Alex C. in David H. Church Public School likes cheese biscuits. The recipe was submitted to the Orillia & Area Nutrition Network. Here's how he can make them from scratch. If he wants to make raisin or dried cranberry biscuits, he can omit the cheese and replace it with raisins or dried cranberries.
- Portion size 12 servings
- Credits : © CanadianLiving.com
- 2 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter cubed
- 1 cup shredded old Cheddar cheese
- 1 cup milk
- 1 egg lightly beaten
In large bowl, whisk together flour, sugar, baking powder and salt. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cheese. Pour milk over top and stir with fork to make soft, slightly sticky ragged dough.
With floured hands, form into ball. Turn out dough onto floured surface. With lightly floured hands, knead gently 10 times. Gently pat into 1/2-inch (1 cm) thick round. Using 2-inch (5 cm) floured cutter, cut out rounds. Place on ungreased rimless baking sheet. Gather up scraps and repat dough; cut out more rounds, pressing remaining scraps into final biscuit.
Brush tops of biscuits with egg. Bake in centre of 425°F (220°C) oven until golden, about 15 minutes. Let cool on rack. (Make-ahead: Wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks; thaw and reheat in 350°F (180°C) oven until hot and crisp, about 10 minutes.)