If you’re searching for a biscuit recipe that bridges comfort and flavor, Leek and Cheese Biscuits are about to become your new favorite. These tender, golden biscuits are packed with savory sautéed leeks and sharp cheddar, making each bite a celebration of buttery, cheesy goodness with a gentle hint of oniony sweetness. Whether you serve them as a snack, alongside a cozy soup, or as a showstopping brunch centerpiece, these biscuits guarantee smiles around the table.

Leek and Cheese Biscuits Recipe - Recipe Image

Ingredients You’ll Need

What makes Leek and Cheese Biscuits so irresistible is how a handful of simple ingredients come together to create layers of flavor and the perfect crumb. Each component here is chosen for its role in building taste, tenderness, and that stunning, toasty color on top.

All-purpose flour: Provides structure and a tender crumb to ensure your biscuits are sturdy yet soft.
Baking powder: Gives the biscuits their signature rise and fluffy texture.
Baking soda: Adds a boost to the leavening and helps the biscuits brown beautifully.
Salt: Balances the flavors and enhances the cheese and leek notes.
Black pepper: Adds a subtle warmth that complements the savory ingredients.
Cold unsalted butter: The secret to flaky, melt-in-your-mouth layers—keep it cold for best results.
Sharp cheddar cheese: Brings bold, tangy flavor and lovely pockets of melty cheese throughout the biscuits.
Leek (white and light green parts only): Sautéed until soft and sweet, leeks add a gentle, aromatic twist.
Buttermilk: Provides tenderness, a subtle tang, and helps activate the leavening agents.

How to Make Leek and Cheese Biscuits

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. This ensures your biscuits bake evenly and release easily, so you get those perfect golden bottoms without sticking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper. This quick mix evenly distributes the leaveners and seasonings, setting the stage for consistent, flavorful biscuits.

Step 3: Cut in the Butter

Add the cold, cubed butter to your flour mixture. Using a pastry cutter or your fingertips, work the butter in until you have a coarse, crumbly texture. The little bits of cold butter are what give Leek and Cheese Biscuits their lovable flakiness.

Step 4: Add Cheese and Leeks

Stir in the grated sharp cheddar and your sautéed, cooled leeks, folding gently to distribute them without overworking the dough. This step ensures you’ll have cheesy goodness and sweet leek flavor in every bite.

Step 5: Bring the Dough Together

Pour in the buttermilk and gently stir just until the dough comes together. Be careful not to overmix—stopping while the dough is still slightly shaggy is the secret to airy, tender biscuits.

Step 6: Shape and Cut

Turn the dough out onto a floured surface and gently pat it into a 1-inch thick round. Using a 2.5-inch round cutter, punch out biscuits, gathering and re-rolling scraps as needed. This keeps the biscuits tall and fluffy.

Step 7: Bake to Perfection

Arrange the biscuits on your prepared baking sheet so they just touch, then brush the tops with a little extra buttermilk. Bake for 14–16 minutes until golden brown and irresistible. Let them cool slightly before serving so the aromas can settle and the texture firms up just enough to handle.

How to Serve Leek and Cheese Biscuits

Garnishes

For a finishing touch, try sprinkling the warm biscuits with a pinch of flaky sea salt or a few extra chives. A light brush of melted butter right out of the oven adds both shine and flavor, making your Leek and Cheese Biscuits look and taste bakery-fresh.

Side Dishes

These biscuits are a natural alongside a bowl of creamy tomato soup, a hearty stew, or even a fresh green salad. Their savory, cheesy flavor pairs beautifully with eggs at brunch or roasted veggies at dinner, making them a versatile addition to nearly any meal.

Creative Ways to Present

For a fun twist, split your Leek and Cheese Biscuits and use them as the base for breakfast sandwiches with scrambled eggs and spinach. Or, serve mini versions as elegant appetizers topped with smoked salmon or whipped goat cheese—perfect for impressing guests at gatherings.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any biscuits left, let them cool completely before storing them in an airtight container at room temperature for up to two days. For maximum freshness, a quick reheat before serving is always a good idea.

