Leek and Cheese Biscuits

Golden, flaky, and layered with the savory perfume of slow-sautéed leeks, these biscuits are a comforting twist on a classic.

Each bite brings together the earthy sweetness of tender leeks, the rich tang of sharp cheese, and the buttery crumb of a well-made biscuit. The yogurt-based dough bakes up light yet satisfyingly hearty, with a golden crust that gives way to a warm, pillowy interior.

Perfect alongside a bowl of soup, a fresh salad, or simply enjoyed on their own, these biscuits turn everyday moments into something worth savoring.

Why People Will Love This Leek and Cheese Biscuits Recipe:

Perfect harmony of flavors – The sweetness of slow-cooked leeks melds beautifully with the sharp, tangy depth of aged cheese, creating a taste that is both comforting and sophisticated.

Flaky, tender texture – The cold butter and yogurt technique produces layers of delicate, airy biscuit crumb with a crisp golden crust.

Aromatic appeal – As they bake, the kitchen fills with the warm, inviting aroma of buttery pastry and caramelized leeks, instantly drawing people in.

Versatile pairing potential – These biscuits are equally at home beside a steaming bowl of soup, on a brunch table, or as a savory snack on their own.

Satisfying yet approachable – They feel gourmet enough for special occasions but are simple enough to make on a quiet weekend afternoon, making them a recipe to treasure and repeat.

Key Ingredients:

Cold Unsalted Butter – The backbone of biscuit texture, it creates flaky, tender layers as it melts during baking, leaving pockets of richness that give each bite a buttery melt-in-your-mouth feel.

Fresh Leek – Sautéed slowly to coax out its natural sweetness, leeks bring a mellow onion-like flavor with an earthy depth, adding both aroma and delicate green ribbons throughout the biscuits.

Sharp Cheese – Whether white cheddar, yellow cheddar, or Dubliner, the cheese infuses the biscuits with tangy, salty complexity and melts into golden, savory pockets for bursts of flavor.

Full-Fat Yogurt – Provides moisture, tang, and tenderness, helping the dough come together while giving the crumb a soft, pillowy structure without heaviness.

Whole Milk – Brushed on top before baking to promote a glossy, golden crust that contrasts beautifully with the soft interior.

Expert Tips:

Perfect the Leek Prep

Slow cooking is key – Sauté leeks over gentle heat to draw out their natural sugars without burning. A slight golden edge enhances flavor complexity.

Thorough rinsing matters – Leeks often hide grit between their layers. Slice first, then rinse under cold water to ensure no sandy texture sneaks into your biscuits.

Keep Ingredients Cold for Maximum Flakiness

Cold butter is non-negotiable – Dice and chill it before incorporating, so it releases steam in the oven, creating airy, flaky layers.

Work quickly – Warm hands can melt butter prematurely. Use a pastry cutter or fingertips, stopping when you still see visible pea-sized butter pieces in the flour mix.

Handle the Dough with Care

Minimal mixing preserves tenderness – Once liquid is added, stir gently until the dough just holds together. Overworking activates gluten, making biscuits tough.

Flour the cutter lightly – This prevents sticking and ensures clean edges for a higher rise during baking.

Layering for Flavor Pockets

Even distribution of leeks and cheese – Toss them with a bit of flour before adding to the dough to keep them from clumping, ensuring every bite has balanced flavor.

Double cheese trick – For an extra indulgent biscuit, reserve a small handful of cheese to sprinkle on top just before baking.

Timing and Serving for Peak Enjoyment

Bake just before serving – These biscuits are at their best when warm, with the cheese still melty and the crust crisp.

Reheat without drying – If making ahead, warm them in a 325°F (165°C) oven for 5–7 minutes wrapped in foil to revive softness without losing moisture.

