I have had the most lovely weekend. My friend from high school came up to visit, another friend and I made omelettes for a big group of (tired?) friends on Saturday morning, and today I visited my favourite bakery in the city. I’ve been surrounded by friends, yet I have managed to accomplish everything that needed to be done. Weekends like this remind me of how awesome my life is and how lucky I am.
I promised that I would be sharing this recipe soon. These cheddar biscuits have been a favourite of mine since I was very small. They are my step moms recipe, and I’m not entirely sure where they came from – if I had to guess, I would say an old Company’s Coming cookbook.
For Christmas, my step mom put together a book of her favourite recipes, and I was so happy because I get a lot of my cooking inspiration from her. She has been vegetarian for 25+ years, and although I am not really vegetarian, she showed me from early on in life that it can be done well. It’s also super nice to have all the recipes that I love from her in one place so that I don’t have to search through my iPhoto to find a picture she texted me 3 years ago (seriously).
The first time I made these biscuits, I was shocked by how easy they are. They take less than half an hour, (including baking time) to whip up and are perfect for dipping into pretty much any soup. They are simple, but perfectly light and fluffy, and you probably already have all the ingredients on hand. They also freeze well, so you can pop one out whenever you need something cheesy, buttery, and delicious.
Carol’s Cheddar Biscuits
2 cups All Purpose Flour
4 tsp Baking Powder
2 tbsp White Sugar
3/4 tsp Salt
1 cup Sharp Cheddar Cheese, grated
1/3 cup Vegetable Oil or Olive Oil
3/4 cup Skim Milk*
1. Preheat oven to 425 degrees.
2. Mix together flour, baking powder, sugar, and salt. Add in cheese, and stir to coat.
3. Make a well in the centre of the bowl, and add in milk and oil. Mix until just combined.
4. Roll out dough on a flour surface to 3/4-1 inch thick. Use a glass to cut into round biscuits.
5. Place biscuits onto an un-greased baking sheet. Bake at 425 for 12 to 15 minutes, until the biscuits have risen and the tops are golden. Serve warm, with butter.
* You could also use 1%, 2%, or whole, but I have not experimented with almond or soy milk yet