Garlic Cheddar Biscuits
PREP TIME
15 min.
COOK TIME
14 min.
Serving Size
12 servings
Ingredients
SCONES
- 2 cups (500 mL) of 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, cubed butter
- 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
Scones:
| 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 shredded 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″ (2 cm) thickness. Cut into squares or use a 3″ (7.5 cm) cookie cutter for fun-shaped biscuits; reroll scraps once to make about 12 biscuits. Place at least 2″ (5 cm) apart on the prepared baking sheet. |
Topping:
| 1. | In a small bowl, combine melted butter and garlic powder; brush biscuits with half of the mixture. |
| 2. | Bake for 12 minutes or until they start to brown. Brush with the remaining butter mixture. Bake for an additional 2-3 minutes or until golden brown. Best served warm! |
Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.
Tips
- Double the recipe to make 24 biscuits, baking in the upper and lower thirds of the oven and rotating the pans among racks halfway through baking.
- For a twist, substitute drained chopped pickled Jalapenos or fresh chives for green onion.
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