Great with soup or stews, these biscuits are quick and easy enough that you can make them after a busy day at work. They don't require a lot of ingredients, and the addition of garlic powder gives them a little extra kick. These are best warm the day you make them. Make them into little sandwiches by filling them with thinly sliced deli ham and topping with sprouts.
Adapted from Canadian Living
1 3/4 cup flour
4 tsp baking powder
1 Tbsp dried parsley (I didn't have any on hand so for the ones in the photo I had omitted it)
1 Tbsp sugar
1/2 tsp salt
1/2 tsp garlic powder
1/4 cup butter, cubed
1 cup old cheddar cheese
1 cup milk
In a large bowl, whisk the flour, baking powder, dried parsley, sugar, salt, and garlic powder together. With a pastry blender or two knives, cut in the butter until the mixture looks like coarse crumbs. Add the milk and cheese, stirring with a fork until the mixture becomes a ragged dough.
Turn out the mixture onto a lightly floured counter and gently knead it twice, then pat down to about 1/2 inch thick and cut with a biscuit cutter. The secret is to handle the dough as little as possible, but gently knead the scraps back together, pat out, and cut more biscuits until the dough is used up.
(the original recipe said to drop the dough by 1/4 cupfuls 2 inches apart on a baking sheet and bake 13-15 min. I chose to cut them out instead. Mostly because I didn't think cutting them out was any more work, and I was doubtful of the drop method.)
Place the biscuits about 2 inches apart on a cookie sheet and bake in a 425 F oven for about 8-10 minutes- watch them carefully! Any longer and mine probably would have burned.
The original recipe says it makes 12, but I get 9-10 biscuits.
Ooooo were they ever good served with slices of honey ham, pickles and big bowls of chicken noodle soup. You could also try splitting them and topping each 1/2 with a slice of ham and a poached egg.
