Cheese Biscuits
Adapted from Laurie Colwin’s More Home Cooking
Yield: 18 medium round biscuits
2 cups flour
2 teaspoons baking powder
pinch salt (optional)
1/2 stick unsalted butter, sliced into pieces
3/4 cup -1 cup milk, half and half, buttermilk, heavy cream, or a mixture of milk and yogurt
optional additions:
generous 1/4 cup grated cheese
thinly sliced scallions
Preheat the oven to 400 degrees F.
Put the flour, baking powder, and pinch salt, if using, into a large bowl. Using your fingers or a pastry blender, blend the butter with the flour until the mixture resembles coarse meal. Add cheese and scallions, if using. Beginning with 3/4 cup milk, add to the flour, either stirring with a large spoon or mixing with your hand until the dough coheres. I prefer to use one hand in a claw fashion. If dough is crumbly, add a little more milk. It will come together.
Dump on to a lightly floured countertop or large board and knead briefly. Mine was still pretty shaggy at this point; I added a bit more milk. I’ve noticed I have to add more liquid to bread recipes. I suspect it’s the drought conditions in California.
Roll out to about 1/4 inch. Cut biscuits with cutters, knife, or a glass to the size you wish.
Place on an ungreased baking sheet and bake 15 minutes.
Colwin writes “There is no end to the things you can put in biscuit dough.” These biscuits used the ends of Gouda cheese, but Cheddar, Parmesan, goat, and dry ricotta are all good, too. I’ve made biscuits with cayenne pepper and cumin, minced garlic and thyme. For dairy, I’ve used everything from powdered buttermilk to the heavy whipping cream here, purchased for another recipe that didn’t get made.
