Perfect for a quick snack so make a double batch and freeze extra for later!
Equipment
Baking sheet
Parchment paper
Large bowl
Measuring cups and spoons
Pastry blender or two knives
Mixing spoon
Fork
Cookie cutter (optional)
Ingredients
2 cups (500 mL) all purpose flour
2 Tbsp (30 mL) baking powder
1/2 tsp (2 mL) cream of tartar
1/2 tsp (2 mL) granulated sugar
1/2 tsp (2 mL) salt
1/2 cup (125 mL) cold butter, cubed
1 cup (250 mL) shredded Canadian old Cheddar, Marble or Monterey Jack cheese
1/3 cup (75 mL) chopped green onions
1 cup (250 mL) milk
Topping:
2 Tbsp (30 mL) butter, melted
1/4 tsp (1 mL) garlic powder
Directions
Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the flour, baking powder, cream of tartar, sugar and salt. Using a pastry blender or two knives, cut in butter until crumbly. Stir in cheese and green onions. Slowly add the milk, stirring with a fork, until the batter reaches a soft, dough consistency.
On a lightly floured surface, knead dough gently 3 to 4 times until it holds together. Roll out to 3/4-inch (2 cm) thickness. Cut into squares or use a 3-inch (7.5 cm) cookie cutter for fun-shaped biscuits; reroll scraps once to make about 12 biscuits. Place at least 2 inches (5 cm) apart on prepared baking sheet.
Topping: In a small bowl, combine melted butter and garlic powder; brush biscuits with half of the mixture.
Bake for 12 min or until starting to brown. Brush with remaining butter mixture. Bake for an additional 2 to 3 min or until golden brown. Best served warm!
Cooking tip: Double the recipe to make 24 biscuits, baking in upper and lower thirds of the oven and rotating the pans among racks halfway through baking.
Fresh mozzarella is best enjoyed, well, fresh, but can be wrapped tightly in cling film and stored up to 1 week in the refrigerator or frozen up to 3 months.