Leek and Cheese Biscuits Recipe

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If you are looking to add a touch of cozy sophistication to your brunch or snack time, this Leek and Cheese Biscuits Recipe is a must-try. These biscuits combine the gentle sweetness of sautéed leeks with the rich, savory punch of sharp cheese, all wrapped in a tender, flaky dough that bakes to golden perfection. Whether you’re craving a comforting bite to pair with your morning coffee or a flavorful treat alongside soup or salad, these biscuits offer a delightful balance of freshness and indulgence that will quickly become a favorite.

this Recipe

Ingredients You’ll Need

Simple ingredients are the secret behind this memorable dish, each playing an essential role in flavor, texture, and appearance. From the creamy butter to the sharp cheese, every component is here to make your biscuits utterly irresistible.

• Unsalted butter, cold and divided: Provides tender flakiness and a rich buttery taste that complements the leeks.
• Medium leek, thinly sliced and rinsed: Adds a subtle sweetness and delicate onion flavor, elevating the biscuits.
• All-purpose flour: The foundation for the dough, giving structure and creating that perfect biscuit crumb.
• Granulated sugar: Balances the savory flavors with a hint of gentle sweetness.
• Baking powder: Helps the biscuits rise, keeping them light and fluffy.
• Baking soda: Works alongside baking powder to achieve the perfect texture.
• Kosher salt: Enhances all the other flavors in the dough.
• Grated sharp cheese (white, yellow, or Dubliner): Offers a rich, savory depth that melts beautifully into each bite.
• Full-fat plain unsweetened yogurt: Adds moisture and tenderness for a soft crumb.
• Whole milk: Used for brushing to create a golden, appealing crust.

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 cook them slowly until they are softened, wilted, and beautifully browned, which usually takes about 9 to 10 minutes. This process brings out their natural sweetness and gives the biscuits a rich base flavor. Once done, set the leeks aside to cool completely—this step is key to keeping the dough from becoming too warm and sticky.

Step 2: Preheat the Oven and Prepare Baking Sheets

While the leeks cool, preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper to ensure your biscuits bake evenly and won’t stick. This prep makes baking straightforward and keeps clean-up quick.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt. This step ensures that your raising agents and seasoning are evenly distributed throughout the dough for consistent taste and texture.

Step 4: Incorporate the Butter

Add the remaining ¼ cup of cold butter to the flour mixture. Use a pastry cutter or your clean hands to cut the butter into the dry ingredients until the mixture looks like coarse crumbs. This is what gives the biscuits their tender, flaky structure—the tiny butter pockets melt during baking, creating those irresistible layers.

Step 5: Add Leeks and Cheese

Next, fold in the cooled sautéed leeks and the grated cheese. Distributing these ingredients evenly ensures every biscuit has that perfect burst of flavor in every bite.

Step 6: Form the Dough

Make a well in the center of the mixture and pour in the plain yogurt. Stir gently to form a shaggy dough, adding an extra tablespoon or two of yogurt if the mixture feels too dry. Be careful not to overwork it; a light touch keeps the biscuits tender and soft.

Step 7: Shape and Cut the Biscuits

Lightly flour a clean surface and pat the dough into an even disc about 1 inch thick. Dust a round cookie cutter with flour and cut out biscuits, transferring them to the prepared baking sheets as you go. Handling the dough gently will keep your biscuits light and flaky.

Step 8: Brush with Milk and Bake

Brush the tops of each biscuit with whole milk to encourage a gorgeous golden crust. Bake in the preheated oven for 10 to 15 minutes until the biscuits have puffed up and turned a beautiful golden brown. This final step rewards you with irresistibly warm, cheesy, and leek-scented treats.

How to Serve Leek and Cheese Biscuits Recipe

Garnishes

Fresh herbs like chopped chives or parsley sprinkled on top after baking add a lovely color contrast and a fresh herbal note that pairs beautifully with the savory cheese and leek flavors.

Side Dishes

These biscuits shine alongside a hearty bowl of soup—think creamy tomato, rustic vegetable, or even a rich beef stew. Their sturdy yet tender texture holds up well for dipping and soaking up those delicious broths.

Creative Ways to Present

Try splitting the biscuits and filling them with slices of smoked ham and a smear of whole-grain mustard for a quick and satisfying mini sandwich. You can also serve them warm with a pat of herbed butter or alongside a cheese platter for an elegant appetizer spread.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store your leftover Leek and Cheese Biscuits in an airtight container at room temperature. They will stay fresh for up to two days—perfect for enjoying the next day without sacrificing flavor or texture.

Freezing

If you want to prepare ahead, wrap the unbaked biscuits tightly in plastic wrap and freeze them. When ready to bake, just pop them into the oven from frozen—adding a couple extra minutes to the baking time. This makes it easy to enjoy fresh biscuits anytime you crave them.

Reheating

To reheat, simply warm your biscuits in a 350°F (175°C) oven for about 8 to 10 minutes. This method brings back their freshly baked crispiness and melts the cheese just right, giving you that straight-from-the-oven experience all over again.

FAQs

Can I use other types of cheese in this Leek and Cheese Biscuits Recipe?

Absolutely! While sharp white, yellow, or Dubliner cheese works wonderfully, feel free to experiment with cheddar, Gruyère, or even a tangy feta for different flavor profiles.

Is it necessary to rinse the leeks?

Yes, rinsing the leeks thoroughly is important to remove any grit or dirt trapped between their layers, ensuring your biscuits have a clean, fresh flavor.

Can I substitute yogurt with sour cream?

You can swap yogurt for sour cream in equal amounts. Both add moisture and tang, although sour cream might make it slightly richer.

What is the best way to store leftover biscuits?

Store your biscuits in an airtight container at room temperature for up to two days or freeze them for longer storage. Avoid refrigeration as it can dry them out.

How do I make the biscuits flakier?

Be sure to keep the butter cold and avoid overworking the dough. Cutting the butter into coarse crumbs and letting it melt during baking creates those lovely flaky layers.

Final Thoughts

I genuinely can’t recommend this Leek and Cheese Biscuits Recipe enough. It’s a warm, comforting dish that’s surprisingly simple to prepare and endlessly adaptable. Once you try these biscuits, I’m confident they’ll find a permanent spot in your recipe collection, ready to brighten breakfasts, elevate snacks, and impress guests with their irresistible homemade charm.

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