Description
These Leek and Cheese Biscuits are savory, fluffy, and packed with the delicious flavors of sautéed leeks and sharp cheese. Perfect for a comforting snack or a savory accompaniment to soups and salads, they combine a tender, buttery biscuit texture with the mild sweetness of leeks and rich cheese, all baked to a golden perfection.
Ingredients
Scale
Butter
- ¼ cup plus 3 tablespoons unsalted butter, cold and divided
Vegetables
- 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
- 1 cup grated sharp white, yellow, or Dubliner cheese
Dairy
- 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. 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 two 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 to evenly distribute the leavening agents and seasoning.
- 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 crumbs, ensuring a tender biscuit texture.
- Add Leeks and Cheese: Stir in the cooled sautéed leeks and grated cheese, distributing them evenly throughout the dry mixture.
- Form Dough: Make a well in the center of the mixture and add the plain yogurt. Mix everything together gently until a shaggy dough forms. If the dough feels too dry, add an additional tablespoon or two of yogurt to bring it together.
- Lightly Knead: Lightly knead the dough in the bowl for a few seconds to help it come together into a more uniform consistency without overworking it.
- Shape Biscuits: Dust a cutting board or work surface with flour. Pat the dough out into an even disk about 1 inch thick. Dust a round cookie cutter with flour and cut out biscuits. Transfer the shaped biscuits to the prepared baking sheets.
- Brush with Milk: Lightly brush the tops of each biscuit with whole milk to promote browning and a beautiful golden crust.
- Bake: Bake in the preheated oven for 10 to 15 minutes, or until the biscuits are golden brown and cooked through.
- Serve: Serve the biscuits warm and enjoy their soft, cheesy, leek-infused flavor immediately for best taste and texture.
Notes
- Be careful not to over-knead the dough to keep the biscuits light and fluffy.
- You can use any sharp cheese you prefer, such as cheddar or Dubliner, to customize the flavor.
- Make sure the leeks are thoroughly rinsed to remove any grit or dirt before slicing.
- If you like a richer biscuit, brush the tops with melted butter instead of milk before baking.
- Store leftover biscuits in an airtight container and reheat in a warm oven to retain their softness.
