Anything still warm out of the oven is automatically amazing, and these cheese biscuits are particularly difficult to not gobble up all at once! My mom has been making this recipe for years, so it’s a standard companion for all kinds of soups and stews. They’re so incredibly quick and easy to make from scratch that they’ll become an essential at your dinner table, too. You could try substituting other kinds of fillings (such as blueberries instead of cheese) for a sweet biscuit instead.
Cheese & Yoghurt Biscuits
Makes: About a dozen biscuits
Cooking time: 20 minutes
- 1 3/4 cups plain flour
- 1-2 tbsp sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup cold butter
- 3/4 cup shredded Cheddar cheese
- 1 cup plain yoghurt
Preheat your oven to 400 F / 200 C. Mix the dry ingredients together, then cut in the cold butter with a fork or pastry mixer (or your hands) until the mixture resembles coarse crumbs. Toss in the cheese, then add the yoghurt all at once and stir just until combined. The dough should be soft and a little sticky.
Lightly flour a surface and turn the dough out onto it. Knead a few times or until it’s smooth and less sticky on the outside. Pat the dough out into a one-inch thickness and use a cookie cutter, cup, or knife to cut dough into shapes that have a maximum largest measurement of two inches. Place onto ungreased baking sheet and bake for 12-14 minutes, until the tops and edges are a little golden. (My biscuits are a bit darker on top because I added 2 tbsp sugar, but they were perfect on the inside.)
These biscuits do great with a bit of butter and cheese in lunches the next day… if they make it that long!