Savory herb and cheese biscuit loaf

Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.

In a large bowl, whisk together the flour, baking powder, salt, pepper, garlic powder, and sugar until well combined.

Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.

Stir in the shredded cheddar cheese and chopped herbs, ensuring they are evenly distributed.

Make a well in the center of the dry ingredients and pour in the milk. Stir gently until just combined; the dough will be thick.

Spoon the dough into the prepared loaf pan, spreading it evenly.

Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Slice and serve warm, or store in an airtight container for up to 3 days.

For a different cheese flavor, try using a mix of cheddar and Gruyere, or even pepper jack for a bit of heat. You can also experiment with the herbs; rosemary and thyme add a lovely aroma and flavor. If you’re feeling adventurous, add cooked and crumbled bacon or caramelized onions to the batter for an extra burst of taste. For a healthier twist, substitute half of the all-purpose flour with whole wheat flour. Remember, the key to this recipe is not to overmix the dough to keep the texture light and tender.