Perfect for a quick snack so make a double batch and freeze extra for later!
Photo from the 2014 Milk Calendar-April, Dairy Farmers of Canada
- Baking sheet
- Parchment paper
- Large bowl
- Measuring cups and spoons
- Pastry blender or two knives
- Mixing spoon
- Cookie cutter (optional)
- 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
- 2 Tbsp (30 mL) butter, melted
- 1/4 tsp (1 mL) garlic powder
- 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.
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