I love my adopted country, Canada, but I do have one little complaint: the folks up here just don’t take biscuit-eating seriously enough. You’ll occasionally see biscuits under the label of “tea biscuit”, served at donut shops and the like as a go-with-coffee treat, but what you won’t often find is a nice, hot, homemade biscuit on a dinner table or offered as an alternative to toast at breakfast.
Here’s where you can take the girl out of the U.S. (and the southern U.S. at that), but you can’t take the U.S. out of the girl! And once you’ve tried this quick, delicious recipe for my biscuits, why would you want to?
The following recipe make about twelve biscuits, but you can easily half or double it as needed.
2 C flour
1 T baking powder
1/2 teaspoon kosher salt (or a bit more if you are using regular salt)
1/3 cup cold butter (best if you can put it in the freezer for half hour before baking)
1/3 cup sharp cheddar cheese
1 C ice-cold milk
fresh ground pepper
1.Preheat oven to 450*. In Medium size bowl, combine flour, baking powder, salt, and pepper to your liking (we like ours peppery!).
2. Remove butter from freezer (dont you DARE use margarine!!) and quickly grate it into the flour mixture using a cheese grater (try to handle as little as possible to keep it cold). Add shredded cheddar.
3. Add milk, half cup at a time, and quickly mix with a fork, until the ingredients have just come together. Over-stirring with ruin the biscuits and instead of crisp and flakey, they will be flat and gooey.
4. Gently form the dough into loose lumps (dont over-handle them or press them down), a little bigger than a golf ball, and place on a well-greased cookie sheet. Bake for 11-13 minutes or until just light brown on top. Serve immediately with soup, salad, or any other delicious meal, including breakfast. If you have left-overs they can be stored in a cookie jar for two days max, and reheated at 400 for just a few minutes.