Taste of the South

Christmas Morning Breakfast

Cheddar-Herb Biscuits


These tender biscuits are layered with melty cheese and herbs.

6 cups all-purpose flour
2 tablespoons baking powder
2 teaspoons kosher salt
1 teaspoon baking soda
1 cup cold unsalted butter, cubed
3½ cups heavy whipping cream, divided
¼ cup unsalted butter, melted
1½ cups shredded white Cheddar cheese, divided
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh rosemary

1. Preheat oven to 450°. Line 2 large rimmed baking sheets with parchment paper.

2. In a large bowl, combine flour, baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture is crumbly. Make a well in center of flour mixture; add 3¼ cups cream. Using a fork, stir until dry ingredients are moistened.

3. Turn out dough onto a lightly floured surface, and knead gently until a dough holds together. Roll dough to ½-inch thickness. Brush with melted butter. Sprinkle with 1 cup cheese, parsley, chives, and rosemary; pat gently into dough. Fold dough into thirds, like a letter. Roll dough to ¾-inch thickness. Cut into 3-inch squares. Place on prepared pans. Brush with remaining ¼ cup cream, and sprinkle with remaining ½ cup cheese.

4. Bake until golden brown, 15 to 18 minutes. Serve warm.


To bake ahead, prepare biscuit recipe through step 3. Freeze biscuits until solid, about 6 hours. Transfer to a heavy-duty resealable plastic bag, and freeze for up to 1 month. Place frozen biscuits at least 1 inch apart on prepared pans. Preheat oven to 450°. Bake until golden brown, 15 to 20 minutes.

Skillet-Cooked Bacon, Sausage, and Ham


Nothing says breakfast like a skillet full of crispy

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