Now before I start drooling all over my keyboard and wishing these biscuits lasted for more than the maybe 2 hours after I baked them, I will warn you. Once you make cheese biscuits, you will not be able to stop.
Seriously. It all started the day I made the regular cheese biscuits. One of the rare recipes I make over and over to the point of actually memorizing it. Then, to use up some of my apples, I made apple cheddar cheese biscuits. The variations will never end I tell you!
I can tell you now with full certainty that the only thing stopping me from going vegan and never look back is cheese. I don’t know what it is, but I can’t live without it.
Now if someone has any suggestions on what kind of cheesy biscuits I could be making next, I would welcome them with open arms. But for now, I’m quite content with these whole wheat ones.
I’m predicting that I’ll be making these at least three (or ten) times this month.
These Whole Wheat Cheese Biscuits are so easy to make, and are the perfect side with your favourite soup.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 tsp salt
- 2 tsp granulated sugar
- 4 tsp baking powder
- 1/2 tsp cream of tartar
- 1/2 cup shortening
- 2/3 cup cheddar cheese, shredded
- 2/3 cup milk
Preheat the oven to 425˚F.
In a medium bowl, combine the flours, salt sugar baking powder and cream of tartar. Pour into a food processor, and add the shortening. Pulse to mix until the mixture resembles coarse meal.
Stir in the cheese with a fork. Mix in the milk until fully combined.
Turn the dough onto a floured surface, and flatten into a rectangular shape. Cut the dough into squares.
Place the dough onto a ungreased baking sheet, and bake for around 15 minutes, or until golden brown.