Cheese Biscuits
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?
Cheese Biscuits
AuthorJulie
Preheat oven to 400°F. In a mixing bowl (or in the bowl of a food processor) stir together the flour, baking powder and salt; add the butter and pulse or stir with a wire whisk or fork until crumbly. If you’re using a food processor, transfer the mixture to a bowl. Toss in the grated cheese.
Add the milk and stir gently until the dough begins to come together. For square or wedge-shaped biscuits, pat the dough into a circle or square that is about 1” thick on a cookie sheet. Cut into 8 wedges or squares with a knife or pastry cutter and separate them so that they are at least an inch apart on the sheet. For round biscuits, pat the dough about 1-inch thick and cut it into rounds with a biscuit cutter, glass rim or open end of a can, gently rerolling the scraps only once to get as many biscuits as possible. If you like, brush the tops with extra milk or cream.
Bake for about 20 minutes, until golden. Serve warm.
Ingredients
Directions
Preheat oven to 400°F. In a mixing bowl (or in the bowl of a food processor) stir together the flour, baking powder and salt; add the butter and pulse or stir with a wire whisk or fork until crumbly. If you’re using a food processor, transfer the mixture to a bowl. Toss in the grated cheese.
Add the milk and stir gently until the dough begins to come together. For square or wedge-shaped biscuits, pat the dough into a circle or square that is about 1” thick on a cookie sheet. Cut into 8 wedges or squares with a knife or pastry cutter and separate them so that they are at least an inch apart on the sheet. For round biscuits, pat the dough about 1-inch thick and cut it into rounds with a biscuit cutter, glass rim or open end of a can, gently rerolling the scraps only once to get as many biscuits as possible. If you like, brush the tops with extra milk or cream.
Bake for about 20 minutes, until golden. Serve warm.
These look simply fantastic! It doesn’t take much cheese to turn biscuits like this into something extra special. Happy Easter weekend Julie! x
Wow that looks magical o_o
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