A cold slushy day. I was going to make chicken noodle soup but there is no leftover chicken to be found. There are enough ingredients to make minestrone, another favorite. But somehow it doesn’t quite seem like enough. And once I get everything started and simmering, there’s only a half hour left before dinner, not quite enough time to go to the store for bread.
Cheese biscuits to the rescue!
I cut this recipe and changed it slightly from the one at A Taste of Home.
- 1-1/2 cups all-purpose flour
- 1/2 tablespoon (or 1-1/2 teaspoons) baking powder
- 1/2 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 cup cold butter, cut into small pieces
- 1/2 cup shredded cheese (I used mostly sharp cheddar with a bit of mozzarella)
- 1/3 teaspoon garlic powder (or you could use a small clove of minced garlic)
- 3/4 cups milk
Preheat oven to 450°. In a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. I did this with a food processor but you can use two forks in a criss-cross motion. Stir in cheese and garlic. Add milk; stir just until moistened.
Drop dough by heaping 1/4 cupfuls 2 in. apart onto a greased baking sheet or silicone mat. My batch made about 9 small biscuits. Bake 10-15 minutes or until golden brown. Serve warm.