AMERICAN-STYLE CHEESE BISCUITS
These are a cross between a scone and a biscuit. They look like scones before they go in the oven and start to rise like them, but because they are rich with cream, they flatten slightly during cooking and end up with a delicious chewy, crumbly texture and an intense cheesy taste. They are incredibly more-ish – it’s almost impossible not to have more than one.
Servings
12
Servings
12
Ingredients
Instructions
  1. Preheat the oven to 160°C/Gas 3. Line one or more baking sheets with baking parchment.
  2. Sift the flour and baking powder into a large bowl, add the salt and a good grinding of pepper, then stir in the cheese. Make a well in the middle, pour in the cream and stir gently with a wooden spoon, mixing until a dough forms.
  3. Turn the dough on to a lightly floured work surface and knead gently for a few seconds. Don’t overwork it or the dough will not rise.
  4. With a lightly floured rolling pin and work surface, roll out the dough to a thickness of 2cm. Using a 6cm cutter, stamp out 12 circles, dipping the cutter in flour between each cut so that the dough is easier to remove.
  5. Place the circles on the prepared baking sheet(s), spacing them at least 2cm apart as they will spread during cooking. Set aside to rest on the tray for 10 minutes before baking.
  6. Brush the top of the biscuits with melted butter and bake for about 30 minutes, until golden brown and well risen. Transfer to a wire rack and serve warm or cold.
HOW TO WORK BISCUIT DOUGH
  1. It’s important not to overwork the dough, either when mixing it or kneading it, or the biscuits will end up tough. Dipping your cutter in flour first will make it easier to release the rounds of dough.