Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
Stir in the shredded cheese and chopped herbs until evenly distributed.
Make a well in the center of the mixture and pour in the buttermilk. Stir gently until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1-inch thick.
Using a biscuit cutter or a glass, cut out biscuits and place them on the prepared baking sheet.
Bake for 12-15 minutes, or until the biscuits are golden brown and flaky.
Remove from the oven and let cool slightly before serving.
Variations & Tips
For a twist, try using different types of cheese like Gruyère or pepper jack for a kick. You can also experiment with different herbs based on what you have on hand or your personal preference. If you’re out of buttermilk, make a quick substitute by mixing 3/4 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for a few minutes. For an extra flaky texture, make sure your butter is very cold and handle the dough as little as possible.
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gorditas chicharron and cheese
