These cheese biscuits include fresh chopped parsley and Italian herb blend.
Feel free to change the ingredients slightly to suit your taste. Add a few tablespoons of crumbled cooked bacon. Replace the cheddar cheese with shredded pepper jack cheese or a Mexican cheese blend. Or replace the dried Italian seasoning with about 1 tablespoon of fresh chopped herbs, such as chives, thyme, basil, and oregano.
The biscuits are excellent with a hearty chili or stew. Or cut them out and place them on top of a pot pie casserole.
- 2 cups all-purpose flour (9 ounces)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 4 tablespoons butter
- 3/4 cup sharp cheddar cheese (white or yellow, shredded)
- 1 teaspoon dried Italian herb blend
- 2 tablespoons fresh parsley (chopped)
- 3/4 cup milk (plus more for brushing tops)
Heat the oven to 425 F.
Grease a baking sheet and dust with flour or line it with parchment paper.
Sift together flour, baking powder, salt, and dry mustard.
Work the butter into the dry mixture with fingers or a pastry blender. The mixture should resemble coarse meal.
Add the shredded cheese, Italian seasoning, chopped parsley, and milk.
Mix together lightly with a fork, just until moistened.
Turn the dough out onto a floured surface and knead gently a few times, just until smooth. Don't overwork
Roll out about 3/4-inch thick; cut out rounds or squares and arrange them on the prepared baking sheet. place on a greased and floured baking sheet.
If desired, brush the tops with milk.
Bake in the preheated oven for 15 to 20 minutes, or until browned.