Chili and Cheddar Holiday Biscuits
Take a little time to prepare these do-it-yourself biscuits. Your guests will be impressed and any leftovers will go just fine with a hearty soup the next day.
- Prep: 15 min
- Cooking: 12 min - 15 min
Ingredients
- 3 cups (750 mL) all-purpose flour
- 2 tbsp (30 mL) baking powder
- 1 tsp (5 mL) dry red chili flakes
- 1 tsp (5 mL) chili powder
- 1 tsp (5 mL) salt
- 1/2 cup (125 mL) cold butter cubed
- 3/4 cup (180 mL) Canadian Mild Cheddar cheese shredded
- 1 1/2 cups (375 mL) Milk
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Preparation
Preheat oven to 425 °F (220 °C).
Blend the flour with the baking powder, chili flakes, chili powder and salt. Add butter and fold into the dry mixture using a pastry blender (or two knives) until the mixture is crumbly. Add 1/2 cup (125 mL) of the Canadian Cheddar cheese and toss to combine.
Using a spoon, make a depression in the dry ingredients and pour in milk. Stir until a lumpy dough has been formed. Turn the dough onto a lightly floured surface and knead until it binds. Roll or pat to 3/4-in (2 cm) thickness. Cut into desired shapes, re-rolling scraps, and arrange on an un-greased baking tray. Sprinkle remaining cheese over the tops.
Bake for 12 to 15 minutes or until golden on the bottom.
Tips
The chili flakes can be substituted for any number of herbs or spices'finely ground caraway or cumin, for example, or even whole poppy seed.
Nutritional information
Per serving| Energy: | 151 Calories |
| Carbohydrate: | 18 g |
| Fat: | 7 g |
| Fibre: | 0.7 g |
| Sodium: | 173 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 12 % / 136 mg |
| Folate: | 18 % |
| Phosphorus: | 17 % |
| Riboflavin: | 10 % |
| Riboflavin: | |
| Thiamin: | 13 % |
