If you’re looking for a truly crowd-pleasing baked treat that’s savory, buttery, and packed with comfort, this Leek and Cheese Biscuits Recipe is about to become your new go-to. Imagine the tender flakiness of a classic biscuit, studded with mellow leeks and bursts of bold cheddar cheese. Each bite is pillowy and golden, with just a hint of tang from buttermilk and an irresistibly aromatic depth thanks to the leeks. Whether you’re serving these with soup, alongside a leisurely brunch, or simply sneaking one warm from the oven, this recipe is the ultimate in cozy homemade baking.

Leek and Cheese Biscuits Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in the Leek and Cheese Biscuits Recipe is simple, but each one brings out the best flavors and textures. Here’s what you’ll need and why each item makes all the difference for perfect biscuits every time:

All-purpose flour: The foundation that keeps these biscuits tender yet sturdy, perfect for capturing all the buttery layers.
Baking powder: Gives the biscuits their impressive lift and light, fluffy crumb.
Baking soda: Adds extra lift and helps the biscuits brown beautifully.
Salt: Balances the flavors and enhances the cheesiness.
Cold unsalted butter, cubed: The key to flaky, melt-in-your-mouth layers; keep it as cold as possible for best results.
Shredded sharp cheddar cheese: Brings rich, tangy, and savory notes to every bite, but feel free to experiment with Gruyère!
Finely chopped leeks (white and light green parts only): Adds subtle oniony flavor and a touch of sweetness and color.
Buttermilk, plus more for brushing: Provides just the right tang and moisture for a soft, fluffy crumb and gorgeous golden tops.

How to Make Leek and Cheese Biscuits Recipe

Step 1: Prep the Oven and Pan

Start by preheating your oven to 425°F and lining a baking sheet with parchment paper. This ensures even baking and easy cleanup, so your biscuits don’t stick and turn out perfectly golden. A hot oven is crucial for that classic biscuit rise!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these first gets the leavening agents evenly dispersed throughout the dough, making sure each biscuit bakes up with just the right amount of fluff and flavor.

Step 3: Cut in the Butter

Add the cold, cubed butter to your bowl. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs. These little nuggets of butter are what make the Leek and Cheese Biscuits Recipe so wonderfully flaky and tender.

Step 4: Add Leeks and Cheese

Now, stir in the shredded cheddar cheese and the finely chopped leeks. This is where the biscuits start smelling amazing—every bit of cheese and leek is going to melt into the dough and transform the flavor.

Step 5: Bring the Dough Together

Pour in the buttermilk and gently stir just until the dough comes together. It’s important not to overmix here; just a quick mix is all you need. Overworking the dough can make your biscuits tough instead of tender and soft.

Step 6: Shape and Fold for Layers

Lightly flour your work surface and turn out the dough. Pat it into a 1-inch thick rectangle. To make those crave-worthy flaky layers, fold the dough in half and pat it out again, then repeat this fold once more. This step truly sets the Leek and Cheese Biscuits Recipe apart!

Step 7: Cut and Bake

Using a 2 1/2-inch cutter, cut out your biscuits, and place them on your lined baking sheet. Gather any scraps and gently press them back together to cut more biscuits. Brush the tops with a little buttermilk for extra shine and color. Bake for 14 to 16 minutes, until they’re beautifully golden brown and the kitchen smells irresistible.

How to Serve Leek and Cheese Biscuits Recipe

Garnishes

As soon as your biscuits come out of the oven, consider brushing them with a touch of melted butter or sprinkling with extra cheese. A little sprinkle of fresh chives or finely sliced scallions adds a beautiful pop of green and an extra hit of flavor, making these biscuits look as amazing as they taste.

Side Dishes

The Leek and Cheese Biscuits Recipe is absolutely dreamy when served alongside classic comfort foods. Try pairing with a creamy tomato soup, a hearty vegetable stew, or fluffy scrambled eggs. The biscuits are also magical with a simple green salad for a light but satisfying meal.

Creative Ways to Present

Get creative and split them for little breakfast sandwiches with softly scrambled eggs and bacon, or use them as a savory base for chicken pot pie filling. These biscuits can even be sliced warm and spread with tangy cream cheese or homemade herb butter for an extra-special appetizer.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), let biscuits cool completely before storing them in an airtight container at room temperature for up to 2 days. For maximum freshness, wait until they’re totally cool to prevent sogginess.

Freezing

The Leek and Cheese Biscuits Recipe is freezer-friendly! Freeze the unbaked biscuits on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake straight from the freezer, adding a few extra minutes to the bake time for piping-hot, fresh results.

Reheating

To bring leftover biscuits back to life, pop them in a 350°F oven for about 5-7 minutes, or until warmed through. This revives the flakiness and delivers that just-baked taste, which is infinitely better than microwaving.

FAQs

Can I use a different cheese in this Leek and Cheese Biscuits Recipe?

Absolutely! Gruyère, Swiss, or even pepper jack all work beautifully, so feel free to use what you have on hand or mix a couple for a custom flavor twist.

How do I prepare leeks for baking?

Slice off the dark green tops and root end, then halve the leek lengthwise. Rinse thoroughly between the layers to remove any dirt, then chop the white and light green parts for the recipe.

Why is my biscuit dough sticky?

Biscuit dough should be somewhat sticky and shaggy. If it feels too wet, dust in a tablespoon of flour; if it’s too dry, add a little more buttermilk. Avoid overworking so your biscuits stay tender.

Can I make this Leek and Cheese Biscuits Recipe gluten-free?

Yes, use a cup-for-cup gluten-free flour blend. The texture may change slightly, but you’ll still get delicious, cheesy results worthy of any breakfast or dinner table.

What’s the best way to cut out biscuits?

Press straight down with your cutter, without twisting, for the best rise and flakiest layers. Reroll scraps gently for extra biscuits, but minimize handling for tender results.

Final Thoughts

I can’t recommend this Leek and Cheese Biscuits Recipe highly enough—once you taste these golden, cheesy biscuits with their sweet flecks of leek, you’ll understand why they’re a forever favorite in my kitchen. Grab a bowl, gather your ingredients, and surprise yourself and your loved ones with the magic of fresh, homemade biscuits. Your next cozy meal or brunch is calling!

Leek and Cheese Biscuits Recipe

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4.8 from 20 reviews

Author: admin
Total Time: 30 minutes
Yield: 8 biscuits 1x
Diet: Vegetarian

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Description

These Leek and Cheese Biscuits are savory, flaky, and packed with cheesy goodness. Perfect as a side dish or enjoyed on their own, these homemade biscuits are a delightful treat.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt

Additional Ingredients:

1/2 cup cold unsalted butter, cubed
3/4 cup shredded sharp cheddar cheese
1 cup finely chopped leeks (white and light green parts only)
3/4 cup buttermilk, plus more for brushing

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Instructions

Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
Prepare the dough: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the cold butter until it resembles coarse crumbs. Stir in the cheddar and leeks. Add buttermilk and mix gently until dough forms.
Shape and bake: Turn the dough onto a floured surface, pat into a rectangle, fold, and pat out again. Cut out biscuits, place on baking sheet, brush with buttermilk, and bake for 14-16 minutes until golden brown. Serve warm.