Cheddar Biscuits

These cheddar biscuits are easy to make, delicious to eat and remarkably versatile. This makes for a great recipe to have in your arsenal as it uses only common pantry items and can whipped up in flash. I can’t count the number of times I’ve made them over the years!

I found the recipe online years ago, so long now that I no longer remember where. It’s one of those printed out recipes that is now crumpled and covered with remnants of many past days in my kitchen.

Use them for breakfast or brunch alongside yoghurt and fruit. Serve them as accompaniment to salad or soup for a lovely lunch. Serve them with jam or spicy red pepper jelly alongside tea or drinks for entertaining in the afternoon.

For me, they are also solution to a problem I’ve been facing at dinner time. I like to have a big hearty salad as a meal in and of itself. But my husband doesn’t always consider them to be full dinners. I simply add one of these cheddar biscuits to his plate – where there might otherwise be a piece of meat – and voila, a complete meal.

So, whether you’re looking for something to enjoyed morning, noon or night, these cheddar biscuits will hit the spot.

Enjoy!

INGREDIENTS (makes 1 dozen):

2 CUPS ALL PURPOSE FLOUR

3 TSP BAKING POWDER

1 TSP SALT

1/4 TSP GARLIC POWDER

1/3 CUP SALTED BUTTER – butter should be cold, right out of the fridge

2 TSP CANOLA OIL

1 CUP OLD CHEDDAR CHEESE

1/2 CUP+ MILK – one cup should suffice, but if the dough seems dry you can add a splash more

DIRECTIONS:

Preheat oven to 400 degrees and grease a large baking sheet.

Add all the dry ingredients to a large mixing bowl and mix well.

Cut the butter into small chunks and add to the bowl. Use your fingers to cut the butter in until it has as flaky texture – the butter should be visible in rice sized pieces. Add the cheese and the wet ingredients and combine well. The dough shouldn’t be sticky nor too dry and powdery. Add more milk if necessary.

Use a quarter cup measure or ice cream scoop (or simply eyeball) to split the dough into 12 portions. Roll them briefly in your hand and place on a greased baking sheet.

Bake for 15-18 min until only slightly golden. Cool on a wire rack.

Prep Time: 10 min

Cooking Time: 15 min