Cheddar Cheese Pepper and Coriander (Cilantro) Biscuits


If you really want to make a friend, go to someone's house and eat with him...the people who give you their food, will give you their heart                                                                                                                                                                                                                                                                                                   - Cesar Chavez

No matter how much you like to gorge on desserts, you see it's very important to give your taste buds a change of flavor once in a while. It kind of helps to refresh your palate ;)

In my mind, there are few words that are associated with savory, like pizza, pasta and cheese (lots of cheese actually). When it comes to herbs, though I like all of them my vote still goes to rosemary and coriander known as cilantro as well. These savory biscuits combine both making it delicious sounding already. Isn't it?

These savory biscuits are soft, full of flavor and taste really really good halved and spread with butter while they are still warm. They also make a perfect accompaniment to a bowl of hot soup or stew. Do try and use a mature cheddar cheese, it does make a difference. Though I've used cilantro for these biscuits, you can use any other herb that you prefer, provided it goes well with cheddar. Now let's enjoy baking these rustic looking savory treats :)

Recipe Source: Adapted slightly from Best Ever Cookie Book by Hilaire Walden

Makes 20 Biscuits

200 grams / 7 ounces / 1 plus 3/4 cups plain or all purpose flour
2 teaspoons baking powder
1/2 teaspoon soda bi carb (baking soda)
pinch of regular salt
3/4 teaspoon freshly ground black pepper
65 grams / 2.5 ounces / 5 tablespoons unsalted butter, chopped and cold
50 grams / 2 ounces / 1/2 cup grated mature cheddar cheese
180 ml /6fl ounces / 1/2 cup buttermilk at room temperature
2 tablespoons unsalted butter
2 tablespoons freshly chopped coriander (cilantro)

Preheat the oven to 200 degrees C / 400 degrees F. Grease or line baking sheet(s) with parchment.

Sift the flour, baking powder, soda bi carb, salt and pepper into a large bowl. Rub the 65 grams cold butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Add the cheese and mix.

Make a well in the center of the dry mixture. Add the buttermilk and using a wooden spoon, stir vigorously until the batter comes away from the sides of the bowl. If the mixture feels too dry, add a teaspoon more of buttermilk.

Drop about 2 tablespoons of the mixture onto the lined baking sheet with about 2 inches / 5 cms gap. Bake in the preheated oven until golden brown, about 15 minutes.

While the biscuits are baking, melt the 2 tablespoons butter. Add the coriander and mix. As soon as the biscuits are baked and while they are still on the baking sheet, brush the butter and coriander mixture on the biscuits. Remove the biscuits from the baking sheet and place them on a wire rack to cool until they are warm. Serve!

Storage Suggestions: These biscuits are best eaten warm. If having later, let the biscuits cool completely and then store in an air tight container between sheets of parchment for up to 2 days. Once ready to serve, refresh in the oven for 5 mins. The other great idea is to freeze the unbaked biscuits in a zip lock bag for up to a month. Once ready to bake, place in the preheated oven unthawed, the cooking time will increase by a couple of minutes.

Happy Baking!!!


  1. Those are my kind of biscuits, Deepti! Love the savory mix of herbs with cheese!

    1. Thank you Stacy, I'm glad you liked them :)

  2. Hi there! I was searching for savory cookies when I stumbled across your page. I really would love to try your recipe. Rather than dropping spoonfuls of dough, can I make cutouts from this recipe? Looking forward to hear from you.

    1. Hi Mary,
      With the measurements mentioned in the recipe, the batter is not thick enough to be rolled. However, if you want to roll it out, try chilling the dough first and then roll it on a heavy floured workspace. Inclusion of that extra flour might reduce the intensity of the flavour. However, it is worth giving a try. Do let me know how it turned out.


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