No Yeast Cheese Biscuits

These are biscuits in the American sense - in the UK the closest we would have is scones - yet that desciption doesn't really do these puppies justice. I have a 1950's Betty Crocker cookbook bought by my mother when newly wed and living in Ohio. Until the couple of years I had always used the biscuit recipes from there - however I came across a no-yeast version at Cooks.com which looked interesting and has proved to be very successful. The cheese DOES seem necessary as there is no other fat in this, so it might not be suitable for all menus but they are also scrummy the day after. For those unfamiliar with the concept of biscuits , they are customarily served with chicken but can appear with any main course - I, for example, have made these to go with steak. But they are a wonderful addition to a soup lunch.


Serve them hot from the oven, split open and, if cholesterol (and calorie counting) is not a pressing concern in your life, slathered with butter.

No-Yeast Cheese Biscuits

INGREDIENTS
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon baking soda
1 cup cheddar cheese cubes
1 cup sour cream


METHOD

1. Preheat oven to 500 degrees F for 15 mins before baking
2. Line cookie sheet with baking parchment.
3. Mix together flour, baking powder, salt, mustard, baking soda
4. Cut cheese into small cubes (5mm approx)
5. Add sour cream and cheese cubes into flour mixture and mix well
6. Turn dough out onto lightly floured board and kneed gently for 2 minutes.
7. Either roll out or press down with hands until 3/4 inch thick.
8. Cut out with floured biscuit cutter (a small drinking glass can be used if no cutter available)
9. Bake for 10 mins or until golden brown.

Then it's time to tuck in and enjoy!