Cheese biscuits are a huge favorite in our house, and a wonderful vehicle for a quick lunch box sandwich. Make them large, then spread these ones with mustard and fill with a bit of lettuce and ham or cut them small and spread with roasted red pepper hummus. They freeze really well and go nicely with soups or stews to soak up every last bit of juice. The only problem you may have is keeping them in the house, because ours went as fast as I could make them. Click for more delicious biscuit recipes.
2 1/2 cups flour
1 1/2 tbsp sugar
1 tbsp baking powder
1 tbsp fresh sage leaves, chopped finely (you could substitute green onions)
1/2 tsp salt
1/2 cup cold butter, cubed
1 cup grated aged/sharp cheddar cheese
7 slices of bacon, cooked and chopped finely (try cooking the bacon in the oven!)
1 cup whole milk
1 egg, beaten
Pre-heat oven to 425 F.
In a large bowl, stir together the flour, sugar, baking powder, sage leaves, and salt until combined. Using two knives or a pastry cutter, cut in the butter until the pieces resemble coarse crumbs. Stir in the cheese and bacon.
In a small bowl, stir together the egg and milk. Pour into the flour mixture and stir gently until just combined. The dough will be sticky. Turn the dough out onto a lightly floured counter and pat with your hands until it's about 1/2 inch thick. Cut with a 2 inch cutter and space about 2 inches apart on a parchment lined baking sheet.
Bake for about 10 minutes, until golden and crisp.
Makes about 16