This easy Paraguayan-inspired Savory Biscuits recipe has a combination of flavors similar to the Tortilla Paraguaya, thanks to the addition of cheese and green onion, making it perfect for breakfast or a side dish to accompany your meal. The recipe is very simple and requires only a few ingredients you probably already have in the pantry. So if you're looking for something new to try or just in the mood for something savory, try these biscuits!
For more delicious Biscuits recipes, don't miss our Whole Wheat Biscuits, buttermilk biscuits recipe, and Big-Batch Homemade Biscuits.
Jump to:
What are Savory Biscuits?
Savory biscuits are a type of biscuit characterized by their savory flavor profile, as opposed to the typical sweet taste of traditional biscuits. They are made with cheese, herbs, and spices, which add a savory and flavorful element to the biscuit dough. Savory biscuits are often enjoyed as a side dish or appetizer and can be served with meals or as a standalone snack. They have a tender and flaky texture, rich buttery taste, and added flavors of cheese and herbs. Savory biscuits offer a delightful combination of flavors, making them a delicious and satisfying treat.
Ingredients
Note: The full instructions are provided in the recipe card below.
- All-Purpose Flour: It gives structure and texture to the biscuit.
- Baking Powder: Use for leavening agents that cause biscuits to rise.
- Sugar & Salt: It enhances the flavor of the biscuits.
- Butter: It adds moisture and flavor. I use unsalted butter to control the salt content of the biscuits.
- Milk: It helps create a soft and tender crumb.
- Scallions: Feel free to substitute the scallion for chives.
- Cheese: We usually use grated mild cheddar or shredded Mexican Blend Cheese in this recipe, but you can use any cheese you prefer.
Tools you'll need
- (1) 13" x 18" Baking Sheet
- Biscuit Cutter
- Parchment Paper
- A Food Processor, Pastry Cutter, or two forks will also work.
- Pastry Brush
How to Make Savory Biscuits
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 425°. Line a 13'' x 18'' baking sheet with parchment paper; set aside. In a food processor, pulse flour, baking powder, salt, and sugar to combine; add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Transfer to a large stainless steel mixing bowl and add the chopped scallions and cheese; toss to combine.
Drizzle buttermilk over the top; use a fork or a rubber spatula to stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk. Do not overwork! (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
Transfer the dough onto a lightly floured surface, dust the top with more flour, and gently bring it into a rough ball. Pat the dough into a rectangle about ¾'' thick. Then, using a sharp knife or bench scraper, cut the dough into three pieces. Stack dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten.
Lift the dough with a bench scraper and lightly dust the surface with flour to prevent the dough from sticking. Lightly flour the top of the dough, then lightly pat or roll it into a ¾" thick rectangle ( do not overwork it, or the biscuits will be tough).
Dust a 2-½-inch round biscuit cutter with flour and cut out rounds. Alternatively, use a knife to cut the biscuits into 8 to 12 rough squares. Re-stack any scraps, re-roll, and cut out more biscuits. Repeat this process until the dough is gone. Lightly brush them with buttermilk and bake for about 15 minutes or until the biscuits are lightly golden on top and golden brown on the bottom. Remove the Savory Biscuits from the oven, and brush with melted butter, if desired. Enjoy warm!
Substitutions
- Flour: All-purpose flour is typically used in biscuit recipes. Still, you can use whole wheat flour or a gluten-free flour blend for a different nutritional profile or to accommodate dietary restrictions.
- Cheese: The recipe suggests using mild cheddar or shredded Mexican blend cheese, but you can use any cheese you prefer. Experiment with cheeses like mozzarella, Monterey Jack, or a combination of cheeses to add unique flavors.
- Scallions: If you don't have scallions, you can substitute them with chopped chives or finely diced red or white onions for a similar oniony flavor.
- Butter: The recipe calls for unsalted butter, but if you only have salted butter, you can use it. Reduce or omit the additional salt in the recipe to avoid making the biscuits too salty.
- Buttermilk: If you don't have buttermilk, you can make a simple substitute by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for a few minutes until it curdles. This will provide a similar tangy flavor and help achieve a tender texture.
