Stinging Nettle and Cheese Biscuit

Surprise your family with these tasty stinging nettle and cheese biscuits. The stinging nettle has a very subtle flavor in these biscuits so you’re family is sure to love them, after all they’re buttery, warm cheesy biscuits!  They just have the added benefit of all the nutrients found in stinging nettle – protein (2.7g/100g), Vitamin A, C, D, & K, iron, potassium, manganese, and calcium (29 times more than spinach).

nettle and cheese drop biscuit - watermarked

Just don’t wear your flip flops when you harvest your stinging nettle, they really do sting! If you’re new to harvesting stinging nettle read How to Find, Harvest, Dry, Freeze and Use Stinging Nettle.

Also Read: Cheese Drop Biscuits, Spinach and Cheese Drop Biscuits, Chive Biscuits (shaped)

Print Recipe
5 from 3 votes

Stinging Nettle and Cheese Biscuit

Prep : 10 mins
Cook : 12 mins
Total Time: 22 mins


  • 3 cups loosely packed stinging nettle
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 Tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 1/3 cup butter cut into 1 inch chunks
  • 1/2 cup grated cheddar cheese plus more for top
  • 1 1/4 cup buttermilk or sour milk 1 Tbsp lemon juice with milk to make 1 1/4 cup


  • Nettle Prep
  • Wearing latex or rubber gloves, remove leaves from stems (use stems for tea). You should have about 2 cups of loosely packed leaves.
  • Wash leaves and drain.
  • In saucepan, over medium heat add leaves and 1 Tbsp of water.
  • Stir with a wooden spoon and cook until leaves have wilted, about 2 minutes.
  • Drain nettle leaves and squeeze to remove as much water as possible.
  • Chop into small pieces and set aside. Gloves are no longer required.
  • Biscuit Prep
  • Preheat oven to 450°F.
  • Stir together flours, baking powder, baking soda, salt and cayenne pepper.
  • Cut in butter using a pastry blender until mixture resembles coarse crumbs.
  • Stir in grated cheese.
  • Add chopped nettle to the flour and cheese mixture.
  • Make a well in the flour mixture.
  • Add buttermilk or sour milk.
  • Stir just until moistened. Over mixing will cause tough biscuits.
  • Using a tablespoon, drop dough onto greased baking sheet.
  • Optional: sprinkle more cheese on top of each biscuit.
  • Bake 10 to 12 minutes or until golden.


Use gloves when working with raw nettle, once they’re cooked the sting is removed and the gloves can come off.
Yield 8-10 biscuits
Tried this recipe?Mention @GetGettyS or tag #GetGettyS

Nutrition Facts (per serving)

Calories: 1438kcal | Carbohydrates: 229g | Protein: 59g | Fat: 37g | Sodium: 3608mg | Fiber: 23g | Sugar: 18g | Iron: 18mg
Course: baking, Breakfast
Cuisine: American, European
Keyword: biscuit method, biscuits, buns, buttery biscuits, cheddar biscuits, garlic biscuits, stinging nettle

Once you make the biscuits, why not try thisStinging Nettle and Potato Soup to go with them!

stinging nettle soup
nettle & cheese biscuit

More Nettle Talk

Harvest nettle wearing long pants, long sleeves and gloves.

harvesting stinging nettle
removing stinging nettle leaves from stem

Separating the stems and leaves. The stems can be used for steeping nettle tea or chop and toss into soups or stews.
It doesn’t take long to wilt the nettle leaves in a little bit of water. Once they’re cooked, dried or even crushed, they don’t sting anymore.

wilted stinging nettle - watermarked
chopping stinging nettle - watermarked

I often wilt extra stinging nettle, chop it and freeze it in 1/2 cup or 1 cup portions for future biscuits, soups, pizzas or frittatas.

Are you interested in trying stinging nettle or are you content to stick with spinach? Either way, dark leafy greens are good option!

Interested in learning more?  Get Getty for a wild edible hike, kitchen workshop or group presentation. Getty Stewart is a freelance Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and avid veggie gardener. She loves growing, preparing and preserving food and has been doing so forever. 

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