Cheese Biscuits

Ingredients for 1 servings:

• 200 g flour
• 1 tsp baking powder, approx. 3 g
• ½ tsp salt
• 200 g cream
• 100 g Cheddar cheese, preferably intense, diced
• 1 pinch of mustard powder
• Flour for the work surface
• possibly pepper
• possibly spring onion(s), cut into rings
• possibly lean ham cubes
• possibly sea salt
• possibly poppy seeds or sesame seeds
• n. B. Milk for brushing
• e.g. Parmesan, grated, for sprinkling

Instructions

Working time approx. 25 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 48 minutes

savory scones with cheddar

Preheat the oven to 200°C (top/bottom heat). Mix the flour, baking powder, salt, and a generous pinch of mustard powder in a food processor. Add the Cheddar and mix well with the blade of the food processor or grate finely. You can also do this by hand using a grater, but the cheese tends to clump together, so it’s best to sprinkle flour over the hand-grated cheese every now and then. Add the cream and any other optional ingredients and continue mixing until you have a dough. Take the dough and roll it out on a lightly floured surface to a thickness of about 3 cm. Use a 5.5 cm diameter ring cutter to cut out scones and place them on a baking sheet lined with baking paper, leaving several cm of space between each scone. Knead the remaining dough together again, cut out new scones, and use it up. Optionally, brush with a little milk for shine and to prevent cracking, and sprinkle with Parmesan cheese and, if desired, a little sea salt, poppy seeds, or sesame seeds. Place the baking sheet on the middle rack of the oven for 15-18 minutes, until the biscuits are golden brown. Remove and let cool briefly on a wire rack. This recipe yields approximately 8-10 biscuits. They taste delicious warm or cold, can be eaten on their own or topped like rolls, eaten with butter, or served with soups and sauce-heavy dishes.