As promised, from yesterday’s post, today I will share the recipe for the cheese biscuits you see in the picture of the tomato soup. These biscuits go with any soup or even as a warm afternoon snack.
One of the problems I have always found with making biscuits and scones is that they are not very tasty the day after you have made them. I have tried using the microwave to heat them up. I have tried sticking them in the toaster (and then dangerously using a fork or knife to pry them out). But it’s just not the same. They’re dry and lack some flavour. So, when I stumbled upon a trick from Smitten Kitchen, I was overjoyed! You can prepare biscuits ahead!
You make them up to the point of putting them in the oven. Then, instead of baking them, you put them in a single layer in the freezer on a cookie sheet (lined with waxed or parchment paper) to freeze. You can then put them in a bag in the freezer until you’re ready to bake them. Once you decide you want to have fresh biscuits, you only take out the number you want to eat and bake them (from frozen) for a couple of extra minutes. It’s ingenious! No more wasted biscuits! Needless to say, my freezer is pretty full of pre-made scones and biscuits right now.
I prefer to put in old cheddar cheese, because it has a lot of flavour and it adds some colour. But you can really use whatever kind of cheese you like – swiss, parmesan, mozzarella.
Preheat the oven to 425F
In a large bowl, combine:
2 cups all purpose flour
1/3 cup skim milk powder
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shredded cheese
Cut in (using a pastry blender, fork or knives):
1/2 cup cold shortening (to be honest, I never chill it first…)
Add gradually and mix with a fork:
2/3 cup water
The biggest thing with biscuits is to not over-mix or else they don’t get as puffy. Once you have mixed in the water and the dough pretty much comes together, dump the dough onto a lightly floured surface and knead it a couple of times just to get it to all come together. Then pat it down until it’s about 1.5 cm thick. Use a glass or fun cookie cutters to cut out the biscuits. Place them on a cookie sheet and bake for 10-15 minutes.
I made 11 biscuits with the heart-shaped cutter.