Bake

Cheddar-Basil Pan Biscuits

August 12, 2016
2 Ratings
Photo by Posie Harwood
Author Notes

Just when I thought biscuits couldn't get more delicious, I discovered this recipe from Land o' Lakes. In a cornbread-like method, you melt butter in the pan and then dip strips of Cheddar-basil biscuit dough into the melted butter. The biscuits bake up into light, cheesy, buttery strips with a crunchy butter crust. —Posie (Harwood) Brien

  • Makes 12 biscuits
Ingredients
  • 1/3 cup butter
  • 2 1/4 cups all-purpose flour
  • 1 cup shredded Cheddar cheese (or another mild melting cheese)
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon dried basil
  • 1/2 cup chopped fresh basil (use less if you don't want so much herb flavor)
  • 1/2 teaspoon salt
  • 1 cup milk
In This Recipe
Directions
  1. Preheat the oven to 400° F.
  2. Add the butter to an 8-inch square baking dish. Put the dish into the oven while it preheats and remove it as soon as the butter melts.
  3. Combine all the remaining ingredients, up to the milk, together in a bowl. Whisk together to mix.
  4. Add the milk and stir using a fork until the dough just begins to come together. It should be moist but not too sticky.
  5. Turn the dough out onto a lightly floured surface and turn it over onto itself a few times, folding and pressing it gently into a 12- x 6-inch rectangle.
  6. Cut the dough crosswise into twelve 1-inch wide strips.
  7. Fold each strip in half and arrange them in the pan, dipping each strip into the melted butter to fully coat it as you go. It helps to tip the pan as you do this, swirling to make sure the butter evenly coats the pan and dough.
  8. Bake for about 25 minutes, or until lightly golden brown. Serve warm!

See what other Food52ers are saying.

  • amanda russell
    amanda russell
  • Posie (Harwood) Brien
    Posie (Harwood) Brien
  • peggyg
    peggyg
  • doobiebochana
    doobiebochana
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.

6 Reviews

peggyg March 18, 2021
One word: Delicious! Another word: Easy! Another word: Quick!
I didn't have fresh basil, so omitted it. No reason you can't use other herbs either fresh or dried. I mis-read the amount of butter and put in 1/2 cup (1 stick). Just before putting in oven to melt, I re-read it and saw that it was 1/3 cup. I don't know that it would have been so bad to have melted the whole stick...but the 1/3 cup was really nice and buttery. Kind of genius that you don't have to mix the butter into the dough.
Really good - buttery, fluffy, cheesy...can't wait to make again!
 
doobiebochana January 14, 2021
Hi this looks so great but can i ask should i use a parchment paper for the baking pan? even though there is butter in it? thank you
 
Author Comment
Posie (. January 14, 2021
You shouldn’t need to but it certainly won’t hurt if you’re worried about it sticking. Go ahead and use it!
 
doobiebochana January 14, 2021
ohh okay, thanks!
 
amanda R. March 3, 2018
These are fantastically easy! Just whipped them up, and while I don't love the combo of cheddar and basil, these are great. Crunchy outside, soft inside, and comes together in just a few minutes. I'll definitely be playing around with this recipe and I'm already thinking about a sweet version.
 
emf224 December 5, 2017
This looks so interesting yet so simple. Can't wait to try it.