Description
These Leek and Cheese Biscuits are a savory treat featuring tender, sautéed leeks combined with sharp white cheddar or Dubliner cheese. Soft, flaky, and rich with creamy yogurt and butter, these homemade biscuits are perfect for breakfast, brunch, or as a delicious side to any meal.
Ingredients
Scale
Butter and Leeks
- ¼ cup plus 3 tablespoons unsalted butter, cold and divided
- 1 medium leek, thinly sliced and rinsed
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Cheese and Dairy
- 1 cup grated sharp white, yellow, or Dubliner cheese
- ¾ cup plus 2 tablespoons full-fat plain unsweetened yogurt
- 3 to 4 tablespoons whole milk
Instructions
- Sauté Leeks: Melt 3 tablespoons of butter in a saucepan over medium-low heat. Add the thinly sliced leeks and sauté until wilted, softened, and lightly browned, about 9 to 10 minutes.
- Cool Leeks: Transfer the sautéed leeks to a plate and set aside to cool completely, about 10 to 15 minutes.
- Prepare Oven and Baking Sheets: Preheat your oven to 400°F (200°C). Line 2 baking sheets with parchment paper and set aside.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until evenly mixed.
- 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 crumbles.
- Add Leeks and Cheese: Stir the cooled sautéed leeks and grated cheese into the flour mixture.
- Form Dough: Make a well in the center of the mixture and add the ¾ cup of plain yogurt. Mix everything together gently to form a shaggy dough.
- Adjust Dough: If the dough seems too dry, gradually add 1 to 2 tablespoons more yogurt until it holds together.
- Lightly Knead: Lightly knead the dough in the bowl for a few seconds until it forms a more uniform dough.
- Shape Biscuits: Dust a cutting board or work surface with flour. Pat the dough out into an even disk about 1 inch thick.
- Cut Biscuits: Dust a round cookie cutter with flour and cut out biscuits from the dough.
- Prepare for Baking: Transfer the biscuits to the prepared baking sheets, spacing them evenly.
- Brush with Milk: Brush the tops of each biscuit lightly with whole milk for a golden finish during baking.
- Bake Biscuits: Bake in the preheated oven for 10 to 15 minutes or until the biscuits are golden brown and cooked through.
- Serve: Remove from oven, serve warm, and enjoy your delicious leek and cheese biscuits!
Notes
- Ensure the butter is cold when cutting into the dry ingredients to achieve flaky biscuits.
- You can substitute the all-purpose flour with a gluten-free blend if needed, but texture may vary.
- Sauté the leeks thoroughly to bring out their sweetness and avoid any bitterness.
- Use sharp cheese for the best flavor; cheddar or Dubliner works beautifully.
- Biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days and reheated gently.
