Leek and Cheese Biscuits Recipe

There’s something incredibly comforting about warm, flaky biscuits loaded with savory flavors, and this Leek and Cheese Biscuits Recipe is a standout crowd-pleaser. Tender leeks sautéed to perfection bring a mild, sweet onion flavor that pairs beautifully with sharp cheese, all wrapped in a tender biscuit that’s crispy on the edges and soft inside. Whether you’re making these for a cozy breakfast, an elegant brunch, or as a delightful side to dinner, this recipe promises flaky goodness that feels homemade and special every time.

Ingredients You’ll Need

The beauty of this Leek and Cheese Biscuits Recipe lies in its simplicity—the ingredients are straightforward but each plays a crucial role in creating that perfect balance of flavor, texture, and color.

• Cold unsalted butter (¼ cup plus 3 tablespoons): Provides flakiness and richness, with the cold butter helping to create those tender biscuit layers.
• 1 medium leek, thinly sliced and rinsed: Adds a subtle sweetness and fresh, oniony depth without overpowering the biscuits.
• All-purpose flour (2 ¼ cups): The foundation for structure and crumb, essential for biscuit dough.
• Granulated sugar (1 tablespoon): Just enough sweetness to balance the savory elements without being noticeable.
• Baking powder (1 teaspoon) and baking soda (½ teaspoon): These leavening agents ensure the biscuits rise beautifully and remain fluffy.
• Kosher salt (½ teaspoon): Enhances all the flavors and balances the richness of the butter and cheese.
• Grated sharp cheese (1 cup): Choose sharp white, yellow, or Dubliner cheese for a punch of savory, creamy flavor.
• Full-fat plain unsweetened yogurt (¾ cup plus 2 tablespoons): Keeps the biscuits moist and tender with a subtle tanginess.
• Whole milk (3 to 4 tablespoons): Used to brush on top for a beautiful golden crust that shines.

How to Make Leek and Cheese Biscuits Recipe

Step 1: Sauté the Leeks

Start by melting 3 tablespoons of cold butter in a saucepan over medium-low heat. Add the thinly sliced leeks and slow-cook them until they’re beautifully wilted, softened, and lightly browned, about 9 to 10 minutes. This gentle sautéing transforms the leeks into a sweet, tender flavor bomb that will compliment the cheese flawlessly.

Step 2: Cool the Leeks

After sautéing, transfer the leeks to a plate and let them cool completely for about 10 to 15 minutes. This step is essential so the heat doesn’t affect the dough’s texture when combined with the other ingredients.

Step 3: Prepare Oven and Baking Sheets

Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup a breeze.

Step 4: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt. This mixture ensures your biscuits have the perfect rise and a hint of sweetness to balance savory flavors.

Step 5: Cut in the Butter

Use a pastry cutter or your clean hands to cut the remaining ¼ cup of cold butter into the dry ingredients. Work the butter until the mixture resembles coarse crumbles—this is where that flaky biscuit texture begins to form.

Step 6: Add Leeks and Cheese

Stir in the cooled sautéed leeks and grated cheese directly into the flour and butter mixture, folding them in to distribute flavor evenly throughout the dough.

Step 7: Form the Dough

Make a well in the center of your mixture and add the plain yogurt. Mix everything together until a shaggy dough forms. If it feels too dry, it’s okay to add a tablespoon or two more yogurt until it just comes together.

Step 8: Knead Lightly

Dust your hands and a work surface with flour, then gently knead the dough for just a few seconds in the bowl to bring it together into a cohesive mass without overworking.

Step 9: Shape the Biscuits

On your floured board, pat the dough into an even disk about one inch thick. Use a floured round cookie cutter to cut out the biscuits, pressing straight down to keep edges sharp for the best rise.

Step 10: Prepare for Baking

Transfer the cut biscuits carefully to the prepared baking sheets, spaced just enough to allow a little room for rising but still close enough for crisp edges.

Step 11: Brush with Milk and Bake

Brush the tops of each biscuit with whole milk for that gorgeous golden finish. Bake in the preheated oven for 10 to 15 minutes until the biscuits puff and turn a lovely golden brown.

Step 12: Serve Warm

Once baked, serve these biscuits warm to enjoy their flaky, cheesy goodness at its best. The combination of tender leeks and sharp cheese is absolutely irresistible right out of the oven.

How to Serve Leek and Cheese Biscuits Recipe

Garnishes

A sprinkle of freshly chopped chives, a little flaky sea salt, or a dusting of cracked black pepper on top brings an extra pop of color and flavor that complements the biscuits’ rich, cheesy notes perfectly.

Side Dishes

Leek and Cheese Biscuits shine alongside soups like creamy tomato basil or classic chicken noodle. They’re also lovely with a fresh green salad or roasted vegetables for a light but satisfying meal.

Creative Ways to Present

Try slicing a warm biscuit in half, spreading with a touch of herb butter or honey butter, or even layering with smoked ham and a slice of tomato for an easy handheld treat that’s perfect for brunch or a casual snack.

Make Ahead and Storage

Storing Leftovers

You can store leftover biscuits in an airtight container at room temperature for up to two days. Just be sure to keep them sealed well to retain moisture and freshness.

Freezing

For longer storage, freeze the biscuits in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep beautifully for up to 3 months and can be popped straight into the oven.

Reheating

Rewarm your biscuits in a 350°F (175°C) oven for 5 to 8 minutes until warmed through and slightly crispy again. Avoid the microwave if you want to keep that freshly baked texture intact.

FAQs

Can I use other types of cheese for the Leek and Cheese Biscuits Recipe?

Absolutely! Sharp white cheddar, yellow cheddar, Dubliner cheese, or even Gruyère work wonderfully. Feel free to experiment with what you have on hand to adjust the flavor profile.

Is it necessary to sauté the leeks before adding them to the dough?

Yes, sautéing softens the leeks and mellows their flavor, preventing raw sharpness in the final biscuits. It also removes excess moisture, which helps maintain the perfect biscuit texture.

Can I substitute yogurt with buttermilk or sour cream?

Yes, buttermilk or sour cream can be good substitutes. Each will bring a slightly different tang and texture but will still keep your biscuits tender and moist.

How can I make these biscuits dairy-free?

Try using a dairy-free butter alternative and non-dairy yogurt substitute, along with a plant-based milk for brushing. Choose a dairy-free cheese or omit the cheese for a flavor variation.

What’s the best way to cut out biscuits to maintain flaky edges?

Use a sharp, floured biscuit cutter and press straight down without twisting. Twisting seals the edges and can reduce the flakiness, so keep your cuts clean and straight.

Final Thoughts

If you’re looking to add a truly special, flavorful, and tender biscuit to your baking repertoire, this Leek and Cheese Biscuits Recipe is an absolute must-try. It’s straightforward, filled with layered flavors, and absolutely delicious warm from the oven. Give it a go—you’ll be amazed at how quickly these savory biscuits become a beloved staple in your kitchen!

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