of cheese like mozzarella, gouda, or Parmesan. Each will offer a unique twist on the recipe.

5. How do I store leftovers?
Store any leftover biscuits in an airtight container at room temperature for up to 2-3 days. You can also freeze them for up to a month.
6. Can I make these biscuits without buttermilk?
Yes, if you don’t have buttermilk on hand, you can substitute it with regular milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using.

7. Can I make these biscuits without cheese?
Yes, you can skip the cheese if you want a simpler biscuit or prefer a dairy-free option. You can also substitute it with dairy-free cheese if needed.

8. How can I make these biscuits spicier?
If you like a little heat, try adding some finely chopped jalapeños, red pepper flakes, or hot sauce to the dough for a spicy kick.

9. Can I use a food processor to make the dough?
Yes! You can use a food processor to cut the butter into the flour quickly and easily. Just pulse the mixture a few times until it resembles coarse crumbs, then continue with the recipe as usual.
10. How can I make these biscuits more fluffy?
To achieve an even fluffier biscuit, make sure to use cold butter and don’t overwork the dough. Also, ensure you’re using fresh baking powder, as old leavening agents can result in denser biscuits.

These Easy Leek and Cheese Biscuits are an easy and delicious way to bring savory, cheesy goodness to your table. Whether you’re serving them alongside your favorite soup, enjoying them for breakfast, or pairing them with a main dish, these biscuits are guaranteed to be a crowd-pleaser. With simple ingredients and straightforward preparation, you can enjoy the delightful flavors of leeks and cheese in every bite. Whether you stick to the classic recipe or try a variation, these biscuits are bound to become a favorite in your kitchen. Happy baking!

Easy Leek and Cheese Biscuits

Recipe by Alexandra SaricolCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 cups all-purpose flour

• 1 tbsp baking powder

• 1/2 tsp salt

• 1/2 tsp garlic powder (optional)

• 1/2 cup cold unsalted butter, cut into small cubes

• 3/4 cup grated cheese (cheddar, mozzarella, or your favorite cheese)

• 1 leek, white and light green parts only, thinly sliced

• 2/3 cup buttermilk (or regular milk with a squeeze of lemon juice)

• 1 tbsp fresh thyme leaves (optional)

• 1 tbsp melted butter for brushing (optional)

Directions

• Prepare the Leeks:
• Start by cleaning the leeks thoroughly to remove any dirt. Slice them thinly, then sauté in a small pan over medium heat with a little butter or olive oil for 3-4 minutes, until softened. Set them aside to cool.
• Make the Biscuit Dough:
• In a large mixing bowl, whisk together the flour, baking powder, salt, and garlic powder (if using). Add the cold butter cubes and use a pastry cutter, fork, or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
• Add the Cheese and Leeks:
• Stir the grated cheese and sautéed leeks into the flour mixture, making sure they are evenly distributed.
• Add the Buttermilk:
• Pour in the buttermilk and mix until just combined. Be careful not to overwork the dough. It should be slightly sticky but manageable.
• Shape and Cut the Biscuits:
• Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Use a biscuit cutter or a drinking glass to cut out biscuits, pressing straight down without twisting the cutter. Gather the dough scraps and repeat the process until all dough is used.
• Bake the Biscuits:
• Place the biscuits on a baking sheet lined with parchment paper, making sure they are close together to help them rise evenly. Brush the tops with melted butter if desired. Bake at 400°F (200°C) for 12-15 minutes, or until the biscuits are golden brown and a toothpick comes out clean.
• Serve and Enjoy:
• Allow the biscuits to cool slightly before serving. They’re perfect warm out of the oven or toasted the next day. Serve them with your favorite meal, or enjoy them on their own with a smear of butter.