Leek and Cheese Biscuits

Ingredients

¼ cup unsalted butter, cold, plus 3 tablespoons (divided)

1 medium leek, thinly sliced and rinsed

2¼ cups all-purpose flour

1 tablespoon granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

1 cup sharp cheese, grated (white cheddar, yellow cheddar, or Dubliner)

¾ cup plus 2 tablespoons full-fat plain unsweetened yogurt

3–4 tablespoons whole milk

Instructions

Cook the leeks – In a small saucepan over medium-low heat, melt 3 tablespoons of butter. Add the sliced leeks and sauté for 9–10 minutes, stirring occasionally, until they are wilted, softened, and lightly browned. Transfer to a plate and let cool completely (10–15 minutes).

Preheat & prepare pans – Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside.

Mix the dry ingredients – In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Cut in the butter – Using a pastry cutter or clean fingertips, work the remaining ¼ cup cold butter into the dry ingredients until the mixture forms coarse crumbs.

Add flavor – Stir in the cooled leeks and shredded cheese until evenly distributed.

Form the dough – Make a well in the center and add the yogurt. Mix gently until a shaggy dough forms. If too dry, add 1–2 extra tablespoons of yogurt as needed. Lightly knead in the bowl just until the dough comes together.

Shape the biscuits – Lightly flour a work surface. Pat the dough into an even disk about 1 inch thick. Dust a round biscuit cutter with flour and cut out biscuits, gathering and re-patting scraps as needed. Transfer to the prepared baking sheets.

Bake – Brush the tops with milk. Bake for 10–15 minutes, or until the biscuits are golden brown.

Serve – Enjoy warm, straight from the oven.

Important Notes When Making Leek and Cheese Biscuits:

Ingredient Quality Dictates Flavor

Cheese choice matters – Aged sharp cheddar or Dubliner will yield a deeper, more robust flavor than mild cheddar. Freshly grated cheese also melts and integrates better than pre-shredded (which contains anti-caking agents).

Leeks need to be fresh and tender – Avoid overly thick or woody leeks, as they can be fibrous and less sweet. The white and light green parts are ideal for a soft texture and mild onion flavor.

Temperature Control is Crucial

Cold butter is the secret to flaky biscuits – Warm butter blends too quickly into the flour, preventing those steam pockets that create a light, layered crumb.

Cold yogurt and milk also help – They slow the melting of butter before baking, further boosting lift and texture.

Dough Handling Impacts Texture

Avoid overmixing – Every stir after adding wet ingredients activates gluten, which can make biscuits dense. Stop mixing as soon as the dough holds together.

Don’t twist the cutter – Twisting seals biscuit edges, limiting the rise. Press straight down and lift cleanly for maximum height.

Flavor Integration

Cool leeks completely before adding – Warm leeks can soften butter prematurely and affect dough texture.

Balance salt levels – The cheese already contributes saltiness, so adjust the added salt to prevent overwhelming the palate.

Baking & Storage Notes

Even baking – Place biscuits in the center rack for consistent browning. If using two trays, rotate halfway through baking.

Best eaten fresh – These biscuits shine straight from the oven. If storing, wrap tightly and reheat in a low oven to restore their crisp edges and soft centers.

How To Enjoy Leek and Cheese Biscuits After Baking:

Immediate Enjoyment – Fresh Out of the Oven

Timing is everything – The biscuits are at their peak within 10–15 minutes of leaving the oven, when the crust is crisp and the interior is tender and steamy.

Serve warm – Place them in a bread basket lined with a clean towel to trap heat while preventing sogginess.

Enhance the flavor – Split one open and spread with a pat of salted butter or herbed compound butter so it melts into the layers.

Perfect Pairings

Breakfast – Serve alongside scrambled eggs, omelets, or shakshuka for a savory, cheesy start to the day.

Lunch or Brunch – Pair with a fresh green salad or a bowl of creamy soup (potato leek, tomato basil, or butternut squash).

Dinner – Use them as a side to roasted chicken, grilled salmon, or a hearty stew. Their savory richness balances well with main dishes.

Creative Serving Ideas

Mini sandwiches – Slice biscuits horizontally and fill with smoked turkey, ham, or roasted vegetables for elegant tea sandwiches.

Gourmet topping – Top with caramelized onions, a slice of brie, or fig jam for a sweet-savory twist.

