Ingredients
2 cups ‘00’ or all purpose flour
3 tsp baking powder
½ tsp baking soda
1 tsp kosher salt
1/4 tsp garlic powder
½ tsp ground pepper
½ cup cold unsalted butter
1 cup shredded Ancient Kyiv Cows Milk Cheese, divided
¾ – 1 cup whole milk
Instructions
- Preheat the oven to 400F. Line a large baking sheet with parchment paper.
- In a mixing bowl, stir together flour, baking powder, baking soda, pepper, garlic powder and salt.
- Grate the butter on the coarse side of a cheese grater into the mixing bowl. Then using your hands, rub the flour and butter together until it resembles a coarse meal, about pea-sized pieces.
- Using a fork, stir in ¾ cup of the shredded cheese until just combined.
- Pour in ¾ cup of milk and stir gently until the dough comes together into a sticky, shaggy dough. If the dough is still a bit dry and all of the flour isn’t yet incorporated, add in 2 tbsp – ¼ cup more milk and stir again..
- Use a 1/4 cup measuring cup to scoop out mounds of biscuit dough onto the baking sheet (it does not need to be measured perfectly, just use it as a scoop). You will get about 10-12 biscuits.
- Brush the tops of each biscuit with a bit of milk and then divide ¼ cup shredded cheese evenly, sprinkling over the tops of the biscuits. Bake for 14-18 minutes, until the tops of the biscuits just start to turn golden.
- Remove from the oven and let sit on a baking sheet for 5 minutes. Then remove to cool on a baking rack. Enjoy warm or at room temperature.
- Store in a container at room temperature for up to 2 days. Or, freeze for up to 2 months.
TIPS
- Use these biscuits to make small sandwiches with prosciutto, pesto and arugula.
