Leek and Cheese Biscuits made with sautéed leeks, sharp cheese, and buttery, flaky dough—cozy, savory, and slightly addictive.
Okay, real talk. I didn’t wake up one day thinking, You know what I need in my life? A biscuit full of leeks. That would’ve been… weird. Honestly, this recipe happened the way a lot of my better kitchen ideas do: I had random stuff that needed using up, very little patience, and a brunch invite where I didn’t want to show up empty-handed (again).
The leek? It was leftover from a soup that never happened. The cheese was a hunk of Dubliner that kept getting passed over for cheddar. And the yogurt? Well, let’s just say it was on borrowed time.
I slapped it all together with a standard biscuit dough, hoping for “fine” and fully prepared to pick up donuts if it flopped. But y’all… these Leek and Cheese Biscuits? Warm, buttery, with little pockets of sharp cheese and sweet, mellow leek? People lost their minds. I’ve never seen polite brunch guests reach for a second biscuit with that kind of urgency.
They’re not perfect. Sometimes the dough gets a little too sticky. Sometimes I burn the bottoms. But you know what? They’re always good enough to disappear before I can even plate them properly.
Why You’ll Love This Leek and Cheese Biscuits Recipe?
Let me be clear: if you’re suspicious of leeks, I get it. They sound like a fancy French ingredient that might smell weird and take too long to clean. But hear me out—when you cook them down in butter, they go soft and sweet and taste like spring in a skillet. Mix them with cheese? Pure comfort.
A few reasons to give these Leek and Cheese Biscuits a go:
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They’re flaky and cheesy, with a kind of homemade “I know what I’m doing in the kitchen” vibe—even if you really, really don’t.
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The yogurt keeps them tender, which I didn’t expect but now swear by. No buttermilk drama.
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They’re a little quirky, in a charming way. You bring these to a potluck and people remember them. And maybe you.
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They reheat like a dream. Or, honestly, they don’t even make it to the “reheat” stage.
Plus, there’s something kind of… satisfying about making your own biscuits, right? Especially when they’re this tasty.
Ingredient Notes:
Let’s break down the ingredients. Nothing complicated here, but a few are easy to underestimate.
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1 medium leek – If you’ve never cooked with one before, don’t panic. You just slice it, rinse out the dirt (they’re dirt magnets), and sauté it. Totally worth it.
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1/4 cup + 3 tablespoons butter – Use the good stuff. You’ll sauté with some and cut the rest into your dough. Cold butter = flaky biscuits. That’s just science.
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2 1/4 cups flour – All-purpose. No need to get fancy or sift it unless you’re feeling very extra.
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1 tablespoon sugar – Adds a little balance. These aren’t sweet biscuits, but that sugar softens the flavor edges.
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1 teaspoon baking powder + 1/2 teaspoon baking soda – So your biscuits actually rise instead of turning into hockey pucks.
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1/2 teaspoon kosher salt – Adjust to taste, especially if your cheese is super salty.
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1 cup grated cheese – Cheddar’s classic. Dubliner’s dreamy. Use what makes you happy.
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3/4 cup + 2 tablespoons plain full-fat yogurt – The secret weapon. Moist, tangy, and makes the dough come together like magic.
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3–4 tablespoons milk – Just for brushing on top so they bake up with that perfect golden crust.
If you don’t have every single thing, don’t sweat it. I’ve made these with random substitutions and they’ve always turned out somewhere between good and amazing.
How To Make Leek and Cheese Biscuits?
I’ll walk you through it like I’d text a friend trying it for the first time.
Step 1: Sauté the leeks
Melt 3 tablespoons of butter in a pan over medium-low. Toss in your sliced leeks and let them get soft and a little caramelized. It takes 9–10 minutes, maybe longer if your pan runs cool. Let them cool off before adding to your dough (hot leeks = melty butter = sad biscuits).
Step 2: Preheat that oven
Set it to 400°F. Line two baking sheets with parchment unless you like scraping biscuit bottoms off a tray.
Step 3: Mix the dry stuff
Flour, sugar, baking powder, baking soda, salt—mix ’em in a big bowl.
Step 4: Add cold butter
Chop up the 1/4 cup butter and cut it into the flour mix. I use my hands because I’m lazy about pastry cutters. You’re aiming for a crumbly texture, like chunky sand.
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Step 5: Stir in cheese and leeks
Once your leeks are cool, toss them in with the grated cheese. This is where the dough starts looking way more exciting.
Step 6: Add yogurt
Scoop in the yogurt and gently stir until a shaggy dough forms. If it’s dry, add another spoonful. If it’s super wet, just dust with flour when you shape it. You can’t really ruin this.
