Cheese Biscuits

125 Best Quick Bread Recipes
Donna Washburn & Heather Butt
Comfort food at its best. Nothing beats fresh bread. Baking times in these hearty recipes range from 10 minutes to just over an hour. Best picks: Cheese Biscuits and Banana Chocolate Chip Coffee Cake. 191 pp. $19.95.

Makes Thirteen 2-inch (5 cm) biscuits

These biscuits need only 10 minutes to bake, but their wonderful aroma will make that seem like an eternity!

Preheat oven to 425°F (220°C)

Baking sheet, lightly greased

2 cups Buttermilk Biscuit MIx (see recipe, page 146 (and below)) 500 mL
3/4 cup shredded old Cheddar Cheese 175 mL
1/4 cup grated Parmesan cheese 50 mL
1/2 cup water 125 mL

1. In a large bowl, stir together biscuit mix, Cheddar and Parmesan cheeses. Add water all at once, stirring with a fork to make a soft, but lightly sticky dough.

2. With lightly floured hands, form dough into a ball. On a lightly floured surface, knead the dough gently for 8 to 10 times. Pat or roll out the dough into a 3/4-inch (2 cm) thick round.

3. Using a 2-inch (5 cm) floured cutter, cut out as many rounds as possible. Place on a prepared baking sheet. Gently form scraps into a ball, flatten and cut out rounds.

4. Bake in a preheated oven for 10 to 12 minutes. Remove from baking sheet into a cooling rack immediately. Serve warm.

Tip: For information on weight/volume equivalents of cheese, see page 178.

Variation: Add 2 to 3 tbsp (25 to 45 mL) fresh dill or snipped chives to the dry mix.

Buttermilk Biscuit Mix

Hot buttermilk biscuits -- what a special treat for dinnertime! With this mix you can whip them up in just a few minutes; they bake while you make the salad. (See Traditional Buttermilk Biscuits, page 149).

Makes 12 cups (3 L)

2 cups whole wheat flour 500 mL

6 cups all-purpose flour 1.5 L
1 1/4 cups buttermilk powder 300 mL
1/4 cup granulated sugar 50 mL
1/4 cup baking powder 50 mL
2 tsp cream of tartar 10 mL
1 tsp baking soda 5 mL
1 1/2 tsp salt 7 mL
2 1/3 cups shortening 575 mL

1. In a very large bowl, stir together whole wheat flour, flour, buttermilk powder, sugar baking powder, cream of tartar, baking soda and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbles.

2. Store mix in an airtight container in a cool, dry place. Or freeze for up to 6 months.

Tip: For added convenience, divide the mix into one-loaf amounts and keep in resealable storage bags.

For more information on baking biscuits, see page 54.

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