If you have never eaten something so surprising delightful that you just burst out  “ WHOA, WOW, AYE, or OMG!”,  then you would not understand the name of these here biscuits.  I have seen thousands of social media posts of people showcasing their made from box cheddar biscuits. While they looked tasty, I silently challenged myself to create my very own cheddar and herbs biscuit. Well self, challenge accepted.

I try to make as much from scratch as possible. In my opinion, allotting a little added time in the kitchen to design a beautifully crafted masterpiece is worth the extra effort. However, when a simplified method is available that would still preserve that made from the scratch taste, I say go for it. I have created these biscuits in two ways, one from flour, baking soda, etc. and one building on a prepared buttermilk biscuit mix. I loved them both but using the prepared biscuit mix did cut my ingredients list in half which was certainly a plus. Now, I exclusively use a buttermilk biscuit mix to make these cheesy favorites.

Another reason why I absolutely love these biscuits is that they are super easy to prep and make ahead. If eating the same day, I just prepare the dough, cover, and leave in the fridge for a few hours until I am ready to bake them. If I make a big batch that I know I won’t be able to finish by my lonesome, I just form my unbaked mounds, freeze them on a flat freezer-safe dish, and once they are frozen solid I place them in a freezer-safe bag. Those bad boys will last for 2-3 months. Well, let’s face it, they barely make it to the end of the week before I am popping them in the oven. You may need to add 5-6 minutes to the bake time and don’t forget to make your melted butter toppings. You made them, you loved them, you’re welcome.

Served warm, these flavorsome biscuits compliment most soups, salads, and pastas.