Step 7: Knead, pat, and cut
Lightly knead it in the bowl a few times. Then dump it onto a floured surface, pat it into a 1-inch thick disk, and cut out your biscuits. I use a glass rim if I can’t find my cutter. No shame.
Step 8: Brush and bake
Place your biscuits on the tray, brush the tops with milk, and bake for 10–15 minutes. Peek around 12. They’re done when they’re golden and your kitchen smells like a fancy bakery with no health code violations.
Storage Options:
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Room temp: Store in an airtight container and eat within 2–3 days. They’ll dry out if you forget them on the counter like I did that one time.
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Fridge: Good for about 5 days. I toss them in the toaster oven to revive.
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Freezer: Freeze after baking. Or freeze the raw cut dough, then bake straight from frozen. Just add 2–3 minutes.
If you’ve ever frozen a leftover croissant and been disappointed? These are not that. They freeze better. Somehow.
Variations and Substitutions:
Cooking should be flexible, right? Here’s how to switch things up if needed:
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No leeks? Try scallions, sautéed onions, or even shallots. Or go rogue with garlic and herbs.
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Different cheese? Totally. Try Gruyère, Asiago, or whatever’s looking lonely in your cheese drawer.
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No yogurt? Full-fat sour cream or a mix of Greek yogurt and milk works great.
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Gluten-free? Use a 1:1 GF flour. I haven’t tried it yet, but my friend swears it still comes out great.
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Add spice – A pinch of cayenne or smoked paprika = fancy bakery vibes.
Honestly? Play around. I never make these the same way twice and they’re still delicious.
What to Serve with Leek and Cheese Biscuits?
These go with everything, but here are some faves:
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Eggs and bacon – Like, obviously.
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Soup – Especially anything creamy. Potato-leek soup with these? Meta and amazing.
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Salad with vinaigrette – The warm biscuit + tangy salad combo is weirdly elite.
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Jam or honey – Yep. That sweet-salty thing slaps, as the kids say.
Frequently Asked Questions:
Do I have to chill the dough?
Not really. You can if you want to prep ahead, but I usually go straight from bowl to oven.
Can I use low-fat yogurt?
You can, but full-fat really gives the best flavor and texture. Go big.
What if I don’t have a biscuit cutter?
Use a glass. Or just slice squares with a knife. No rules here.
Look, I know “Leek and Cheese Biscuits” sounds like something you’d see on a fancy brunch menu next to avocado toast and regret. But trust me—they’re cozy, easy, a little unexpected, and kind of unforgettable.
Try them. Tweak them. And let me know how it goes—whether they made it to brunch or just became breakfast-for-dinner. I’m here for all your biscuit stories.
Want a printable version or thinking of turning this into a breakfast sandwich masterpiece? Message me. I’m probably making another batch anyway.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Leek and Cheese Biscuits
Ingredients
- 1 medium leek thinly sliced and thoroughly rinsed
- 1/4 cup unsalted butter cold and cubed
- 3 tablespoons unsalted butter for sautéing leeks
- 2 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup grated sharp white yellow, or Dubliner cheese
- 3/4 cup plus 2 tablespoons full-fat plain unsweetened yogurt
- 3 to 4 tablespoons whole milk for brushing tops
Instructions
Prepare the Leeks
- In a medium saucepan, melt 3 tablespoons of unsalted butter over medium-low heat. Add the thinly sliced leeks and sauté for 9 to 10 minutes, or until they become wilted, soft, and lightly browned. Remove from heat and transfer to a plate. Allow the leeks to cool completely, approximately 10 to 15 minutes.
Preheat the Oven
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside.
Combine Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt.
Incorporate Butter
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or clean hands, cut the butter into the flour mixture until it resembles coarse crumbs.
Add Cheese and Leeks
- Stir in the grated cheese and cooled leeks until evenly distributed throughout the flour mixture.
Form the Dough
- Create a well in the center of the mixture and add the yogurt. Mix gently until the dough begins to come together. The texture should be shaggy but cohesive. If the dough appears too dry, incorporate an additional tablespoon of yogurt as needed.
Shape the Dough
- Lightly knead the dough in the bowl just until it becomes uniform. Transfer to a floured work surface and pat into a 1-inch thick round disk.
Cut Biscuits
- Using a floured round biscuit cutter, cut out biscuits and transfer them to the prepared baking sheets. Re-roll any remaining dough and repeat until all dough is used.
Brush and Bake
- Brush the tops of each biscuit with milk. Bake for 10 to 15 minutes, or until the tops are golden brown and the edges are set. Serve warm.
Notes
- Replace the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum or another binding agent.
- Ensure all other ingredients (including baking powder and yogurt) are certified gluten-free and free from cross-contamination.
- Avoid overworking gluten-free dough, as it may become too dense. Handle lightly and shape promptly before baking.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
