Cheese Biscuits

I heard this song on the radio the other day. It had been so long since it graced my ears. I was quite pleased to hear it again. It made me think of my daughter (as if I ever stop). Even though it's a love song about a wayward girlfriend, it's still relevant 'cause no matter what, I still love her and I still worry about her.

Nothing In This World by The Kinks

Which leads me to the oh so soothing and comfortable cheese biscuit. Stressful day? Have another biscuit. I adapted this recipe from something I came across online years ago. I made these a part of the menu at Food and Thought when I worked there. I've been stopped on the street in Florida by people wanting to rave about these cheese biscuits. For real.

These are a super quick and easy drop biscuits. There is no rolling out dough and cutting little rounds. All you have to do is mix the ingredients (barely) and drop batter by the spoonful on a baking sheet and cook 'em. Yay simplicity! I appreciate all things simple, especially these days.

Cheese Biscuits

2 C all purpose unbleached white flour
3 tsp baking powder
1 tsp salt
1/2 tsp garlic
1/4 tsp dry mustard (optional)
1/4 tsp ground cayenne pepper
2 T palm shortening
1 C whole milk
1 C shredded cheese (I use cheddar)
1/2 C unsalted butter (melted), reserve 2 T

Preheat oven to 450 degrees

In a medium to large size bowl, combine flour, baking powder, and seasonings. Add the shortening and stir to break it up until it has lumps about the size of peas (you can use your fingers). Add milk, cheese, and all but 2 T of the melted butter. Stir until just combined. Do not over mix as it will make for tough biscuits.

Drop by the spoonful onto a baking pan. How big of a spoon? I measure about 2 T per biscuit, plop 'em down, and push on them a little to shape them how I want. Brush the tops of the biscuits with the reserved 2 T of melted butter.

Bake at 450 degrees for about 11 minutes.

They are done when they're golden brown on top.

These go great with meatloaf, soup, roast beef...I could keep going here but you get my point.

Enjoy!