This recipe is taken from the 2014 Milk Calendar. "My cheddar biscuits are perfect as a quick snack before milking, or with a hearty bowl of chilli on a cold day. They freeze well, so I bake a double batch to save time!"
- Recipe from Meaghan Thornhill from Antigonish, Nova Scotia.
- Prep: 15 min - 20 min
- Cooking: 10 min - 12 min
- 2 cups (500 mL) all-purpose flour
- 2 tbsp (30 mL) baking powder
- 1/2 tsp (2 mL) cream of tartar
- 1/2 tsp (2 mL) sugar
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) Canadian Sharp Cheddar or Canadian Marble cheese or Monterey Jack cheese shredded
- 1/2 cup (125 mL) cold butter cubed
- 1/3 cup (80 mL) chopped green onions
- 1 cup (250 mL) Milk
- 2 tbsp (30 mL) butter melted
- 1/4 tsp (1 mL) garlic powder
Preheat the oven to 450 °F (230 °C). Line a large baking sheet with parchment paper.
In a large bowl combine the flour, baking powder, cream of tartar, sugar and salt. Using a pastry blender or two knives, cut in butter until crumbly. Stir in shredded cheese and green onions. Slowly add the milk, stirring with a fork, until the batter reaches a soft dough consistency.
On a lightly floured surface, knead dough gently 3 to 4 times until it holds together. Roll out to 3/4-inch (2 cm) thickness. Cut into squares or use a 3-inch (7.5 cm) cookie cutter for fun-shaped biscuits; reroll craps once to make about 12 biscuits. Place at least 2 inches (5 cm) apart on prepared baking sheet.
: In a small bowl, combine melted butter and garlic powder; brush biscuits with half of the mixture.
Bake for 12 min or until starting to brown. Brush with remaining butter mixture. Bake for an additional 2 to 3 min or until golden brown. Best served warm!
Double the recipe to make 24 biscuits, baking in upper and lower thirds of the oven and rotating the pans among racks halfway through baking.
For a twist, substitute drained chopped pickled Jalapenos or fresh chives for the green onion.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||21 % / 235 mg|