Cheese Biscuits

I've made 3-layers cakes, countless loaves of bread, pizza and creme brulee, but biscuits still intimidate me.  Added to the intimidation was a bit of disdain, since I rarely crave them anyway.  This recipe solved both problems because it's all about cheese.  The results are buttery, savory, with the right amount of crumble, and all about cheesy flavor.

And it was a nice way to celebrate May 22nd, a.k.a. "Jesus Called In Sick for the Rapture" Day.

2 cups flour
3 tbsp baking powder
1 tbsp salt (but if your cheese is a salty type, consider halving this)
1/3 cup unsalted butter or Crisco butter-flavored veggie shortening
2 tbsp vegetable oil
1 heaping cup of grated cheese
1/2 cup to 2/3 cup of milk
(any additions you might want here: chives, rosemary, peppers, cracked black pepper...)

First stir the dry ingredients, then cut in the butter or shortening with a pastry cutter or just whir it in your food processor.  If in a processor, you'll want to transfer it to a bowl you can get your hands in to add the oil and cheese and mix it up.  Now the milk is added slowly until there is no visible flour (it should be only barely sticky).

Scoop spoonfuls onto a silpat or nonstick pan and bake at 400 degrees for 15-18 minutes.  I found that at fifteen, I needed to turn the biscuits over and bake for a minute longer to brown the tops.  Also, you could brush the tops with butter for extra flavor, but that touch wasn't needed for me.  My cheese was a combo of what I had in the fridge--a little white chedder, a little feta, a little mont jack, and a little cotija.  The cotija was extra salty so my biscuits are just a tad bit salty but still fantastic.

Next I want to make these with either all cheddar and some peppers, or bleu cheese like gorgonzola and rosemary.  You could use anything...I'm going to be distracted from work all day thinking about the possibilities.  What a good easy catering side treat or thing-to-bring-to-a-dinner-party-you-aren't-hosting.


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