Warm, fluffy, cheese biscuits with a bowl of homemade soup – just what a damp,rainy spring day calls for. These biscuits are simple to whip together and make any bowl of soup a whole lot more satisfying. Using old cheddar cheese elevates the biscuits from simple to spectacular.
If you want to change it up for a bolder flavour add different cheeses, we love using Asiago which has a very strong flavour but really works well in these biscuits. If you want to make them really cheesy, brush the tops of the biscuits with a little milk and sprinkle with more cheese before popping them in the oven.
Biscuits make a simple meal like soup, stew or chilli something special because you have added little parcels of love to it. Little parcels of love that will disappear very quickly, so make sure if you have lots of hungry tummies you make a double batch.
- 2 cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- 1 tsp dried rosemary
- ½ cup cold salted butter
- ½ cup yogurt
- ½ cup milk
- 1 cup shredded old cheddar cheese
- Preheat oven to 425 ℉.
- Combine yogurt and milk in a measuring cup- set aside.
- Combine flour, baking powder,baking soda and rosemary in a mixing bowl.
- Using 2 knives or a pastry blender cut in butter until mixture resembles coarse crumbs.
- Stir in cheese.
- Add yogurt/milk mixture all at once and stir with a spatula until it come together.
- Turn out dough onto a floured surface and knead 8 to 10 times until it is a uniform dough.
- Pat out into a rectangle about ¾ inches thick. Cut into 8 equal pieces.
- Place each piece onto a non-stick cookie sheet or parchment lined sheet.
- Bake for 12-14 minutes or until golden brown.
- Enjoy warm.