Variations
- Herb-infused biscuits: Add fresh herbs to your biscuits by incorporating finely chopped herbs like parsley, thyme, rosemary, or basil into the dough. This will impart a delightful aroma and flavor to your biscuits.
- Savory spice blend: Experiment with different spice blends to give your biscuits a unique twist. Add a pinch of garlic powder, onion powder, smoked paprika, cayenne pepper, or Italian seasoning to the dough for an extra layer of savory goodness.
- Bacon and cheese biscuits: Take your savory biscuits to the next level by mixing in crispy cooked bacon bits and extra shredded cheese. This combination adds a rich, smoky flavor that pairs perfectly with the biscuit base.
- Jalapeno and cheese biscuits: For those who enjoy a bit of heat, finely dice some jalapenos and fold them into the biscuit dough with the cheese. The jalapenos will infuse the biscuits with a spicy kick and complement the cheesy flavors.
- Sun-dried tomato and feta biscuits: Add a Mediterranean twist to your biscuits by incorporating chopped sun-dried tomatoes and crumbled feta cheese into the dough. The sun-dried tomatoes bring a tangy sweetness, while the feta adds a salty and creamy element.
How to Serve
- Breakfast or Brunch: Serve savory biscuits alongside your favorite breakfast items such as scrambled eggs, bacon, or sausage. They make a flavorful and satisfying alternative to traditional toast or bread.
- Soup or Stew: Pair savory biscuits with a warm bowl of soup or stew. They are perfect for dipping and sopping up delicious flavors. The biscuits will add texture and taste, whether it's a hearty vegetable soup or a creamy chicken stew.
- Sandwiches: Use savory biscuits as a base for mini sandwiches or sliders. Cut them in half and fill them with your favorite ingredients like deli meats, cheese, lettuce, and tomato. They make for a tasty and portable lunch or party appetizer.
- Side Dish: Serve savory biscuits as a side dish with your main course. They pair well with roasted meats, grilled chicken, or sautéed vegetables. The buttery and cheesy flavors of the biscuits complement a wide range of savory dishes.
- Snack or Appetizer: Serve savory biscuits as a standalone snack or appetizer. They can be enjoyed independently or accompanied by dips, such as creamy herb dip, salsa, or hummus. Cut them into bite-sized pieces for easy snacking.
How to Store & Re-Heat
To store: Allow them to cool completely to room temperature. Once cooled, transfer them to an airtight container or resealable plastic bag. Arrange the biscuits in a single layer, separating them with parchment or wax paper to prevent sticking. Seal the container tightly and store it at room temperature for up to 2 days. If you need to store them longer, you can refrigerate the biscuits for up to 5 days. However, keep in mind that refrigeration may slightly affect the texture of the biscuits, making them denser.
To reheat: When it comes to savory biscuits, preheat your oven to 350°F (175°C). Place the desired biscuits on a baking sheet lined with parchment paper or aluminum foil. If the biscuits have been refrigerated, let them sit at room temperature for a few minutes to remove the chill. Bake the biscuits in the oven for about 5-7 minutes or until they are heated through and slightly crisp outside.
Alternatively, you can use a toaster oven or microwave to reheat the biscuits. For the toaster oven, place the biscuits on the toaster oven tray and toast them on a medium setting for a few minutes until warmed through.
Make-Ahead
Savory Biscuits (unbaked) can be made up to a month ahead. First, freeze on a baking sheet until solid, then transfer to a freezer-safe plastic bag. Do not thaw the Savory Biscuits before baking; bake as directed in the recipe, adding a few minutes to the baking time.
Tips for Making The Best Savory Biscuits
- Use cold ingredients: Make sure to use cold butter and cold milk or buttermilk when making the biscuit dough. Cold ingredients help create a flaky texture in the biscuits.
- Don't overmix the dough: Mix the ingredients until just combined. Overmixing can result in tough biscuits. It's okay if some small lumps of butter are in the dough.
- Use a light touch: When handling the dough, be gentle and avoid pressing or kneading it too much. This helps keep the biscuits light and tender.
- Grate the cheese: Grate your cheese for the biscuits instead of pre-shredded cheese. Freshly grated cheese melts better and adds more flavor to the biscuits.
- Add herbs and spices: Experiment with adding herbs and spices to the biscuit dough to enhance the flavor. Chopped fresh herbs like rosemary, thyme, or chives work well, as do spices like paprika or garlic powder.
