I know – I’ve posted a lot of biscuits here. I’m a fan. Everyone should be able to make a biscuit – because if you can make a biscuit, you can make a cheese biscuit, and there are few more comforting things to eat, especially when you have a ginormous ham in the oven. Slabs of sweet, salty ham sandwiched in warm cheese biscuits = happy people.
It’s also a great way of using up cheese ends or bits, and a great way to use up cream, buttermilk or even plain yogurt that is about to go south. Soured milk used to be the ideal for light, fluffy biscuits, and now we throw it out. A fresh batch of biscuits is infinitely useful.
Wee cheese biscuits, by the way, are also great for parties – you can split them and stuff them with ham and Dijon, or pulled pork, or roasted turkey and cranberry sauce. Just cut little 1 or 2-inch biscuits with a shot glass, cookie cutter or knife. Who doesn’t love a two-bite sandwich?