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Perfect for a quick snack so make a double batch and freeze extra for later!

Yield:
12
Prep time:
15-20
Cook time:
14-15
Photo of Garlic Cheddar Biscuits

Recipe by Meaghan Thornhill via 2014 Milk Calendar

Photo from the 2014 Milk Calendar-April, Dairy Farmers of Canada

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

Instructions

  1. Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Topping: In a small bowl, combine melted butter and garlic powder; brush biscuits with half of the mixture.
  5. 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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  • Great question. To find out for sure, we baked two versions: one with 2 tsp of baking powder and one with 2 Tbsp. The 2 Tbsp version was double the height so the extra baking powder definitely helped the dou... more

    Great question. To find out for sure, we baked two versions: one with 2 tsp of baking powder and one with 2 Tbsp. The 2 Tbsp version was double the height so the extra baking powder definitely helped the dough rise.  However, you could probably get away with cutting down the salt if you use the full amount of baking powder. Hope that helps!

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  • Is 2Tbsp baking powder a typo?  Because that seems like a really, really large amount of BP to go into 2c flour.

  • If you make them, let us know how they turn out!

  • Have not tried them yet, sounds easy and delicious.
    Will try them out this weekend.

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