The Easiest Cheddar Biscuits
Like countless Canadians, my family has been baking to pass time while staying home.
One day I was looking to bake buns for burgers (I will NEVER go back to store bought buns now that I know they are so easy to make!) and noticed I was short on yeast.
So, I thought I’d make biscuits – because they don’t require yeast.
But then I noticed we were also out of butter.
I was searching online and found a biscuit recipe that uses canola oil instead of butter. To be clear, I don’t have anything against butter – it’s a great Canadian staple and we use butter all the time in our house. But I was INTRIGUED!
So, I gave it a whirl – and was super impressed that they turned out flaky! That was a big surprise to me! The technique is so easy. Instead cutting in butter or solid fat like in traditional biscuits, you just mix in milk and canola oil.
And they work every time!
I like that they are made with just a few simple ingredients too. I adapted this recipe from Canola Eat Well. My tweaks:
I swap in half whole grain flour for a little more fibre, and they work perfectly.
I prefer to bite into little pieces of cheese so in place of shredded cheese, I add crumbled sharp cheddar.
I top the biscuits with diced fresh jalapeno for a little hit of heat.
This recipe has actually renewed my joy in biscuit baking! Hope it does for you too!
Easy Cheddar Biscuits
1 cup all-purpose flour, sifted
1 cup whole grain flour, sifted
1 Tbsp baking powder
1 tsp salt
½ cup sharp cheddar cheese, crumbled
2/3 cup milk
1/2 cup canola oil
1 Tbsp diced fresh jalapeno pepper
How to Make:
Preheat oven to 425 °F (220 °C). Line a baking sheet with parchment paper.
In medium size bowl, mix flours, baking powder and salt. Stir in cheese. Make well in flour mixture and add canola oil and milk. Mix with fork until mixture cleans bowl and forms one mass.
Place dough on floured surface and knead lightly 10 times. Pat out dough to 1/2 inch thickness. Using a round 2 inch cookie cutter, cut dough into circles.
Place biscuits on prepared baking sheet. Sprinkle top of biscuits with jalapeno pepper. Bake for 10-12 minutes. Best served warm.