- Brush with butter: For a flavorful finish, brush the baked biscuits with melted butter as soon as they come out of the oven. This adds a nice sheen and extra richness to the biscuits.
- Serve warm: Savory biscuits are best enjoyed when they are still warm. Serve them fresh from the oven or reheat them briefly before serving to ensure they are at their best.
FAQ
Why do my biscuits crumble?
The ratio of dry ingredients to fats and liquids was too high. Or the too little fat or the wrong fat was used.
Should you chill the savory biscuits before baking?
If you have the time, I highly recommend chilling the biscuits before baking so the butter stays cold and the savory biscuits turn out more flaky.
How to make tall biscuits?
Stacking the dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and pressing down to flatten is the key. It creates incredibly tall biscuits with layer upon layer of flaky layer of buttery goodness.
What is the secret to flaky savory biscuits?
The butter must remain cold if you want the Biscuits to have a flaky texture.
What prevents savory biscuits from rising?
A lack of leavening agents such as baking powder or baking soda prevents the biscuits from rising; these leavening agents create a chemical reaction with wet ingredients in the dough to produce carbon dioxide gas bubbles; the gas bubbles expand and cause the dough to rise. Without these leavening agents, the dough would not rise, resulting in a more dense biscuit. Furthermore, twisting the biscuit cutter when cutting also can prevent the savory biscuits from rising by sealing off the edges; to avoid this, press the cutter down firmly into the dough.
Related Recipe:
- Cheese Biscuits
- Buttermilk Biscuits
- Homemade Biscuits.
- Cheddar Biscuits
- Whole Wheat Biscuits
- Ham and Cheese Biscuits
Recipe
Easy Savory Biscuits
Tools
Ingredients
- 250g (2 cups) all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon pink Himalayan salt or kosher salt
- 1 teaspoon sugar
- 1 stick unsalted butter,cold , diced
- ¾ cup buttermilk or whole milk
- ½ cup fresh green onion or fresh chives chopped
- ½ cup grated mild cheddar or shredded Mexican blend cheese
Instructions
- Preheat the oven to 425°. Line a 13'' x 18'' baking sheet with parchment paper; set aside. In a food processor, pulse flour, baking powder, salt, and sugar to combine; add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Transfer to a large stainless steel mixing bowl and add the chopped scallions and cheese; toss to combine.
- Drizzle buttermilk over the top; using a fork or a rubber spatula, stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk. Do not overwork! (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
- Transfer the dough out onto a lightly floured surface, dust the top of the dough with a bit more flour and bring it together gently into a rough ball. Pat the dough into a rectangle about ¾'' thick. Then, using a sharp knife or bench scraper, cut the dough into three pieces. Stack dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten.
- Lift the dough with a bench scraper and lightly dust the surface with flour to prevent the dough from sticking. Lightly flour the top of the dough, then lightly pat or roll out the dough into a ¾" thick rectangle ( do not overwork it, or the biscuits will be tough).
- Dust a 2-½-inch round biscuit cutter with flour and cut out rounds. Alternatively, use a knife to cut the biscuits into 8 to 12 rough squares. Re-stack any scraps, re-roll, and cut out more biscuits. Repeat this process until the dough is gone.
- Lightly brush them with buttermilk and bake for about 15 minutes or until the biscuits are lightly golden on top and a golden brown on the bottom. Remove the Savory Biscuits from the oven, and brush with melted butter, if desired. Enjoy warm!
Notes
Alternatively, you can use a toaster oven or microwave to reheat the biscuits. For the toaster oven, place the biscuits on the toaster oven tray and toast them on a medium setting for a few minutes until warmed through. Make-Ahead Savory Biscuits (unbaked) can be made up to a month ahead. First, freeze until solid on a baking sheet, then transfer to a freezer-safe plastic bag. Do not thaw the Savory Biscuits before baking; bake as directed in the recipe, adding a few minutes to the baking time. Notes:
- These Savory Biscuits can be refrigerated airtight for up to 5 days. Reheat in the microwave until heated through, about 10 to 15 seconds, or in a preheated 350 F oven for 12 to 15 minutes or until heated.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.