Cheese biscuits are an easy (and yummy)
side to go with soup or stew.
So quick to whip up. No counter to clean.
Less than 20 minutes from start to finish.
How can you go wrong?
Originally found in a Company's Coming Cookbook ~
Altered and adjusted by moi.
2 cups All Purpose Flour
1 Tbsp Sugar (I use organic dehydrated cane juice)
4 tsp Baking Powder
1/4 tsp Sea Salt
2 cups Medium Cheddar Cheese ~ shredded
2 Tbsp Olive Oil
1 cup Whole Milk (or any milk you like)
Measure all dry ingredients and cheese into large bowl.
Mix together well and pour the olive oil and milk in at once.
Stir quickly to incorporate the wet ingredients into the
dry ingredients until just moistened. Don't over mix!
Drop by heaping soup spoonfuls onto parchment lined cookie sheet.
Bake at 425 degrees F for 12 to 14 minutes.
They will be lightly golden on the edges when they are done.
Makes 11 or 12 large biscuits.
Many Blessings, Camille