Quick Cheese Biscuits
1 C flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 C shredded cheddar cheese (recipe calls for sharp, I usually use mild because that's what I have on hand)
2 TBLS butter
2/3 C milk
Preheat oven to 450 degrees. Combine flour, baking powder and salt in a medium bowl. Stir in cheddar. Cut butter using a pastry blender or 2 knives until course crumbs form. Using a fork, stir milk into flour mixture until a soft dough forms. Do not overmix or overwork dough. Drop dough in heaping tablespoons, 1 inch apart onto an ungreased baking sheet. Bake until biscuits are firm to the touch, about 15 minutes.
Couple of tips from me:
I use an ice cream scoop to measure out the dough balls. I then use a spoon to get the dough out of the scoop. It works better than just using two regular spoons.
I also usually make at least a double batch. This says it makes 8 biscuits. I usually get almost a dozen out the recipe, but love them, so make more so there is plenty to go around.
Variations listed on recipe:
Freeze these for mini egg sandwiches. Defrost the biscuits; reheat in a warm oven for 10 minutes. Fill with scrambled eggs, bacon and cheddar.
Compliment a spaghetti dinner: use parmesan cheese instead of cheddar and add 1/2 tsp dried basil in flour mixture.