• Servings 50 mini biscuits
  • Prep 25 min
  • Cook 15-20 min
  • Cuisine
  • Skill Level

Herb and Cheese Mini Biscuits


  • 1 cup flour
  • 3 and 1/2 oz butter, chopped
  • 1 tbs sour cream
  • 2 oz cheddar, grated
  • 2 oz Parmesan, grated
  • 3 tsp fresh rosemary, chopped
  • 3 tsp fresh chives, chopped
  • kosher salt and fresh cracked black pepper to taste
  • Preheat oven to 350 degrees.
  • Lightly grease 2 baking sheets with melted butter or oil.
  • Sift flour and some salt and cracked black pepper in a bowl and add the chopped butter. Make sure the butter is cold.
  • Rub the butter into the flour with your finger tips until the mixture resembles fine bread crumbs.
  • Add the sour cream, cheeses and herbs and mix with a flat bladed knife.
  • Press the mixture together with your fingers until it forms and soft dough.
  • Press into a ball, wrap in plastic wrap and refrigerate for 15 minutes.
  • Roll level tsp’s of the mixture into balls and place on the prepared trays, leaving a little room between the biscuits for spreading.
  • Flatten slightly with a lightly floured fork.
  • Bake for 15-20 minutes, or until lightly golden.
  • Transfer to a wire rack and leave until cold.

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