I love biscuits. They are such a great breakfast item, are great with chili, and terrific with soup. However, anything can be improved. If you add some herbs and cheese, the flavour kicks up and they can be a great side dish. It doesn’t hurt that they are very easy to make.
Start by preheating your oven to 450 F (230 C).
Mix in a bowl:
- 230 ml (1 scant cup) (122 g) All Purpose Flour
- 3 ml (1/2 tsp) Salt
- 8 ml (1 1/2 tsp) Baking Powder
- 5 ml (1 1/2 tsp) Italian Seasonings
Add 25 ml (2 tbsp) cold butter and cut the butter into the dry ingredients with a pastry blender or two knives until the mixture resembles coarse cornmeal. You want some small pieces of butter to show.
Make a well in the centre of the dry ingredients and add 100 ml (1/3 cup+2 tbsp) milk all at once. Stir from the middle until the mixture forms a shaggy ball. Do not over mix.
Turh the bowl contents out onto a floured work surface and knead 8 times by folding the dough in half, pressing flat, turning and repeating.
Roll the dough into an 8 inch by 4 inch (20 cm by 10 cm) rectangle with a rolling pin. Spread 125 ml (1/2 cup) of grated cheddar or other cheese of choice over the surface of the dough. Roll the dough into a cylinder, jelly roll style. Pinch the seam to seal.
Cut the cylinder into 8 pieces. Put the cut side down on an ungreased baking sheet.
Cook for 12 to 15 minutes until there are touches of golden brown. Remove to a plate immediately and let cool for a couple of minutes before serving.
I have done a video of this recipe.
I love these biscuits. They have a nice cheesy taste without overpowering the slight tart of the biscuits. The herbs just add to the great flavour. Try these the next time you make a stew or soup.
The Old Fat Guy
Savoury Cheese Biscuits
- 230 ml all purpose flour 122 g/1 scant cup
- 3 ml salt ½ tsp
- 8 ml baking powder 1 ½ tsp
- 5 ml Italian seasonings 1 tsp
- 25 ml butter, cold 2 tbsp
- 100 ml milk ⅓ cup+2 tbsp
- 125 ml grated cheddar cheese, or cheese of choice ½ cup
- Preheat oven to 450 F (230 C).
- Mix flour, salt, baking powder, and Italian seasonings in a bowl.
- Add butter and cut it in with a pastry blender or two knives until consistency is like coarse cornmeal.
- Make a well in the centre of the mixture and pour all the milk into it. Stir from the centre out until the mixture forms a shaggy ball. Do not over mix.
- Turn the mixture onto a flour work surface and knead 8 times.
- Roll the dough into an 8 by 4 inch (10 by 20 cm) rectangle. Spread the cheese over the dough and roll up jelly roll style on the long edge. Seal the seam.
- Cut the cylinder into 8 pieces and put cut side down on an ungreased baking tray. Bake for 12 to 15 minutes until starting to golden brown. Immediately put on a plate and let it sit for a couple of minutes before serving.