Serves 12.
If I half again this recipe with 3 cups of flour, then I use 3 whole eggs instead of 2 eggs and 2 yolks.
If you want to make raisin biscuits, increase the sugar to 2 tbsp and in place of the cheese add 1/2 to 3/4 cup raisins plumped in boiling water and well drained. Of course you don't want to buzz the raisins in the food processor.
- 2 c all purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1 T sugar
- 6 T butter, cold
- 1 extra large egg
- 1 egg yolk
- 1/2 c plain yogurt or buttermilk
- 4 oz sharp cheddar cheese
Food processor method -
Place dry ingredients in bowl, buzz to mix, add butter, cut into 1 inch cubes and buzz for a few seconds. Add cheese cut into 1 inch cubes, buzz for a few seconds again. Pour out into bowl, make well in center. Mix together yogurt and eggs, pour into well, stir until just comes together. Knead just a couple of times, and sprinkle with flour. Roll out to 3/4 inch thick. Cut with floured biscuit cutter. Place on parchment a couple of inches apart, bake for 12 to 15 minutes.
Hand method -
Put dry ingredients in a bowl, cut in butter with pastry cutter or 2 knives until bits of butter are about the size of peas. Stir in grated cheese. Form well in center of dry ingredients, and proceed as above.
Keywords: Bread
( RG2139 )
