| Carbohydrates | 45.4 gs |
| Energy | 435 kcal |
| Fats | 22.7 gs |
| Fiber | 1.4 gs |
| Protein | 12.5 gs |
| Saturated Fats | 13.6 gs |
| Sodium | 593.8 mg |
| Sugars | 4.3 gs |
Total
32difficulty
Intermediate
Cheddar Biscuits
By Chelsae-Marie
Utensils
Baking dish
Bowl
Oven
Parchment Paper
Cookie Cutters
Ingredients
Portions: 6
- 2 1/2 Cups All-Purpose Flour
- 6 Tablespoons Butter (cubed, very cold)
- 1 Teaspoon Granulated Sugar
- 1 Tablespoon Baking Powder
- 3/4 cup CARNATION® Full Cream Evaporated Milk (plus a little extra for brushing the tops of the biscuits)
- 1 cube MAGGI® Onion and Garlic Cubes
- 1 Cup Cheddar Cheese
Instructions
- 1.Preheat oven to 425˚F (220˚C) and line a baking tray with parchment paper (or lightly grease the baking tray with butter)
- 2.In large mixing bowl add flour, butter, sugar, baking powder and Maggi Onion & Garlic Cube. Using your index, middle finger and thumb start to rub the butter and flour until it becomes sandy in texture.
- 3.Make a well in the middle of this flour mixture, then add 1/2 cup cheddar cheese and Carnation Full Cream Evaporated Milk until almost combined.
- 4.Empty the dough onto a clean flat surface and begin to fold the dough onto itself until it just comes together. This should only take a minute or two
- 5.Press the dough out using your hands and cut evenly into 8 piece or use cookie cutter. Top each biscuit with additional cheese.
- 6.Bake at 425˚F (220˚C) for 12-14 minutes. Enjoy fresh and warm.
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Both my students and I enjoyed making it for our virtual extra curricular class "On the Menu". Tasted delicious