Holiday bread basket – Add them to a bread assortment at festive dinners to impress guests.

Storage & Reheating

Short-term – Store cooled biscuits in an airtight container at room temperature for up to 2 days.

Longer storage – Wrap individually and freeze for up to 1 month.

Reheating tip – Warm in a 325°F (165°C) oven for 8–10 minutes to restore the crisp exterior and soft crumb. Avoid microwaving, as it can make them tough.

Flavor Enhancements for Next-Day Enjoyment

Reheat & butter glaze – Brush reheated biscuits with melted garlic butter or rosemary butter for an aromatic upgrade.

Cheese boost – Sprinkle a little extra shredded cheese over the top before reheating to refresh that golden, cheesy crust.

Serve with spreads – Offer honey butter, whipped goat cheese, or savory jam to complement the cheesy, leek-infused flavor.

Nutrition Information:

Yields: 12 biscuits | Serving Size: 1 biscuit

Calories: 210 kcal | Total Fat: 12.5 g | Saturated Fat: 7.8 g | Monounsaturated Fat: 3.4 g | Polyunsaturated Fat: 0.6 g | Cholesterol: 35 mg | Sodium: 260 mg | Total Carbohydrates: 20.4 g | Dietary Fiber: 1.1 g | Sugars: 1.9 g | Protein: 5.4 g

Frequently Asked Questions:

Can I make the dough ahead of time?

Yes. You can prepare the dough, cut out the biscuits, and store them on a parchment-lined tray in the refrigerator for up to 24 hours before baking.

This allows the butter to stay cold, which helps produce flakier biscuits. You can also freeze the unbaked biscuits for up to 2 months; just bake them straight from the freezer, adding 2–3 extra minutes to the bake time.

What’s the best cheese to use for this recipe?

Sharp cheddar works beautifully because it adds a bold, tangy bite, while Dubliner brings a slightly nutty sweetness. For a more mellow flavor, use mild cheddar or Monterey Jack.

You can even mix cheeses for a deeper flavor profile—just avoid overly moist cheeses like fresh mozzarella, which can affect the biscuit’s texture.

Can I make these biscuits without yogurt?

Yes, but yogurt adds moisture and tenderness while providing a slight tang. If you need a substitute, try sour cream for a similar flavor, or use buttermilk (reduce the milk in the recipe accordingly).

Just note that changing the liquid may slightly alter the texture and rise.

How do I prevent my biscuits from spreading too much?

The key is to keep the butter cold and avoid overworking the dough. Warm butter melts too early in the oven, causing the biscuits to flatten.

Chilling the cut biscuits for 15–20 minutes before baking will help them hold their shape and rise taller.

Can I reheat leftover biscuits?

Absolutely. For best results, wrap the biscuits in foil and warm them in a 350°F (175°C) oven for 8–10 minutes.

This keeps them soft inside while refreshing the crust. Avoid microwaving for too long, as it can make the biscuits tough or rubbery.

How fine should I slice the leeks?

Slice the leeks thinly, about ⅛ inch thick. Thin slices cook more evenly, soften faster, and integrate better into the dough without creating large chewy pieces.

Always rinse well to remove grit trapped between layers.

Can I prepare the leeks in advance?

Yes. You can sauté the leeks up to 2 days ahead and store them in an airtight container in the refrigerator.

This not only saves time but also ensures they are completely cooled before mixing into the dough (important for keeping the butter cold).

How do I know when to stop kneading the dough?

Stop kneading as soon as the dough just comes together and there are no large dry patches of flour.

Over-kneading develops gluten, which can make the biscuits tough instead of tender and flaky.

What if my dough feels too sticky?

If your dough is too sticky to handle, lightly dust your work surface and hands with flour. Avoid adding too much extra flour, as it can make the biscuits dense.

Sometimes a slightly sticky dough produces the fluffiest results.

Should I rotate the baking tray halfway through baking?

Yes, if your oven has hot spots. Rotating the tray at the halfway mark ensures even browning and consistent texture across all biscuits.