Nothing is better with home-made soup, chili or stew than biscuits. This cheddar cheese version is one of my family’s favourites. Our family of five polished off the entire batch of 18, fresh and hot from the oven, at one sitting.
Put on this playlist from Rory Block, read my rant about kids at play and make these cheddar cheese biscuits…
Cheddar Cheese Biscuits Recipe
Cheddar Cheese Biscuits Recipe
You Have Been Served: www.youhavebeenserved.ca
Ingredients
- 4 cups all-purpose flour
- 2 tbsp baking powder
- ½ tsp salt
- ½ tsp chili flakes, ground
- ¾ cup cold butter, cubed
- 1 ½ cups grated cheddar, packed (I use extra-old white cheddar, but orange cheddar works just as well)
- ½ tsp freshly ground black pepper
- 1 ½ cups milk
- 1 egg
- ½ tsp water
Instructions
- preheat oven to 400F
- grind chili flakes in a mortar and pestle (or grind in spice grinder or mince with a sharp knife) (photo 1)
- sift together flour, baking powder, salt and chili flakes (I use a whisk) (photo 2)
- cut in butter (I use a pastry cutter, but you can also use two knives or your fingers) (photo 3 and 4)
- stir in cheese (photo 5)
- make a well and then add the milk and stir lightly (dough will be quite dry; resist the temptation to add more milk because you are thinking it just won't hold together) (photo 6)
- turn the contents of the bowl onto the counter (don't flour the counter beforehand) and knead about 10 times until the mixture comes together (it will be quite crumbly)
- divide the dough in ½, and roll each into a 6” square, about 1” thick (photo 7)
- cut each half into 9 2” squares
- arrange biscuits on a parchment-lined baking sheet
- brush the tops of the biscuits with mixture of lightly beaten egg and water (photo 8)
- bake approximately 15 minutes or until deeply golden brown (photo 9)
- eat IMMEDIATELY!