I found this recipe years ago and have been making it ever since. I adapted it of course by adding cheese, what isn’t made better by the addition of old cheddar? I probably make these once a month and almost always to accompany soup. Since I have left over tomato soup it seemed like a very good idea to jazz it up with some cheesy buttery fluffy flaky goodness.
A few minutes mixing followed by a few minutes in the oven and the result is deep down satisfaction. Don’t get me wrong, I have mucked this recipe up before! You know how they tell you that you can cut the butter in with two knives if you don’t have a pastry blender?? Well, they are liars!!! Don’t listen to them… I don’t know who’s genius idea it was to tell people that it was a possibility.. but seriously.. don’t attempt this recipe unless you have a pastry blender or a food processor.
These tea biscuits are good out of the oven as well as later on that night. They are really good the next day warmed in the microwave for 12 seconds and then cut in half and adorned with a smudge of butter. Mmm if I only had the time to tell you about all the ways I like to and have enjoyed these biscuits. My absolute favourite way to have them is with homemade red pepper jelly, ugh! I wish I had some right now.
I would say this recipe makes about 11? But if you are my sister, or are baking with my sister… you will end up with about 8 or 9 since she eats a few biscuits worth of dough before it can get into the oven.
So here it is, Biscuits for two – two for me, two for you… and some for breakfast tomorrow.
Cheddar biscuits
2 1/4 cups flour
1/4 tsp salt
1 tsp sugar
4 tsp baking powder
1/3 cup butter, cold and cut into small pieces
1 cup milk, cold
1 cup shredded cheddar
Preheat oven to 375
Mix flour, salt, sugar and baking powder in a bowl. Cut in the butter until the resembles coarse oatmeal. Add the milk and cheese, mix with a spoon until the dough has almost come together. dump the contents of the bowl on your counter and proceed to knead the dough gently until everything is incorporated.
Roll the dough out with a rolling pin (flour the surface or pin if necessary) until 1 1/2 inches thick. Cut out biscuits with a round cookie cutter or the mouth of a 4 inch drinking glass.
Bake until the amazing smell of delicious biscuits and melting cheese fills your apartment and you are over come with euphoria, about 10 minutes. Tops will be golden and bottoms will be slightly darker. I like mine more well done, so perhaps 12 minutes.