These biscuits go great with soups and stews, or as a quick and tasty snack fresh from the oven. They’re perfect when you’re in the mood for something tasty, non-sweet and fresh from the oven that you’ve made yourself. Cheese is optional, and can be omitted making no other changes. My daughter likes them with chives or dill, which you can add to the dough before baking. Top baked biscuits with anything you want or just eat plain.
Prep Time: 10 minutes
Baking Time: 10 minutes
Total Ingredients Cost: $2
Serves: 2-4 adults
1 1/2 cups unbleached wheat flour (can use part rice or soy flours)
1 1/2 teaspoons natural cane sugar
1/4 teaspoon salt
2 teaspoons baking powder
1 1/2 tablespoons vegetable-based shortening
1 – 2 cups shredded sharp aged cheddar cheese, white or orange
Sift together dry ingredients. Rub in shortening and mix to a crumb-like texture. Add cheddar and mix through gently. Cut in enough cold water to form a soft dough, adding 1 tablespoon at a time, and mixing with hands. Take care to not let dough get too sticky, or you’ll have to add more flour and will end up with hard nuggets. Roll or press out dough on lightly floured surface to desired thickness. Thinly rolled dough will make a crisper biscuit. Cut as desired. Set on ungreased baking sheets. Bake at 400 degrees for 8-10 minutes. Remove from oven when lightly browned, and serve as snack or with soup or stew. Hint: the sharper the cheddar, the tastier the biscuit.
Once baked, they can be frozen. To reheat, place them on a baking sheet and set inside oven at low broil – not too close to the heating element – and turn each one over once. Broil for no more than 4 minutes. Another reheat method is to cut each biscuit in half, place face-down on a hot, lightly oiled frypan, quick-heat, flip once, then serve. I’ve reheated them in an ordinary toaster but this works infinitely better if the biscuits are large. Small ones tend to get stuck inside.
© L D’anna 2017