Flaky Cheddar Biscuits
So the Americans call biscuits what we would be more likely to call a scone in the UK or if placed into a stew of some-kind, maybe a dumpling.
- 2 cups plain flour
- 4 tsp baking powder
- ½ tsp cream of tartar
- ¼ tsp salt
- 3 tbsp white sugar
- ½ cup very cold butter diced
- ¾ cup milk
- ½ cup cheddar cheese
- 1 tbsp fresh thyme chopped
- Preheat the oven to 425f.
- Place the flour, sugar, baking power, cream of tartar and salt into a large bowl and stir to combine.
- Add in the diced butter and using a pastry blender, work the butter into the flour mixture i¡until you have pea size pieces.
- Make a well in the centre of the mixture and add in the milk, cheese and thyme and stir gently until you have a formed dough.
- Turn out onto a floured surface and pat the dough until you have a flat surface and it is around half an inch in thickness.
- Use a biscuit cutter to cut out rounds and transfer to a lined baking sheet.
- Brush the tops of each biscuit with a little milk and sprinkle over a little more cheddar cheese.
- Place in the oven to bake for around 10-12 minutes until the bottoms turn golden.
- Transfer to a wire rack to cool then get inventive with your fillings.