Leek and Cheese Biscuits
Flaky, buttery biscuits made with sautéed leeks, sharp cheese, and creamy yogurt. A savory, satisfying bake perfect for breakfast, brunch, or a comforting snack.
15 Servings
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
To prepare these Leek and Cheese Biscuits gluten-free:
- 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.