Freezing

Leek and Cheese Biscuits freeze wonderfully! Place cooled biscuits in a freezer-safe bag, squeeze out excess air, and freeze for up to two months. You can also freeze unbaked, cut biscuits—just bake them straight from the freezer, adding a few extra minutes to the baking time.

Reheating

To revive their just-baked magic, warm biscuits in a 350°F (175°C) oven for 5–8 minutes. This restores their crisp edges and soft, fluffy centers. Avoid microwaving, as it can make them tough or rubbery.

FAQs

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

Absolutely! While sharp cheddar is classic, Gruyère, Swiss, or even pepper jack can add exciting new flavors. Feel free to mix and match your favorites to suit your taste.

What’s the best way to sauté leeks for the recipe?

Slice the white and light green parts finely, then cook them in a bit of butter over medium heat until soft and translucent, about 5 minutes. Let them cool before adding to the dough.

Can I make Leek and Cheese Biscuits without buttermilk?

If you don’t have buttermilk, mix 3/4 cup of milk with 2 teaspoons of lemon juice or vinegar and let it sit for 5 minutes. This will mimic the tang and acidity needed for fluffy biscuits.

Why does the butter need to be cold?

Cold butter creates steam as the biscuits bake, which forms lovely flaky layers. If the butter melts before baking, you’ll lose that signature texture, so keep it chilled until you’re ready to use it.

Can I make the dough ahead of time?

Yes! You can prepare and cut out the biscuits, then refrigerate them for up to 8 hours or freeze them for longer storage. Bake straight from the fridge or freezer, adding a couple extra minutes to the baking time if needed.

Final Thoughts

I hope you feel inspired to give these Leek and Cheese Biscuits a try, whether for a casual brunch or to elevate your next cozy dinner. With their golden crust, melty cheese, and sweet leeks, they’re destined to become a new staple in your kitchen. Happy baking!

Leek and Cheese Biscuits Recipe

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4.8 from 19 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 the sharp flavor of cheddar and delicate sweetness of sautéed leeks. Perfect for breakfast, brunch, or as a comforting side to soups and stews, they combine a tender crumb with a golden crust and a rich, cheesy taste enhanced by the subtle bite of black pepper.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

6 tablespoons cold unsalted butter, cut into small cubes
1 cup grated sharp cheddar cheese
1 medium leek (white and light green parts only), finely chopped and sautéed
3/4 cup buttermilk (plus more for brushing)

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and black pepper to evenly distribute the leavening agents and seasoning.
Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the texture resembles coarse crumbs, which helps create flaky biscuits.
Add Cheese and Leeks: Stir in the grated sharp cheddar cheese and the sautéed leeks, incorporating them evenly throughout the mixture to infuse flavor.
Add Buttermilk: Pour in the buttermilk and gently stir until the dough just comes together. Be careful not to overmix as this can toughen the biscuits.
Shape Dough: Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick round shape, preparing it for cutting.
Cut Biscuits: Using a 2.5-inch round cutter, cut out biscuits from the dough. Re-roll any scraps as needed to use all the dough.
Arrange and Brush: Place the biscuits on the prepared baking sheet so they are slightly touching each other. Brush the tops lightly with additional buttermilk to promote browning.
Bake Biscuits: Bake in the preheated oven for 14–16 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
Cool Slightly and Serve: Let the biscuits cool slightly on a wire rack before serving warm, optionally with butter or as an accompaniment to your favorite soup or stew.

Notes

Use very cold butter to achieve the flakiest biscuit texture.
You can substitute the sharp cheddar cheese with Gruyère or a blend of your favorite cheeses for a different flavor profile.
Serve these biscuits warm with butter or alongside hearty soups and stews for a comforting meal.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Bread
Method: Baking
Cuisine: American