These rustic Cheddar-scallion biscuits are perfect to serve alongside soup on a cold day. I find that these biscuits are better when they are cooled slightly than straight out of the oven.
Preheat the oven to 400 degrees F (200 degrees C).
Stir together flour, baking powder, baking soda, garlic powder, mustard powder, pepper, and salt in a medium mixing bowl. Cut in butter until mixture resembles coarse meal. Mix in Cheddar cheese and scallions. Stir in yogurt and milk.
Spoon 1/4-cup mounds of dough 2 inches apart onto an ungreased baking sheet.
Bake in the preheated oven until golden, 12 to 15 minutes. Let cool 10 minutes before transferring to a wire rack to cool completely.
Per Serving: 161 calories; protein 5g; carbohydrates 17.8g; fat 7.7g; cholesterol 21.6mg; sodium 238.7mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.